Abstract: This study aimed to select the appropriate polyphenol pretreatment as a protective measure against oxidative rancidity in dried salted eel treated with low-dose electron beam irradiation during storage for the purpose of prolonging its storage period. The effects of three different pretreatments: 3 kGy electron beam irradiation, 0.15% Enteromorpha prolifera polyphenols (EPP) + 3 kGy electron beam irradiation, and 0.3% EPP + 3 kGy electron beam irradiation on the total viable count and lipid oxidation in dried eel stored at 4 ℃ for 6 months were determined and compared with each other. The degree of lipid oxidation was evaluated by measuring thiobarbituric acid reactive substances (TBARS) value, acid value, iodine value, peroxide value, p-anisidine value (p-AV) and lipoxygenase activity. The results showed that low-dose electron beam irradiation promoted lipid oxidation in the eel product, while this effect was inhibited by EPP. Moreover, 0.3% EPP + 3 kGy electron beam irradiation could effectively slow down oil oxidation and inhibit the increase in total bacterial count during storage, maintaining it at a value not exceeding 0.2 (lg(CFU/g)) over the whole storage period, thereby delaying the quality deterioration and prolonging the shelf life.

Key words: dried salted eel; lipid oxidation; Enteromorpha prolifera polyphenols; electron beam irradiation