Screening the effect of ionizing radiation on microbiological quality, sensory acceptability and shelf life extension of lean fish fillets

IF 2.8 3区物理与天体物理 Q3 CHEMISTRY, PHYSICAL

Radiation Physics and Chemistry Pub Date : 2024-11-21 DOI:10.1016/j.radphyschem.2024.112408

Marianina Perez Cenci, Marion Daniela Marchetti, Mónica Leonor Felix, María Constanza Cova, Analía Belén Garcia Loredo, Alejandra Tomac

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引用次数: 0

Abstract

Stripped weakfish (Cynoscion guatucupa) fillets were packed and irradiated at 0, 1.5, 4, and 6.5 kGy. The behavior of total mesophilic and psychrotrophic aerobic bacteria, total and fecal coliforms, and Staphylococcus spp. was analyzed during 33 days at 4 ± 1 °C. Proximate chemical composition, pH, and total volatile basic nitrogen (TVBN) were determined. Sensory acceptability of cooked fillets was evaluated based on the aroma, appearance, mouthfeel, taste, and global acceptability. Gamma radiation reduced the counts of the studied microorganisms in a dose-dependent manner. pH and TVBN behavior corresponded with microbiological counts during storage. All sample's attributes were well accepted, with average scores around 7 on a 9-point hedonic scale, and no differences were observed due to radiation treatment on day 1. Control sensory acceptability decreased on day 5, while 4 and 6.5 kGy samples were accepted after 33 days, to the same extent as on day 1. A dose of 4 kGy extended this fresh product shelf life by 16 days at 4 ± 1 °C, maintaining its sensory quality. Gamma radiation reduced initial microorganism counts, slowed their growth, and decreased TVBN production. It maintained the sensory acceptability during storage by slowing the rate of deterioration-associated changes. Radiation extended the shelf life under refrigeration, adding value to the product while maintaining its fresh condition.

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筛选电离辐射对瘦鱼片的微生物质量、感官可接受性和货架期延长的影响

将剥好的弱鱼（Cynoscion guatucupa）鱼片进行包装，并在 0、1.5、4 和 6.5 kGy 下进行辐照。在 4 ± 1 ℃条件下放置 33 天，分析了嗜中和嗜心理需氧菌、总大肠菌群和粪大肠菌群以及葡萄球菌的行为。还测定了近似化学成分、pH 值和总挥发性碱基氮 (TVBN)。根据香气、外观、口感、味道和整体可接受性来评估熟鱼片的感官可接受性。伽马射线以剂量依赖的方式减少了所研究微生物的数量，pH 值和 TVBN 的表现与贮藏期间的微生物数量一致。所有样品的属性都被很好地接受，在 9 分的享乐主义量表中平均得分在 7 分左右，在第 1 天没有观察到因辐射处理而产生的差异。对照组样品的感官接受度在第 5 天有所下降，而 4 kGy 和 6.5 kGy 样品在 33 天后的接受度与第 1 天相同。4 kGy 的剂量将这种新鲜产品在 4 ± 1 °C 下的保质期延长了 16 天，并保持了其感官质量。伽马辐射减少了最初的微生物数量，减缓了其生长速度，并减少了 TVBN 的产生。它通过减缓变质相关变化的速度，保持了贮藏期间的感官可接受性。辐射延长了冷藏下的保质期，在保持产品新鲜度的同时增加了产品的价值。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Radiation Physics and Chemistry 化学-核科学技术

CiteScore

5.60

自引率

17.20%

发文量

574

审稿时长

12 weeks

期刊介绍： Radiation Physics and Chemistry is a multidisciplinary journal that provides a medium for publication of substantial and original papers, reviews, and short communications which focus on research and developments involving ionizing radiation in radiation physics, radiation chemistry and radiation processing. The journal aims to publish papers with significance to an international audience, containing substantial novelty and scientific impact. The Editors reserve the rights to reject, with or without external review, papers that do not meet these criteria. This could include papers that are very similar to previous publications, only with changed target substrates, employed materials, analyzed sites and experimental methods, report results without presenting new insights and/or hypothesis testing, or do not focus on the radiation effects.