不同剂量电子束辐照对花鲈鱼肉风味的影响

采用1、3、5、7 kGy剂量电子束辐照处理花鲈鱼肉，以挥发性风味物质、游离氨基酸和呈味核苷酸含量为指标，探究辐照剂量对花鲈鱼肉风味的影响。随辐照剂量上升，花鲈鱼肉中的烃类物质相对含量呈下降趋势，醛、酮类物质相对含量上升；电子鼻检测结果显示，辐照后各剂量组气味有明显区别，但1 kGy和3 kGy组、5 kGy和7 kGy组花鲈鱼肉的气味相对接近；随辐照剂量的增加，鱼肉肌苷酸含量不断上升，呈愉快味游离氨基酸/总游离氨基酸、鸟苷酸含量和味精当量值均呈先上升后下降的趋势，并于3 kGy时达到最大值。结合电子束辐照对花鲈鱼肉的保鲜效果，选用3 kGy剂量对花鲈鱼肉进行前处理，在杀菌的同时能最大程度保留鱼肉的良好风味，实验结果可为辐照保鲜花鲈鱼肉提供依据。

Effect of Electron Beam Irradiation with Different Doses on Flavor of Lateolabrax japonicus Meat

This study evaluated the effect of different electron beam irradiation doses (1, 3, 5 and 7 kGy) on the flavor of Lateolabrax japonicus meat as assessed based on the contents of volatile flavor substances, free amino acids and flavor nucleotides. It turned out that the relative content of hydrocarbons decreased while the relative contents of aldehydes and ketones increased with the increase of irradiation dose. According to the results of electronic nose analysis, the odor changed significantly after irradiation, but it was similar between the 1 kGy and 3 kGy treatment groups, and between the 5 kGy and 7 kGy treatment groups. With the increase of irradiation dose, the content of inosine monophosphate (IMP) increased continuously, whereas the ratio between amino acids responsible for a pleasant flavor and total free amino acids, the content of guanosine monophosphate (GMP) and equivalent umami concentration (EUC) initially increased with irradiation dose up to 3 kGy and then decreased. Thereby, pretreatment with a dose of 3 kGy of electron beam irradiation could kill bacteria in the fish meat while maintaining its flavor to the maximum extent. These results may provide a basis for the preservation of L. japonicus meat by irradiation.