Research On The Effects Of Low Dose Electron Beam Irradiation On Clam Preservation

Clams are rich in protein, fat, carbohydrate, iron, calcium, phosphorus, iodine, vitamins, amino acid and taurine etc. Their meat is tasty and the meat content is high. Moreover, their flavor is quite popular among coastal regions in China.Electron beam is a kind of ionizing radiation. The principle is the electron beam irradiation generated by electron accelerator kill the eggs and bacteria of the food, and also can postpone mature, sprout inhibition, promote the material transformation. It can achieve the purpose of food preservation and freshness. Compared with the traditional methods of food preservation, there is no chemical residues and radioactive contamination problems. Electron beam works under normal temperature conditions so that other preservation methods cannot replace this green food preservation and processing technology. After a long research and exploration, it was found that the electron beam irradiation technology has many unique technical advantages: very little heat generated; health and safety;no residue; save energy and so on.The radiation technology is very promising in the application of food processing industry, but it can bring some small effects to food. This paper mainly compares electron beam radiation and other two common preservation methods for clams, and analyzes the preservation effects from nutrition, physics, chemistry, microorganism and other indicators. In addition, accelerated destructive test is used to explore the commercial shelf life of the clams after radiation, to lay the foundation for the application of electron beam radiation in the preservation and sterilization of aquatic products.This paper explored nutritional values of clam meat, determinated the effects of low doses electron beam irradiation on the microorganism, biochemical indices and nutrition index in clam during the preservation, the effects of low doses of electron beam irradiation (1.5kGy,2.5kGy,3.5kGy) on clams quality and shelf life is discussed, choose the best way to irradiate. At the same time, the commonly used preservation methods on the market (adding potassium sorbate and formaldehyde) and effect in the process of electron beam irradiation in clam preservation bags, verified the advantages of electron beam irradiation; Finally by adding natural antioxidants -Patrima villosa tannins, exploring the natural antioxidant under different concentration of electron beam irradiation clam fat oxidation inhibition.