Synergistic Effect of Freezing and Irradiation on Bonito Fish (Sarda sarda Bloch, 1793)
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Tarih
2016
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Int Assoc Food Protection
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
In this study, bonito fish (Sarda sarda Bloch, 1793) were irradiated at 3 or 5 kGy, packaged, frozen, and stored at -20 +/- 2 degrees C for 12 months. During storage, the microbiological, physical, and chemical changes of the fish flesh were then assessed. Increasing the irradiation dose to 5 kGy provided greater inhibition of mesophilic and psychotropic aerobic bacteria (P < 0.05). Because fewer bacteria were detected in irradiated (3 and 5 kGy) as compared with unirradiated control fish suggests that freezing and irradiation yielded better results when combined. Irradiation at 3 and 5 kGy also positively impacted water activity, total volatile basic nitrogen, thiobarbituric acid reactive substances, trimethylamine, and odor compared with the control group. However, a significant difference was not seen between the 3- and 5-kGy groups in terms of water activity, total volatile basic nitrogen, thiobarbituric acid reactive substances, trimethylamine, and odor results (P > 0.05). Based on these findings, fish irradiated at 3 and 5 kGy remained within consumable limits during 12 months of frozen storage, while the control group was unacceptable after 9 months.
Açıklama
Anahtar Kelimeler
Bonito, Freezing, Frozen bonito fish, Ionized radiation, Irradiated bonito fish, Irradiation
Kaynak
Journal of Food Protection
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
79
Sayı
12
