Shelf-life extension of vacuum-packaged sea bream (Sparus aurata) fillets by combined gamma-irradiation and refrigeration: microbiological, chemical and sensory changes
Φόρτωση...
Ημερομηνία
Συγγραφείς
Chouliara I
Sawaidis, L. N.
Riganakos, K.
Kontominas, M. G.
Τίτλος Εφημερίδας
Περιοδικό ISSN
Τίτλος τόμου
Εκδότης
Wiley
Περίληψη
Τύπος
Είδος δημοσίευσης σε συνέδριο
Είδος περιοδικού
peer reviewed
Είδος εκπαιδευτικού υλικού
Όνομα συνεδρίου
Όνομα περιοδικού
Journal of the Science of Food and Agriculture
Όνομα βιβλίου
Σειρά βιβλίου
Έκδοση βιβλίου
Συμπληρωματικός/δευτερεύων τίτλος
Περιγραφή
The combined effect of gamma-irradiation and refrigeration on the shelf-fife of vacuum-packaged sea bream (Sparus aurata) fillets was studied by monitoring the microbiological, chemical and sensory changes of non-irradiated and irradiated fish samples using low-dose irradiation doses of 1 and 3 kGy. Fish species such as sea bream and sea bass are very popular in the Mediterranean countries due to their high quality characteristics, and their preservation is a constant challenge given their extreme perishability. Irradiation (3 kGy) dramatically reduced populations of bacteria, namely, total viable counts (3 vs 7 log cfu g(-1)) for the non-irradiated samples, Pseudomonas spp (< 2 vs 7.6 log cfu g(-1)), H(2)S-producing bacteria typical of Shewanella putrefaciens (< 2 vs 5.9 log cfu g(-1)), Enterobacteriaceae (< 2 vs 6.0 log cfu g(-1)) and lactic acid bacteria (< 2 vs 3.5 log cfu g(-1)) after 10 days of storage. The effect was more pronounced at the higher dose (3 kGy). Lactic acid bacteria, Enterobacteyiaceae and H(2)S-producing bacteria typical of Shewanella putrefaciens showed higher sensitivity to gamma-radiation than did the rest of the microbial species. Of the chemical indicators of spoilage, Trimethylamine (TMA) values of non-irradiated sea bream increased very slowly, whereas for irradiated samples significantly lower values were obtained reaching a final value of 7.9 and 6.3 mg N per 100 g muscle at 1 and 3 kGy respectively (day 42). Total volatile basic nitrogen (TVB-N) values increased slowly attaining a value of 67.3 mg N per 100 g for non-irradiated sea bream during refrigerated storage, whereas for irradiated fish, lower values of 52.8 and 43.1 mg N per 100 g muscle were recorded (day 42). Thiobarbituric acid (TBA) values for irradiated sea bream samples were higher than respective non-irradiated fish and increased slowly until day 21 of storage, reaching final values of 1.1 (non-irradiated), 2.0 (1 kGy) and 2.2 mg malonaldehyde kg(-1) muscle (3 kGy), respectively (day 42). Sensory evaluation showed a good correlation with bacterial populations. On the basis of overall acceptability scores (sensory evaluation) a shelf-life of 28 days (3 kGy) was obtained for vacuum-packaged sea bream, compared with a shelf-fife of 9-10 days for the non-irradiated sample. (c) 2004 Society of Chemical Industry.
Περιγραφή
Λέξεις-κλειδιά
shelf-life, sea bream, gamma-irradiation, microbial-flora, cod fillets, ice storage, fish, 10-degrees-c, radiation, spoilage, products, quality
Θεματική κατηγορία
Παραπομπή
Σύνδεσμος
<Go to ISI>://000227690600008
http://onlinelibrary.wiley.com/store/10.1002/jsfa.2021/asset/2021_ftp.pdf?v=1&t=h0e02uji&s=f515cf72f028a890fbef1a7f67bd19919a5d9466
http://onlinelibrary.wiley.com/store/10.1002/jsfa.2021/asset/2021_ftp.pdf?v=1&t=h0e02uji&s=f515cf72f028a890fbef1a7f67bd19919a5d9466
Γλώσσα
en
Εκδίδον τμήμα/τομέας
Όνομα επιβλέποντος
Εξεταστική επιτροπή
Γενική Περιγραφή / Σχόλια
Ίδρυμα και Σχολή/Τμήμα του υποβάλλοντος
Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας