title: Synergistic Effect of Freezing and Irradiation on Bonito Fish ( Sarda sarda Bloch, 1793).
abstract: In this study, bonito fish ( Sarda sarda Bloch, 1793) were irradiated at 3 or 5 kGy, packaged, frozen, and stored at -20 ± 2°C for 12 months. During storage, the microbiological, physical, and chemical changes of the fish flesh were then assessed. Increasing the irradiation dose to 5 kGy provided greater inhibition of mesophilic and psychotropic aerobic bacteria (P < 0.05). Because fewer bacteria were detected in irradiated (3 and 5 kGy) as compared with unirradiated control fish suggests that freezing and irradiation yielded better results when combined. Irradiation at 3 and 5 kGy also positively impacted water activity, total volatile basic nitrogen, thiobarbituric acid-reactive substances, trimethylamine, and odor compared with the control group. However, a significant difference was not seen between the 3- and 5-kGy groups in terms of water activity, total volatile basic nitrogen, thiobarbituric acid-reactive substances, trimethylamine, and odor results (P > 0.05). Based on these findings, fish irradiated at 3 and 5 kGy remained within consumable limits during 12 months of frozen storage, while the control group was unacceptable after 9 months.
authors.affiliation: Fisheries Faculty, Department of Fish Processing Technology, Sinop University, Sinop, 57000, Turkey.
authors.forename: Can Okan
authors.initials: CO
authors.lastname: Altan
authors.affiliation: Fisheries Faculty, Department of Fish Processing Technology, Sinop University, Sinop, 57000, Turkey.
authors.forename: Hülya
authors.initials: H
authors.lastname: Turan
mesh_terms: D000818:Animals; D005399:Fishes; D005514:Food Irradiation; D005615:Freezing; D005720:Gamma Rays; D010473:Perciformes; D017392:Thiobarbituric Acid Reactive Substances
chemical_list: D017392:Thiobarbituric Acid Reactive Substances
keywords: Bonito; Freezing; Frozen bonito fish; Ionized radiation; Irradiated bonito fish; Irradiation