Effect of gamma irradiation and frozen storage on chemical and sensory characteristics of rainbow trout (Oncorhynchus mykiss) fillet |
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| Authors: | Marjan Oraei Abbasali Motallebi Ebrahim Hoseini Saeed Javan |
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| Affiliation: | 1. Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, PO Box 14155‐4933, Tehran, Iran;2. Iranian Fisheries Research Organization, PO Box 14155‐6116, Tehran, Iran;3. Iranian Fish Processing Research Center, PO Box 43145‐1655, Anzali Port, Iran |
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| Abstract: | 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. |
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| Keywords: | Chemical analysis frozen storage gamma irradiation rainbow trout (Oncorhynchus mykiss) sensory evaluation |
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