Improvement of the quality stability of vacuum-packaged fermented fish (Suanyu) stored at room temperature by irradiation and thermal treatments

To evaluate the effects of irradiation and thermal treatments on the quality characteristics of the vacuum-packaged low-salted fermented fish (Suanyu) during 90-day storage, thermal-treated group (TTG), irradiated-treated group (ITG) and non-treated group (CG) were prepared. The results showed that total viable counts reduced by 4.49 and 4.67 log CFU/g after thermal and irradiation treatments, respectively, and no coliforms and pseudomonas growth occurred during storage. Compared with CG, lower levels in L*, springiness, chewiness of TTG and higher levels in L*, b* and chewiness of ITG were detected after 90-day storage. Total biogenic amines content was significantly reduced in ITG compared with CG and TTG (P < 0.05). Both irradiation and thermal treatments have the potential to maintain quality of Suanyu during room storage. Compared with irradiation, thermal treatment could better stabilise the free amino acids and volatile compounds of Suanyu during room storage, but had some negative effects on texture quality.