Study of the Effect of Ionizing Radiation Treatment of Seafood (Shrimp, Crabs) on Product Quality Indicators

Seafood is a perishable product with high water content and a neutral pH, which creates favorable conditions for the growth of microorganisms and can negatively affect consumer health, necessitating the search for new methods to preserve product quality.The aim of this study was to investigate the effect of the absorbed dose during ionizing radiation treatment of fish products and seafood (shrimp, crabs) on microbiological safety indicators, physicochemical and organoleptic properties, and structural integrity.Microbiological, physicochemical, and organoleptic quality indicators were evaluated. Study design: 2 product types × several dose levels × various storage periods. The following doses were selected: 0; 1; 2.5; 5 kGr; for crab meat, an additional 6 kGr.It was demonstrated that irradiation at doses of 1-6 kGr is an effective method for decontaminating seafood, extends shelf life, and does not impair quality parameters.