Abstract: Beta ray emitted by electron accelerator can sterilize and preserve foods. This study was undertaken to evaluate the effect of electron beam irradiation at different doses (0.00, 2.45, 3.33, 4.41, 5.27, 6.64, 7.24 and 8.56 kGy) on the quality of largemouth bass (Micropterus salmoides). Sensory evaluation was conducted and then the results were used to establish a fuzzy matrix to calculate the membership degree for comprehensive evaluation. The main representative textural characteristics were determined by Pearson correlation coefficients and principal component analysis. The results of sensory evaluation using fuzzy mathematics showed that the membership degree decreased with increasing dose of irradiation. upon irradiation at 2.45, 3.33 and 4.41 kGy, the membership degrees were all close to level one. Chewiness, springiness and gumminess were the major representative textural characteristics, whose values fluctuated with irradiation dose. But the textural characteristics were not statistically different with increasing dose up to 4.41 kG (P > 0.05). In conclusion, electron beam irradiation at a dose below 4.41 kGy can maximally maintain the sensory quality and texture of largemouth bass.

Key words: electron beam irradiation, Micropterus salmoides, sensory quality, texture