Abstract
Abstract The effect of gamma radiation on shelf-life of mackerel ( Scomber scombrus ) was studied. Changes in raw fish stored at 4 °C were investigated simultaneously, by performing sensory evaluation, chemical analysis (pH value and NH 3 concentration), and biochemical analyses of histamine concentration and microbiological quality. Analyses showed that preservation by gamma irradiation prolonged the freshness and sustainability without any unintended sensory changes. Furthermore, increasing the dose during the 10 days of storage considerably reduced the concentration of histamine, but only slightly reduced the concentration of ammonia (NH 3 ). Bacterial examinations showed that gamma radiation decreased the total number of bacteria. Our results indicated that the shelf-life of mackerel stored at 4 °C can be prolonged by irradiation with a dose of 3 kGy.
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