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

Author(s) : ALTAN C. O., TURAN H.

Type of article: Article

Summary

In this study, bonito fish (Sarda sarda Bloch, 1793) were irradiated at 3 or 5 kGy, packaged, frozen, and stored at -20 ± 2°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.

Details

  • Original title: Synergistic Effect of Freezing and Irradiation on Bonito Fish (Sarda sarda Bloch, 1793).
  • Record ID : 30020609
  • Languages: English
  • Source: Journal of Food Protection - vol. 79 - n. 12
  • Publication date: 2016/12
  • DOI: http://dx.doi.org/10.4315/0362-028X.JFP-16-026

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