Effect of gamma irradiation and frozen storage on chemical and sensory characteristics of rainbow trout (Oncorhynchus mykiss) fillet
2012
Oraei, Marjan | Motallebi, Abbasali | Hoseini, Ebrahim | Javan, Saeed
The present study was conducted to evaluate the combined effect of lowâdose gamma irradiation (1, 3 and 5âkGy) and frozen storage (5âmonths at −20â°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 (Pâ<â0.05) 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 5âkGy, respectively. In terms of the overall acceptability of their texture, odour, colour and taste, irradiated samples at 3âkGy had the best quality and remained acceptable after 5âmonths frozen storage. The optimum dose of gamma radiation of rainbow trout fillets according to chemical and sensory analysis was obtained at 3âkGy.
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