Naslov
Effect of the gamma radiation and temperature on histamine production, lipid peroxidation and antioxidant parameters in Sardine (Sardina pilchardus)

Autori
Maltar-Strmečki, Nadica ; Ljubić-Beer, Blanka ; Laškaj, Renata ; Aladrović, Jasna ; Džaja, Petar

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Zbornik radova Devetog simpozija Hrvatskog društva za zaštitu od zračenja, CRPA Proceedings of the 9th Symposium of the Croatian Radiation Protection Association, 2013 / Knežević, Željka ; Majer, Marija ; Krajcar Bronić, Ines - Zagreb : Hrvatsko društvo za zaštitu od zračenja, 2013, 159-165

ISBN
978-953-96133-8-7

Skup
Deveti simpozij Hrvatskog društva za zaštitu od zračenja s međunarodnim sudjelovanjem, 9th Symposium of the Croatian Radiation Protection Association, Krk, 2013

Mjesto i datum
Krk, Hrvatska, 10.04.2013. - 12.04.2013

Vrsta sudjelovanja
Poster

Vrsta recenzije
Domaća recenzija

Ključne riječi
radiation; histamine; TBARS; antioxidant; EPR

Sažetak
Radiation processing of fish is recognized as a safe and effective method for reducing microorganisms and viruses as well for inactivating pathogens among the existing technologies for preservation. Safety and hygienic quality is directly related to the duration between when the fish is caught and when it reaches the end consumer and depends upon conditions how the sardine is handled and upon which conditions. As sardine (Sardina pilchardus Walbaum, 1792) is pelagric fish widely distributed in the Adriatic Sea and one of the most commercially important fish species in the fisheries of all countries located along the coast of the Adriatic Sea in the present study, the effects of gamma irradiation on the histamine production, lipid peroxidation and antioxidant parameters in sardine during the storage at two different temperatures (4°C and 30°C) were investigated. The results indicate that histamine concentration was reduced by gamma irradiation and that the safe consumption can be prolongated for both temperatures of storage. However, irradiation treatment induced oxidative damage, as evidenced by changes in levels of lipid peroxidation and radical kinetic rate detected by EPR (electron paramagnetic resonance) spectroscopy. These results suggest that gamma radiation undoubtedly induces antioxidant defense system in sardine fish. However, further research is necessary to elucidate the precise role that the antioxidant system plays under the influence of gamma radiation and temperature.

Izvorni jezik
Engleski

Znanstvena područja
Fizika, Kemija, Veterinarska medicina

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