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.
The present study was conducted to evaluate the effect of different doses of gamma rays (0, 0.75, 1.5, 2.25, 3, 3.75 and 4.5 kGy) on fatty acids composition of Rainbow trout fillet. Irradiation of fillets was performed by gamma rays from a Co 60 source. The results showed that total saturated fatty acid concentrations increased significantly (p<0.001) with increasing irradiation dose, so that the control sample and fish muscles that irradiated with 4.5 kGy had the lowest and highest amounts of total saturated fatty acids (20.454±0.011 and 19.228±0.040%, respectively). The amount of total Polyunsaturated Fatty Acids (PUFAs) in irradiated samples were significantly lower than control sample (p<0.001) and amounts of total monounsaturated (MUFAs) were significantly higher than control samples (p<0.001). The results indicated that the highest content of MUFAs and PUFAs were in samples irradiated with 3.75 kGy (37.783±0.092%) and control samples (37.677±0.104%), respectively. The lowest level of MUFAs and PUFAs were in control samples (36.596±0.024%) and 4.5 kGy (36.459±0.047%), respectively. The results of this study showed that Gamma irradiation influenced the fatty acid composition especially polyunsaturated fatty acids in rainbow trout fillet significantly (p<0.001).
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