Ionizing radiation treatment as an innovative process approach in food storage technology for modern agriculture

Abstract

The article presents the results of the identification of chilled imported rainbow trout to establish the fact of irradiation in the study of bone tissue by electron paramagnetic resonance (EPR) on a modern domestic EPR X-band spectrometer of Labrador Expert brand. It was established that imported trout was previously treated with ionizing radiation, and information on the processing method in violation of regulatory requirements was not communicated to consumers. Implementation of an innovative process approach when choosing a technology for processing food products with ionizing radiation allows us to provide high organoleptic characteristics during storage for up to 15 days, maintaining freshness indicators (acid number, peroxide number) at the normal level and prolonging shelf life. Proven processing efficiencies to ensure microbiological safety. The results are of practical and methodological importance for the implementation of radiobiological control of previously irradiated food products and the justification of the possibility of using ionizing radiation in the technological process at the enterprises of the agro-industrial complex to extend shelf life based on an innovative process approach to the choice of storage technologies.