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Effect of the gamma radiation on histamine production, lipid peroxidation and antioxidant parameters during storage at two different temperatures in sardine (Sardina pilchardus).

Author(s) : MALTAR-STRMECKI N., LJUBIC-BEER B., LASKAJ R., et al.

Type of article: Article

Summary

Radiation processing of fish is recognized as a safe and effective method for reducing microorganisms and viruses as well for inactivating pathogens among the existing technologies for preservation. In the present study, the effect of gamma irradiation and temperature of storage on the histamine production, lipid peroxidation and antioxidant parameters in sardine (Sardina pilchardus, Walbaum, 1792) were investigated. Fish samples were irradiated with different doses (0 kGy, 1 kGy and 3 kGy) and monitored during the storage at two different temperatures (4°C and 30°C). The results indicate that histamine concentration was reduced by gamma irradiation and that the safe consumption can be prolongated for both temperatures of storage. However, irradiation treatment induced oxidative damage, as evidenced by changes in levels of lipid peroxidation, activity of the antioxidant enzymes glutathione peroxidase (GSH-Px) and superoxide dismutase (SOD) as well as in the radical kinetic rate detected by EPR (electron paramagnetic resonance) spectroscopy. These results suggest that gamma radiation undoubtedly induces antioxidant defense system in sardine fish. However, further research is necessary to elucidate the precise role that the antioxidant system plays under the influence of gamma radiation and temperature.

Details

  • Original title: Effect of the gamma radiation on histamine production, lipid peroxidation and antioxidant parameters during storage at two different temperatures in sardine (Sardina pilchardus).
  • Record ID : 30008781
  • Languages: English
  • Source: Food Control The International Journal of HACCP and Food Safety - vol. 34 - n. 1
  • Publication date: 2013/11
  • DOI: http://dx.doi.org/10.1016/j.foodcont.2013.03.046

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