Effect of low-dose irradiation and refrigeration on the microflora, sensory characteristics and biogenic amines of Atlantic horse mackerel (trachurus trachurus)

Influence of gamma irradiation and low temperature storage on the quality and shelf life of squid (Doryteuthis sibogae)

“…Lower TVB-N levels in the irradiated samples as compared with the control was also reported for fish (Jo et al, 2004). Mendes et al (2005) reported that the initial TVB-N level of 15.6 mg N/100 g in chilled horse mackerel reached a maximum limit of 30-35 mg N/100 g on day 12 in the non -irradiated samples, while in the 1 FULL PAPER and 3 kGy irradiated samples, the TVB-N values recorded were 13.6 and 12.7 mg N/100 g, respectively, on days 20.…”

“…Further, a fish irradiation dose ranging from 1 to 5 kGy has been suggested for shelf life extension Jo et al, 2004). Chen et al (1996) and Mendes et al (2005) reported that the mesophilic bacterial counts of irradiated shrimp, crab, and fish were lower than those in the non-irradiated samples during storage at 4 o C. In this study, gamma irradiation and refrigerated storage were more effective than either treatment alone in decreasing the mesophilic counts and total coliforms. The total aerobic plate count (APC) in fishery products is a useful tool for quality evaluation of shelf life and post-processing contamination.…”

Effect of gamma irradiation and frozen storage on the quality of fresh water prawn (Macrobrachium rosenbergii) and tiger prawn (Penaeus monodon)

“…Cohesiveness is the work required to overcome the internal bonding of the material (Bourne, 1982) and could give important information regarding such changes. A number of studies have been reported on the effect of gamma irradiation on the chemical quality (pH value, total volatile basic nitrogen and trimethylamine) of stored seafoods which indicates microbial activity (Chouliara, Savvaidis, Riganakos, & Kontominas, 2004, 2005Hocaoglu, Demirici, Gumus, & Demirici, 2012;Jeevananadam, Kakatkar, Doke, Bongirwar, & Venugopal, 2001;Mendes, Silva, Nunes, & Empis, 2005;€ Ozden, Inugur, & Erkan, 2007a, 2007b. However, very few studies have been reported on the microstructural and the mechanical properties of irradiated prawns.…”

Effect of high hydrostatic pressure processing on biogenic amine content of sausage during storage

“…There are some trials to reduce BAs in foods: handling and processing under sanitary conditions, use of some amine-negative starter cultures, addition of some probiotic bacterial strains alone or in combination with the starter culture, high pressure processing (HPP), or low dose gamma irradiation (Abu Tarboush et al, 1996;Kim et al, 2005;Mendes, Silva, Nunes, & Empis, 2005;Ray, 1996). Vacuum or modified atmospheres seem to be successful treatment to reduce the BA concentration in fish and meat products (Nadon, Ismond, & Holley, 2001;Ozogul, Taylor, Quantick, & Ozogul, 2002;Ruiz Capillas & Moral, 2002;Sivertsvik, Jekstud, & Rosnes, 2002).…”