Synergistic Effect of Freezing and Irradiation on Bonito Fish (Sarda sarda Bloch, 1793)

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dc.authoridTURAN, Prof. Dr. Hulya/0000-0002-2944-1032
dc.authoridALTAN, Can Okan/0000-0001-8815-3172
dc.contributor.authorAltan, Can Okan
dc.contributor.authorTuran, Hulya
dc.date.accessioned2025-03-23T19:25:48Z
dc.date.available2025-03-23T19:25:48Z
dc.date.issued2016
dc.departmentSinop Üniversitesi
dc.description.abstractIn 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.
dc.identifier.doi10.4315/0362-028X.JFP-16-026
dc.identifier.endpage2142
dc.identifier.issn0362-028X
dc.identifier.issn1944-9097
dc.identifier.issue12
dc.identifier.pmid28221955
dc.identifier.scopus2-s2.0-84998693206
dc.identifier.scopusqualityQ2
dc.identifier.startpage2136
dc.identifier.urihttps://doi.org/10.4315/0362-028X.JFP-16-026
dc.identifier.urihttps://hdl.handle.net/11486/4570
dc.identifier.volume79
dc.identifier.wosWOS:000389567300014
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherInt Assoc Food Protection
dc.relation.ispartofJournal of Food Protection
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250323
dc.subjectBonito
dc.subjectFreezing
dc.subjectFrozen bonito fish
dc.subjectIonized radiation
dc.subjectIrradiated bonito fish
dc.subjectIrradiation
dc.titleSynergistic Effect of Freezing and Irradiation on Bonito Fish (Sarda sarda Bloch, 1793)
dc.typeArticle

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