Low-Dose X-Ray Treatment of Fresh Channel Catfish Fillets Does Not Affect Color, Texture, or Oxidation

Abstract

Consumer uncertainty of irradiated food products has slowed implementation of food irradiation, even though it has been proven as a safe and effective technology. For acceptance, irradiated products should not be distinguishable from alternatively processed products. The present research was designed to determine if X-ray irradiation treatment results in changes in selected quality parameters (color, texture, and oxidation) of fresh aquacultured channel catfish fillets. Fillets (Ictalurus punctatus) were treated to 0, 0.5, 1.0, and 1.5 kGy using an X-ray irradiator and stored at 3°C for 17 days. Periodically during storage, samples were removed and instrumentally measured for color, texture, and oxidation (thiobarbituric acid reactive substances). Color, texture, and oxidation did not change (p > 0.05) over time or with irradiation dose. Results indicated that low-dose X-ray treated raw catfish fillets were not distinguishable from untreated controls.

Keywords:

• catfish
• X-ray irradiation
• food quality
• color
• texture
• oxidation

This work was supported in part by USDA-CSREES and by the Mississippi Agricultural and Forestry Experiment Station.