Influence of salting and gamma irradiation on the shelf-life extension of threadfin bream in ice |
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| Affiliation: | 1. Food Technology Division, Bhabha Atomic Research Centre, Mumbai 400 085, India;2. Central Institute of Fisheries Education, Indian Council of Agricultural Research, Andheri, Mumbai 400 061, India;1. Endocrinology and Metabolism Research Center (EMRC), Tehran University of Medical Sciences (TUMS), Tehran, Iran;2. Department of Epidemiology and Biostatistics, School of Public Health, Tehran University of Medical Sciences (TUMS), Tehran, Iran;1. UMR BDR, INRA, ENVA, Université Paris Saclay, 78350, Jouy en Josas, France;2. Unité de Biochimie Hormonale - Nutritionnelle, Centre Hospitalier Universitaire de Grenoble, Département de Biologie - Toxicologie - Pharmacologie, 38043 Grenoble cedex 9, France;1. ICAR- National Institute of High Security Animal Diseases, Anand Nagar, Bhopal 462022, Madhya Pradesh, India;2. Department of Computer Science, University College London, Gower Street, WC1E 6BT, London, UK;1. School of Environment and Energy, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, PR China;2. The Key Lab of Pollution Control and Ecosystem Restoration in Industry Clusters, Ministry of Education, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, PR China |
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| Abstract: | Fresh, eviscerated threadfin bream (Nemipterus japonicus) packaged in polyethylene pouches were dipped in 10% (w/w) sodium chloride for 1 h and subjected to gamma irradiation at 0, 1 or 2 kGy at ice temperature. The treated fish were stored under ice. At periodic intervals, quality of the fish was determined by sensory, chemical and microbiological parameters. The unsalted and unirradiated fish was acceptable up to 8 days in comparison to a storage life of 12 and 22 days for the unsalted fish irradiated at 1 and 2 kGy, respectively. Salting prior to irradiation at 0, 1 or 2 kGy gave a shelf life of 9, 14 and 28 days, respectively. Salting gave a firmer texture to the fish and prevented drip formation in the pouches during storage. The results suggested that while irradiation could significantly (P< 0.05) extend the refrigerated shelf life of threadfin bream, salting prior to irradiation could enhance the acceptability of the irradiated fish. |
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