Journal of Radiation Research and Radiation Processing ›› 2019, Vol. 37 ›› Issue (3): 6-030401-7.doi: 10.11889/j.1000-3436.2019.rrj.37.030401

• RADIATION TECHNOLOGY APPLICATION • Previous Articles     Next Articles

Effects of electron-beam irradiation on the quality and shelf life of steamed crayfish

CHEN Dongqing1,3(),WANG Lan2,XIONG Guangquan2,SHI Liu2,WU Wenjin2,DING Anzi2,LI Xin2()   

  1. 1. Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing,Ministry of Agriculture and Rural Affairs, Xiamen 361022, China
    2. Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
    3. Fu Jian Anjoy Foods Co. , Ltd. , Xiamen 361022, China
  • Received:2019-01-03 Revised:2019-03-07 Accepted:2019-03-07 Online:2019-06-20 Published:2019-06-18
  • Contact: Xin LI;
  • About author:CHEN Dongqing (female) was born in May 1989, and obtained her master’s degree from Huazhong Agriculture University in July 2015, senior engineer. E-mail:
  • Supported by:
    Supported by the Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs(KLRCAPP2018-07)


Crayfish were steamed for 10 min and vacuum-packed in a polyethylene bag. The steamed crayfish were irradiated by a high-energy electron-beam at doses of 0, 2.31, 4.26, 6.41, and 9.13 kGy, and then stored at 25 ℃. The color, total number of colonies, total volatile basic nitrogen, smell, and sulfur volatile substances were analyzed. The results showed that no significant change was observed in the values of L* and b*, but the value of a* decreased significantly after irradiation compared with that in the control group. The steamed crayfish could be stored for 5, 11, 13, and 16 d after irradiation at doses of 2.31, 4.26, 6.41, and 9.13 kGy, respectively, when the number of colonies was less than 50?000 CFU/g, and total volatile basic nitrogen was under 20 mg/100 g. Compared with crayfish in the control group, the smell similarity of crayfish irradiated in 2.31, 4.26, 6.41, and 9.13 kGy groups were 90.62%, 88.70%, 87.52%, and 68.60%, respectively. The crayfish in the 9.13 kGy group produced more dimethyl disulfide compounds than that in the other irradiated groups. Electron-beam irradiation could effectively prolong the shelf life of crayfish. The shelf life of crayfish irradiated at a dose of 4 kGy was more than 10 d at 25 °C. The smell and the sulfur volatile substances of the crayfish increased significantly with a dose of more than 8 kGy. Therefore, the optimal absorbed dose for steamed crayfish is 6 kGy.

Key words: Crayfish, Irradiation, Quality, Shelf life

CLC Number: 

  • TL99