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Effect of gamma irradiation and frozen storage on chemical and sensory characteristics of rainbow trout ( Oncorhynchus mykiss ) fillet
Author(s) -
Oraei Marjan,
Motallebi Abbasali,
Hoseini Ebrahim,
Javan Saeed
Publication year - 2012
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2011.02930.x
Subject(s) - rainbow trout , fillet (mechanics) , gamma irradiation , food science , irradiation , chemistry , thiobarbituric acid , peroxide value , fishery , materials science , biology , fish <actinopterygii> , biochemistry , composite material , physics , nuclear physics , lipid peroxidation , oxidative stress
Summary The present study was conducted to evaluate the combined effect of low‐dose gamma irradiation (1, 3 and 5 kGy) and frozen storage (5 months at −20 °C) on chemical and sensory characteristics of rainbow trout ( Oncorhynchus mykiss ) fillet. Our statistical analysis showed that irradiation process and frozen storage time had a significant effect ( P < 0.05) on total volatile nitrogen (TVN), peroxide value (PV), thiobarbituric acid (TBA) and pH. The level of all of these factors increased with increasing frozen storage time. At the end of the fifth month of frozen storage, the lowest and the highest level of TVN, PV and TBA were corresponding to the irradiated samples at 3 and 5 kGy, respectively. In terms of the overall acceptability of their texture, odour, colour and taste, irradiated samples at 3 kGy had the best quality and remained acceptable after 5 months frozen storage. The optimum dose of gamma radiation of rainbow trout fillets according to chemical and sensory analysis was obtained at 3 kGy.