Effect of 10 MeV E-beam irradiation combined with vacuum-packaging on the shelf life of Atlantic salmon fillets during storage at 4 °C

Abstract Biochemical properties and gel-forming ability were investigated as a function of storage time to understand the effect of 10 MeV electron linear accelerator irradiation, combined with vacuum-packaging changes, on Atlantic salmon fillets during cold storage at 4 °C. The results showed that compared with those of the control samples, pH, water soluble protein and extractable protein were not significantly altered by irradiation. However, pH, water soluble protein and extractable protein changed notably as storage time increased. While salt soluble protein (SSP), total volatile base nitrogen (TVB-N), a ∗ values, 2-thiobarbituric acid (TBA) and total viable counts (TVC) were significantly ( p