STUDY ON THE EFFECT OF GAMMA IRRADIATION ON THE QUALITY AND SHELF LIFE EXTENSION OF PANGASIUS FILLETS (Pangasius hypophthalmus)
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Date
2019
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KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR
Abstract
The aim of the present study was to study the combined effect of gamma
irradiation and low temperature storage on the microbial and biochemical quality of
fish (Pangasius hypophthalmus). Samples were divided into two main packs, each
of the main packs were subdivided to four separate lots, one being the control and
rest of the three were exposed to 1.0 kGy 3.0 kGy and 5.0 kGy levels of gamma
irradiation and the packs were stored in iced and refrigerated condition. The
influence of irradiation on iced and refrigerated samples were evaluated for
microbial, biochemical and sensory attributes. Microbial parameters like total plate
count showed a reduction and absence of pathogens in iced (0 ± 2°C) and
refrigerated (6 ± 2°C) storage in comparison to control for 12 and 21 days
respectively. Biochemical parameters like PV, TBARS, and TVBN increased
gradually during storage period signifying the quality deterioration as duration of
storage increased. The sensory scores for overall acceptability were found to be
decreased in control samples compared to iced and refrigerated stored samples. The
study showed that low dose, gamma irradiation can be applied to improve
biochemical safety indices and to extend the shelf life of pangasius fish fillets up to
12 days at ice and 21 days at refrigerated storage without adverse effects on the
quality and acceptability. Gamma irradiation at 3KGy was observed to be best
treatment, because it recorded the highest values of all quality parameters. In
addition, the current studies showed the synergistic effect of the two preservation
methods, food irradiation and ice/refrigerated storage, on extending the shelf life of
pungasius fish fillets.