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-...
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| Language: | English |
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Tsinghua University Press
2023-07-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453022002555 |
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| author | Huilin Yu Junhui Zhang Yan Zhao Honghao Li Yixuan Chen Jiajin Zhu |
| author_facet | Huilin Yu Junhui Zhang Yan Zhao Honghao Li Yixuan Chen Jiajin Zhu |
| author_sort | Huilin Yu |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-cb33f71ad1df460d840e5e985b81f4be |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2023-07-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-cb33f71ad1df460d840e5e985b81f4be2025-02-03T07:06:25ZengTsinghua University PressFood Science and Human Wellness2213-45302023-07-0112413511358Effects of specific doses of E-beam irradiation which inactivated SARS-CoV-2 on the nutrition and quality of Atlantic salmonHuilin Yu0Junhui Zhang1Yan Zhao2Honghao Li3Yixuan Chen4Jiajin Zhu5Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, ChinaDepartment of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, ChinaDepartment of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, ChinaDepartment of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, ChinaDepartment of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, ChinaCorresponding author at: Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China.; Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, ChinaThe 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.http://www.sciencedirect.com/science/article/pii/S2213453022002555E-beam irradiationAtlantic salmonSARS-CoV-2Physicochemical properties |
| spellingShingle | Huilin Yu Junhui Zhang Yan Zhao Honghao Li Yixuan Chen Jiajin Zhu Effects of specific doses of E-beam irradiation which inactivated SARS-CoV-2 on the nutrition and quality of Atlantic salmon Food Science and Human Wellness E-beam irradiation Atlantic salmon SARS-CoV-2 Physicochemical properties |
| title | Effects of specific doses of E-beam irradiation which inactivated SARS-CoV-2 on the nutrition and quality of Atlantic salmon |
| title_full | Effects of specific doses of E-beam irradiation which inactivated SARS-CoV-2 on the nutrition and quality of Atlantic salmon |
| title_fullStr | Effects of specific doses of E-beam irradiation which inactivated SARS-CoV-2 on the nutrition and quality of Atlantic salmon |
| title_full_unstemmed | Effects of specific doses of E-beam irradiation which inactivated SARS-CoV-2 on the nutrition and quality of Atlantic salmon |
| title_short | Effects of specific doses of E-beam irradiation which inactivated SARS-CoV-2 on the nutrition and quality of Atlantic salmon |
| title_sort | effects of specific doses of e beam irradiation which inactivated sars cov 2 on the nutrition and quality of atlantic salmon |
| topic | E-beam irradiation Atlantic salmon SARS-CoV-2 Physicochemical properties |
| url | http://www.sciencedirect.com/science/article/pii/S2213453022002555 |
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