Sustainable Aquaculture and Health Management Journal
نشریه آبزی پروری پایدار و مدیریت بهداشتی
Sustainable Aquaculture. Health. Management. J.
Agriculture
http://ijaah.ir
1
admin
2821-1383
10.52547/ijaah
14
13
en
jalali
1398
8
1
gregorian
2019
11
1
5
2
online
1
fulltext
en
Effect of gamma irradiation on the shelf-life of vacuum-packaged silver carp surimi in 4 °C
Fish processing
Fish processing
پژوهشي
Original research papers
<div style="text-align: justify;">The current study investigates the effect of gamma radiation (0, 1, 3, 5, 7 kGy) and vacuum packaging on shelf-life of silver carp surimi stored at 4 ºC based on variations in pH, peroxide value (PV), thiobarbituric acid (TBA), total volatile nitrogen bases (TVB-N), free fatty acids (FFA), colorimetric parameters (L*, a*, b*), total viable bacterial count (TVC) and textural profile analysis during 15 days. The results indicated that pH did not change with gamma radiation (P> 0.05). Results of oxidative index showed that PV and TBA in surimi reduced significantly with an increase in gamma radiation (P< 0.05) while their increased by increasing the storage time. Irradiation and the storage time significantly increased TVB-N content (P< 0.05). The increase the radiation dose (up to 7 kGy) and the storage time (up to 15 days) had a significant increasing effect on FFA in refrigerated surimi. Colorimetric evaluations demonstrated that after irradiation, samples had generally higher L*, a*, b* indices. Furthermore, increasing the radiation dose significantly reduced the total bacterial count in surimi samples (P< 0.05), but this parameter exhibited a significant increase (P< 0.05) with increasing storage time. Based on the textural profile analysis it was found that increasing radiation dose and storage time reduced the hardness and chewing ability indices. According to the microbiological and chemical results, the optimal storage time for surimi, compare to the control (0 kGy) treatment, was measured for 7 kGy treatment which could increase the storage time by 3 days compared to the control.</div>
Gamma rays, Vacuum packaging, Surimi, Hypophthalmichtys molitrix
67
82
http://ijaah.ir/browse.php?a_code=A-10-65-4&slc_lang=en&sid=1
N
Alivand
nadia.alivand@gmail.com
10031947532846002300
10031947532846002300
No
Department of Food Science and Technology, Ahvaz Branch, Islamic Azad University, Ahvaz, Iran
L
Roomiani
l.roomiani@yahoo.com
10031947532846002301
10031947532846002301
Yes
Department of Fisheries, Ahvaz Branch, Islamic Azad University, Ahvaz, Iran