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Subject: Fish Processing Technology × Author: DHANYA K V × Type: Thesis × Thesis Type: M.F.Sc ×
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    ThesisItemOpen Access
    INFLUENCE OF GAMMA IRRADIATION ON THE QUALITY AND SHELF LIFE OF COMMERCIALLY AVAILABLE SALTED AND SUN DRIED SEAFOODS OF MANGALORE
    (KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2019) DHANYA K V; S. SIDDAPPAJI
    Fish is a rich source of protein which makes most of the people on the globe dependent on fish as their food. Fish in their natural environment carry variety of microorganisms which upon death of fish invade the fish body and cause spoilage and reduce the storage stability of the fishes. Salting and drying of fish has been practised universally for improving the shelflife of the fish. Irradiation is a novel method of food preservation suggested for many countries. Coupling of salting-drying and irradiation could be a safe and effective process to fight against food borne pathogenic and spore-forming microorganisms. The effect of gamma irradiation on salted and dried Indian Mackerel (Rastrelliger kanagurta) fish was investigated by monitoring microbiological and chemical changes after low-dose irradiation (1, 3 and 5 kGy). Control and irradiated samples were stored in polyethylene bags, and were analysed at 15 day intervals for 120 days of storage period. Bacterial counts showed that the shelf-life of 1, 3 and 5 kGy irradiated Mackerels were extended to 120 days. By comparison, control samples had a shelf-life of less than 75 days. Reduction in moisture content and marginal change in protein, fat, ash and salt contents were observed during storage. Significant increase (P < 0.05) in TVB-N, TMA-N contents were recorded during the quality analysis. The lipid oxidation parameters analysed i.e. PV, TBARS and FFA were also showed significant difference throughout the storage period at different levels. Microbial quality was within the limit in the irradiated samples at different dosage levels with mien of microbial spoilage at the early stage in control samples. The present study indicates that 3 and 5 kGy is the safest irradiation dose for the preservation of salted and dried Mackerel fishes for storage under ambient condition.