Effect of Gamma Radiation on the Quality and Shelf Life of Refrigerated Rainbow Trout (Oncorhynchus mykiss) Fillets
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
Department of Food Science and Technology, University of Tehran, P.O. Box 31587-77871, Karaj, Iran
Animal and Nutritional Sciences, West Virginia University, P.O. Box 6108, Morgantown, West Virginia 26506-6108, USA
Department of Environmental and Fishery Sciences, University of Tehran, 31585-4314, Karaj, Iran
Department of Fishery, Azad University, Tehran North Campus, P.O. Box 19737-33583, Tehran, Iran
Iran University of Medical Sciences and Health Services, P.O. Box 14155-5983, Tehran, Iran
Departamento de Química Analítica, Nutrición y Bromatoloxía, Universidade de Santiago de Compostela, E-27002 Lugo, Galiza, Spain
Publication date: July 1, 2009
More about this publication?
IAFP members must first sign in on the right to access full text articles of JFP
First published in 1937, the Journal of Food Protection®
, is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal
is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection®
is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.
Print and online subscriptions are available to Members and Institutional subscribers. Online visitors who are not IAFP Members or journal subscribers will be charged on a pay-per-view basis. Information can be obtained by calling +1 800.369.6337; +1 515.276.3344; fax: +1 515.276.8655, E-mail: email@example.com
or Web site: www.foodprotection.org
- Information for Authors
- Submit a Paper
- Subscribe to this Title
- Membership Information
- Information for Advertisers
- ingentaconnect is not responsible for the content or availability of external websites