Effects of cobalt-sourced γ-irradiation on the meat quality and storage stability of crayfishes (Procambarus clarkii)

• Published in: Ciência e tecnologia de alimentos 2023, Vol.43
• Main Authors: LI, Hai-lan, HUANG, Jia-jun, LI, Mei-jin, CHEN, Ya-nan, XIONG, Guang-quan, CAI, Jun, ZU, Xiao-yan
• Format: Article
• Language: English
• Subjects: FOOD SCIENCE & TECHNOLOGY
• ISSN: 0101-2061; 1678-457X; 1678-457X
• DOI: 10.1590/fst.104222

Abstract This study aimed to explore the influences of cobalt-sourced irradiation on the meat quality and storage stability of Procambarus clarkii. Pieces of tail meat of P. clarkii were processed, boiled, and packed in transparentretort pouchs and then exposed to 60Co-γ-ray (0, 1.25, 3.32, 5.30, and 7.24 kGy). Changes in meat indices such as pH, total plate count, and total volatile base-nitrogen (TVB-N), texture properties, were investigated. After irradiation at the optimum irradiation dose, crayfish meats was stored at 0, 4 and 8 °C respectively, samples were collected for determinations at 0, 3, 6, 9 and 12 days. With increased irradiation dose, the total plate count in meat significantly decreased, whereas TVB-N greatly increased (P < 0.05). The irradiation dose of 3.32 kGy can realize both sterilization effect and maintain the quality of crayfish meat to the maximum extent. Total plate count and TVB-N in crayfish meat slowly grew at a storage temperature of 0 °C, their contents reached or approached the edible threshold by 9th day of storage, thereby prolonging the shelf life to 9d. Research demonstrates that 3.32 kGy cobalt-sourced irradiation and 0 °C storage can provide some bacteriostasis to some extent and prolong the shelf life of boiled crayfish.