Altan, Can OkanTuran, Hulya2025-03-232025-03-2320160362-028X1944-9097https://doi.org/10.4315/0362-028X.JFP-16-026https://hdl.handle.net/11486/4570In 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.eninfo:eu-repo/semantics/openAccessBonitoFreezingFrozen bonito fishIonized radiationIrradiated bonito fishIrradiationArticle79122136214210.4315/0362-028X.JFP-16-026282219552-s2.0-84998693206Q2WOS:000389567300014Q3