Abstract: This study evaluated the effect of different electron beam irradiation doses (1, 3, 5 and 7 kGy) on the flavor of Lateolabrax japonicus meat as assessed based on the contents of volatile flavor substances, free amino acids and flavor nucleotides. It turned out that the relative content of hydrocarbons decreased while the relative contents of aldehydes and ketones increased with the increase of irradiation dose. According to the results of electronic nose analysis, the odor changed significantly after irradiation, but it was similar between the 1 kGy and 3 kGy treatment groups, and between the 5 kGy and 7 kGy treatment groups. With the increase of irradiation dose, the content of inosine monophosphate (IMP) increased continuously, whereas the ratio between amino acids responsible for a pleasant flavor and total free amino acids, the content of guanosine monophosphate (GMP) and equivalent umami concentration (EUC) initially increased with irradiation dose up to 3 kGy and then decreased. Thereby, pretreatment with a dose of 3 kGy of electron beam irradiation could kill bacteria in the fish meat while maintaining its flavor to the maximum extent. These results may provide a basis for the preservation of L. japonicus meat by irradiation.

Key words: electron beam; Lateolabrax japonicus; flavor; free amino acid; nucleotide