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Irradiation and postirradiation storage at 2 more or less 2 deg C of Tilapia (Tilapia nilotica x T. aurea) and Spanish mackerel (Scomberomorus commerson): sensory and microbial assessment.

Author(s) : ABU-TARBOUSH H. M., KAHTANI H. A. al-, ATIA M., ABOU-ARAB A. A., BAJABER A. S, MOJADDIDI M. A. el-

Type of article: Article

Summary

Tilapia (low-fat farm fish) and Spanish mackerel (high-fat seawater fish) were subjected to gamma irradiation doses of 1.5, 3, 4.5, 6 and 10 kilograys by using a semicommercial gamma irradiator. The irradiated and unirradiated (controls) fish were stored at 2 more or less 2 deg C and samples were drawn at day 0, 4, 8, 12, 16 and 20 for sensory evaluation and microbiological analysis. Doses of 3 and/or 4.5 kilograys extended the sensory acceptability (appearance, odour, texture, taste) and the microbial quality (total count of coliforms) by 8 days compared to the unirradiated controls. Hydrogen sulfide-producing bacteria were low in both types of fish and a dose of 1.5 kilograys kept this flora at low levels throughout the storage period. Moreover, this dose level was also sufficient to eliminate Salmonella spp. from both fish. Yersinia and Campylobacter species were effectively eliminated by doses of 1.5 and 3 kilograys. Doses of 6 and 10 kilograys caused a reduction in psychrotrophic counts but were detrimental to the quality of both species of fish.

Details

  • Original title: Irradiation and postirradiation storage at 2 more or less 2 deg C of Tilapia (Tilapia nilotica x T. aurea) and Spanish mackerel (Scomberomorus commerson): sensory and microbial assessment.
  • Record ID : 1997-3334
  • Languages: English
  • Source: Journal of Food Protection - vol. 59 - n. 10
  • Publication date: 1996/10
  • Document available for consultation in the library of the IIR headquarters only.

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