TY  - JOUR
AU  - HUANG, Qi
AU  - WANG, Shizhe
AU  - CHEN, Gehui
AU  - QIAO, Yu
AU  - WANG, Chao
AU  - LI, Miyou
PY  - 2025
TI  - Effect of Different Irradiation Doses on the Quality of Crayfish Roe from Crayfish Processing Wastewater
JO  - Meat Research
SN  - 1001-8123
SP  - 56
EP  - 61
VL  - 39
IS  - 3
AB  - In order to explore the effect of irradiation dose on the quality and flavor of crayfish roe from crayfish processing wastewater, changes in safety indexes such as total bacterial count, coliform group, and heavy metal content were analyzed after 60Co-γ ray irradiation at different doses (2, 4, 6, and 8 kGy). Meanwhile, the flavor characteristics were evaluated by the combined use of electronic nose and gas chromatography-mass spectrometry (GC-MS). The results showed that irradiation doses ≥ 4 kGy had better inhibitory effects on the total bacterial count and coliform group, and the heavy metal content in the treated sample met the national standard. The results from the electronic nose showed significant differences in the flavor of crayfish roe treated with four different irradiation doses, and the response values for nitrogen-containing oxides and sulfur-containing compounds increased with irradiation dose. The sample treated with a dose of 6 kGy had the highest amount of volatile flavor compounds (19), the predominant ones being aldehydes, alcohols, and heterocycles. The 4 and 6 kGy irradiation groups were more acceptable in sensory evaluation. In general, 6 kGy irradiation was superior to the other doses in terms of safety and flavor.
UR  - https://doi.org/10.7506/rlyj1001-8123-20240921-250
DO  - 10.7506/rlyj1001-8123-20240921-250