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Effect of Gamma Radiation on the Quality and Shelf Life of Refrigerated Rainbow Trout (Oncorhynchus mykiss) Fillets

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Abstract:

The effect of gamma radiation (0, 1, 3, and 5 kGy) on the shelf life of farmed rainbow trout (Oncorhynchus mykiss) fillets that were treated with sodium acetate and vacuum packaged and subsequently stored under refrigeration was studied by measuring microbiological, chemical, and organoleptic changes. Radiation affected populations of bacteria, namely, H2S-producing bacteria and Enterobacteriaceae (P < 0.05). Initial total viable counts of the control samples were ca. 4.41 log CFU/g, whereas the respective counts in samples irradiated at 1, 3, and 5 kGy were 3.08, 1.46, and ≤1 log CFU/g at day 1 of refrigerated storage. The maximum count of Enterobacteriaceae reached 2.29 and 1.45 log CFU/g at the end of storage for 1 and 3 kGy, respectively, but at a 5-kGy dose no growth of Enterobacteriaceae was observed. Of the biochemical indicators, thiobarbituric acid values for irradiated trout were higher than for nonirradiated fish (P < 0.05). Sensory evaluation (taste) showed a reasonable and good correlation with bacterial populations with storage time. The results revealed that radiation at a high dose (5 kGy) might induce lipid and protein oxidation, although the growth of microorganisms was inhibited. Therefore, radiation at a low dose (3 kGy) could be used to control the microbial and safety biochemical indices of O. mykiss for up to 4 weeks at refrigerator temperature without adverse effects on quality and acceptability.

Document Type: Research Article

Affiliations: 1: Department of Food Science and Technology, University of Tehran, P.O. Box 31587-77871, Karaj, Iran 2: Animal and Nutritional Sciences, West Virginia University, P.O. Box 6108, Morgantown, West Virginia 26506-6108, USA 3: Department of Environmental and Fishery Sciences, University of Tehran, 31585-4314, Karaj, Iran 4: Department of Fishery, Azad University, Tehran North Campus, P.O. Box 19737-33583, Tehran, Iran 5: Iran University of Medical Sciences and Health Services, P.O. Box 14155-5983, Tehran, Iran 6: Departamento de Química Analítica, Nutrición y Bromatoloxía, Universidade de Santiago de Compostela, E-27002 Lugo, Galiza, Spain

Publication date: 2009-07-01

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