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

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.

Effect of E-beam irradiation on the qualitative attributes of shrimp (Penaeus vannamei)

As a non-thermal food processing technology,Electron beam(E-beam)irradiation has been used to enhance microbial safety by deactivating unwanted spoilage and pathogenic microorganisms in food industry.This study evaluated the effects of E-beam irradiation at doses killing SARS-COV-2 on qualities and sensory attributes.The results showed that irradiation caused little effect on the proximate composition,amino acid content,texture,and sensory attributes(P>0.05).However,E-beam increased TBARS(Thiobarbituric acid reactive substances)and lowered vitamin E content in dose-dependently.Irradiation up to 10 kGy significantly decreased unsaturated fatty acid(UFA)content and inhibited the increase in TVB-N(The total volatile basic nitrogen)while reducing cohesiveness and chewiness(P<0.05).E-beam irradiation with 7-10 kGy caused greaterΔE values(ΔE>5)via the significant increase of b*,accompanied by big visual difference in shrimp(P<0.05).A dose of 4 kGy E-beam irradiation was recommended without altering its physicochemical properties and sensory attributes.

Effects of E-beam irradiation on the physicochemical properties of Atlantic cod(Gadus morhua)

Electron beam(E-beam)irradiation can effectively inactivate severe acute respiratory syndrome coronavirus 2(SARS-CoV-2)in cold-chain seafood.This study evaluated the effects of E-beam irradiation at doses killing SARS-CoV-2 on quality indicators of Atlantic cod.The cod samples were exposed to 0,2,4,7,and 10 kGy E-beam irradiation,and nutrition,texture,color,and sensory attributes were investigated.The results showed that E-beam irradiation significantly increased thiobarbituric acid(TBA)value and decreased hardness,chewiness,and a*value of Atlantic cod(P<0.05).E-beam irradiation with 10 kGy significantly lowered total volatile base nitrogen(TVB-N)and reducing sugar content while increasing moisture and ash content(P<0.05).A significant color change was observed after irradiation with 2 kGy–7 kGy E-beam(P<0.05).E-beam irradiation had no effects on sensory attributes(P>0.05).A dose of 4 kGy was recommended considering the keeping quality in Atlantic cod.