Influence of processing on the extension of shelf-life of Nagli-fish (Sillago sihama) by gamma radiation

Studies were carried out to evaluate the microbiological profile, shelf‐life and quality of Nagli fish (Sillago sihama) subjected to gamma irradiation. Non‐irradiated samples were unacceptable organoleptically after 7–8 days of storage at 1–2°C while irradiated samples (2 and 3 kGy) were acceptable...

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Bibliographic Details
Published in:	International journal of food science & technology Vol. 32; no. 4; pp. 325 - 332
Main Authors:	Ahmed, Ismail O., Alur, Madhavesh D., Kamat, Annapurna S., Bandekar, Jayant R., Thomas, Paul
Format:	Journal Article
Language:	English
Published:	Oxford, UK Blackwell Science Ltd 01-07-1997 Blackwell Science
Subjects:	Biological and medical sciences Dressed and whole fish Fish and seafood industries Food industries food safety Fundamental and applied biological sciences. Psychology pathogens sensory evaluation TMA TVBN Edible fish Physical dressing Organoleptic properties Evisceration Volatile organic compound Shelf life Gamma irradiation Whiting Ionizing radiation Trimethylamine Pathogenic Quality Bacteria Biological contamination Comparative study
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Summary:	Studies were carried out to evaluate the microbiological profile, shelf‐life and quality of Nagli fish (Sillago sihama) subjected to gamma irradiation. Non‐irradiated samples were unacceptable organoleptically after 7–8 days of storage at 1–2°C while irradiated samples (2 and 3 kGy) were acceptable up to 19 days. Dressing prior to irradiation had no additional advantage to shelf‐life over whole fish. Total bacterial count (TBC), total volatile basic nitrogen (TVBN), trimethylamine (TMA) and sensory evaluation data revealed no significant differences between whole and dressed fish. Salmonella sp. were not detected in 3 kGy‐irradiated samples whereas 2 kGy destroyed Vibrio parahaemolyticus and Staphylococcus aureus. Listeria monocytogenes and Yersinia enterocolitica were not detected but non‐pathogenic species such as L. grayi, L. murrayi, and Y. tuberculosis were present in the fish prior to irradiation. Irradiation doses of 2 and 3 kGy destroyed Yersinia sp. and Listeria sp., respectively. These organisms were not detected during storage of the treated fish.
Bibliography:	istex:2C6A5B32968F0C9FF121A65DFF8117028B4D70B2 ArticleID:IJFS409 ark:/67375/WNG-VCKPL8XM-9 ObjectType-Article-2 SourceType-Scholarly Journals-1 ObjectType-Feature-1 content type line 23
ISSN:	0950-5423 1365-2621
DOI:	10.1046/j.1365-2621.1997.00409.x