Microbiological, chemical and organoleptic evaluation of fresh fish and its products irradiated by gamma rays

Amal Nasser Al-Kuraieef

doi:10.5219/1505

Abstract

The present study evaluated the microbiological, chemical, and organoleptic aspects of irradiated fresh fish and its products to extend their shelf life. Fresh fish and its products were irradiated at three doses (1.5, 3.0, and 4.5 kGy) used for preservation to study the effects of irradiation on their microbiological properties, fatty acid composition, and organoleptic properties. Irradiated fresh bolti fish, smoked herring, and smoked mackerel were evaluated microbiologically, chemically, and organoleptically. Radiation treatment not only reduced the counts of aerobic bacteria, fecal streptococci, molds, and yeasts but also destroyed all the Staphylococcus aureus cells, improving the hygienic quality of the fresh and smoked fish samples. Irradiation increased the peroxide, acid, and thiobarbituric acid values, but they remained within acceptable levels. No new fatty acids or other artifacts due to irradiation were observed. Irradiation of 4.5 kGy greatly reduced the organoleptic quality scores of fresh bolti fish, indicating that the optimum radiation dose for this fish was 3.0 kGy. Smoked herring and mackerel could be irradiated with up to 4.5 kGy without adverse effects on their organoleptic properties.

Highlights

IntroductionIrradiated food (up to 10 kGy) has become acceptable and is commercially available in many countries worldwide (Lacroix and Ouattara, 2000; Demartini et al, 2019)
Irradiated food has become acceptable and is commercially available in many countries worldwide (Lacroix and Ouattara, 2000; Demartini et al, 2019).Radiation sterilization, which is analogous to the processing techniques used for other meats, is a new and promising method applicable to the processing of precooked meats
The present study evaluated the microbiological, chemical, and organoleptic aspects of irradiated fresh fish and its products to extend their shelf life

Summary

Introduction

Irradiated food (up to 10 kGy) has become acceptable and is commercially available in many countries worldwide (Lacroix and Ouattara, 2000; Demartini et al, 2019). Radiation sterilization, which is analogous to the processing techniques used for other meats (beef, poultry, and seafood), is a new and promising method applicable to the processing of precooked meats (enzyme inactivation). The lipids in the fish muscle are different from those of other animal tissues due to their high contents of polyunsaturated fatty acids (Al-Kahtani et al, 1996; Javanmard et al, 2006; Özden and Erkan, 2010). The high polyunsaturated fat content can be considered the main reason for the oxidative rancidity of fish, which adversely affects its flavor. Irradiation has been reported to increase 2-thiobarbituric acid-reactive substances (TBARS) in aerobically packaged raw poultry meat (Du et al, 2000; Turgis et al, 2008)

Objectives

Results

Conclusion