气调包装对γ辐照后小龙虾肉风味品质的影响OA

To investigate the effects of different modified atmosphere packaging conditions on the flavor quality of fresh crayfish meat treated with irradiation doses of 5,6,and 7 kGy,this study determined the optimal irradiation dose for fresh crayfish meat based on key physicochemical indicators,and the dynamic changes in volatile organic compounds(VOCs)at different time points during storage were systematically analyzed.The results demonstrated that 6 kGy was the optimal irradiation dose.Compared with 5 kGy and 7 kGy,this dose effectively extended the shelf life of fresh crayfish meat while maintaining the odor within an acceptable range.The modified atmosphere combined with irradiation group(IR-CNP)exhibited the most stable quality,the smallest odor variation,and the longest storage duration during storage,with spoilage occurring only after 10 days of storage,which was consistent with the electronic nose results.Headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)analysis further indicated that the contents of alcohols and aldehyde-ketone volatile compounds during storage could be used as indicators of spoilage in crayfish meat,and at the 10 days of storage,the IR-CNP group showed the most favorable levels of these volatile compounds.Therefore,the combination of irradiation and modified atmosphere packaging can effectively inhibit flavor deterioration in fresh crayfish meat,providing a theoretical basis for subsequent studies on flavor quality changes in irradiated aquatic products packaged under mixed modified atmosphere conditions during storage.