Study of the Effectiveness of Treating Trout with Electron Beam and X-Ray Radiation
- PDF / 736,319 Bytes
- 6 Pages / 612 x 792 pts (letter) Page_size
- 91 Downloads / 159 Views
y of the Effectiveness of Treating Trout with Electron Beam and X-Ray Radiation A. P. Chernyaeva, b, V. M. Avdyukhinaa, U. A. Bliznyuka, *, P. Yu. Borschegovskayaa, V. S. Ipatovaa, V. A. Leontieva, F. R. Studenikina, and D. S. Yurovb aFaculty
of Physics, Moscow State University, Moscow, 119991 Russia Skobeltsyn Institute of Nuclear Physics, Moscow State University, Moscow, 119991 Russia *e-mail: [email protected]
b
Received October 30, 2019; revised November 25, 2019; accepted December 27, 2019
Abstract—Results on the effect accelerated electrons and X-rays have on the microbiological and organoleptic characteristics of chilled trout are presented. The doses absorbed by trout are determined for both types of treatments. These doses suppress the microflora of trout for 15 days after treatment and do not alter its organoleptic properties. DOI: 10.3103/S106287382004005X
INTRODUCTION Various ways of treating food products using gamma sources, bremsstrahlung, X-ray radiation, and accelerated electrons are widely used around the world. Radiation technologies are used to ensure microbiological safety, preserve quality, and increase the shelf life of agricultural raw materials and food products [1, 2]. Since different food products differ in their quantitative content of proteins, fats, carbohydrates, and level of microbiological contamination, the problem of selecting the radiation characteristics that produce the greatest microbiological effect without impairing product quality must be solved [3–6]. Results on the effects different types of ionizing radiation have on the microbiological, organoleptic, physical, and chemical characteristics of food products were presented in [6–8], since the choice of the type of irradiation is one of the most important factors in ensuring the maximum effectiveness of radiation treatment. Studies on using different types of ionizing radiation for treating food products (agricultural and seafood) [9, 10] are now under way at Moscow State University’s Faculty of Physics. This work presents results on the effect of X-ray radiation and accelerated electrons with an energy of 1 MeV have on the microbiological and organoleptic characteristics of chilled trout. EFFECT OF ACCELERATED ELECTRON TREATMENT Experimental Chilled rainbow trout was used as our object of study. Pieces of fish 6–8 mm thick, with linear dimen-
sions of (2.8 ± 0.2) × (10.0 ± 0.5) cm and weighing 30 ± 3 g, were prepared and sealed in a polypropylene package to assess the organoleptic properties of trout. To analyze its microbiological characteristics, physiological saline (ρp.s. = 1.0043 g cm−3) was added to a minced sample (ρtrout = 0.920 ± 0.04 g cm−3) in a ratio of 3 : 1 and homogenized in a glass homogenizer until a uniform suspension was obtained. Next, 0.5 mL of homogenate was introduced into sterile 2-mL plastic tubes of the Eppendorf type. The final homogenate density was ρ = 0.994 ± 0.040 g cm−3. All of the studied samples were irradiated on a UELR-1-25-Т-001 continuous linear electron accelerator with beam en
Data Loading...
