Abstract: This study was undertaken to valuate the feasibility of applying electron beam irradiation in the preservation of aquatic products. Sea bass (Lateolabrax japonicus) meat was treated with electron beam irradiation at 1, 3, 5 and 7 kGy and stored at 4 ℃. The total bacterial count (TBC), total volatile base nitrogen (TVB-N) content, thiobarbituric acid (TBA) value, color value and texture properties of the fish meat were measured during cold storage. The results showed that electron beam irradiation could effectively decrease the TBC and slow down the rise in TVB-N content. After the irradiation, the TBA value increased and it increased faster in high-dose irradiated sample than in low-dose irradiated sample during cold storage. Electron beam irradiation did not significantly influence the color and texture properties, but it could slightly improve the brightness. Therefore, it is appropriate that L. japonicus meat should be irradiated at a dose of 3–5 kGy before cold storage, extending the shelf life by 6-10 d. This result provides a basis for the application of electron beam irradiation to the preservation of L. japonicus meat.

Key words: Lateolabrax japonicus, electron beam, sterilization, preservation