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

作　　者：Huilin Yu Junhui Zhang Yan Zhao Honghao Li Yixuan Chen Jiajin Zhu 

机构地区：[1]Department of Food Science and Nutrition,Zhejiang University,Hangzhou 310058,China

出　　处：《Food Science and Human Wellness》2023年第4期1351-1358,共8页食品科学与人类健康（英文）

基　　金：the grants from Hangzhou Global Scientific and Technological Innovation Center of Zhejiang University(KC2021ZY0B0003).

摘　　要：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.

关 键 词：E-beam irradiation Atlantic salmon SARS-CoV-2 Physicochemical properties 

分 类 号：R563.1[医药卫生—呼吸系统]