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Research Article | Open Access

Effects of specific doses of E-beam irradiation which inactivated SARS-CoV-2 on the nutrition and quality of Atlantic salmon

Huilin Yu, Junhui Zhang, Yan Zhao, Honghao Li, Yixuan Chen, Jiajin Zhu( )
Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China

Peer review under responsibility of KeAi Communications Co., Ltd.

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Abstract

The contamination of Atlantic salmon with severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) has impeded the development of the cold-chain food industry and posed possible risks to the population. Electron beam (E-beam) irradiation under 2, 4, 7, and 10 kGy can effectively inactivate SARS-CoV-2 in cold-chain seafood. However, there are few statistics about the quality changes of salmon exposed to these irradiation dosages. This work demonstrated that E-beam irradiation at dosages capable of killing SARS-CoV-2 induced lipid oxidation, decreased vitamin A content, and increased some amino acids and ash content. In addition, irradiation altered the textural features of salmon, such as its hardness, resilience, cohesiveness, and chewiness. The irradiation considerably affected the L*, a*, and b* values of salmon, with the L* value increasing and a*, b* values decreasing. There was no significant difference in the sensory evaluation of control and irradiated salmon. It was shown that irradiation with 2−7 kGy E-beam did not significantly degrade quality. The inactivation of SARS-CoV-2 in salmon is advised at a dose of 2 kGy.

Keywords

E-beam irradiationAtlantic salmonSARS-CoV-2Physicochemical properties

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Food Science and Human Wellness
Volume 12 Issue 4,
July 2023
Pages 1351-1358
DOI: 10.1016/j.fshw.2022.10.036
Cite this article:
Yu H, Zhang J, Zhao Y, et al. Effects of specific doses of E-beam irradiation which inactivated SARS-CoV-2 on the nutrition and quality of Atlantic salmon. Food Science and Human Wellness, 2023, 12(4): 1351-1358. https://doi.org/10.1016/j.fshw.2022.10.036

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Received: 03 August 2021
Revised: 03 November 2021
Accepted: 23 November 2021
Published: 18 November 2022
© 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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