Impact of radiation treatment on chemical, biochemical and sensory properties, and microbiological quality of mackerel

Pinter, Nino; Maltar-Strmečki, Nadica; Kozačinski, Lidija; Njari, Bela; Cvrtila Fleck, Željka

doi:10.1016/j.radphyschem.2015.07.011

Pregled bibliografske jedinice broj: 770718

Impact of radiation treatment on chemical, biochemical and sensory properties, and microbiological quality of mackerel

Pinter, Nino; Maltar-Strmečki, Nadica; Kozačinski, Lidija; Njari, Bela; Cvrtila Fleck, Željka

Impact of radiation treatment on chemical, biochemical and sensory properties, and microbiological quality of mackerel // Radiation physics and chemistry (1993), 117 (2015), 23-25 doi:10.1016/j.radphyschem.2015.07.011 (međunarodna recenzija, članak, znanstveni)

CROSBI ID: 770718 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Impact of radiation treatment on chemical, biochemical and sensory properties, and microbiological quality of mackerel

Autori
Pinter, Nino ; Maltar-Strmečki, Nadica ; Kozačinski, Lidija ; Njari, Bela ; Cvrtila Fleck, Željka

Izvornik
Radiation physics and chemistry (1993) (0969-806X) 117 (2015); 23-25

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Mackerel; Radiation treatment; Quality; Shelf-life

Sažetak
The effect of gamma radiation on shelf-life of mackerel (Scomber scombrus) was studied. Changes in raw fish stored at 4 °C were investigated simultaneously, by performing sensory evaluation, chemical analysis (pH value and NH3 concentration), and biochemical analyses of histamine concentration and microbiological quality. Analyses showed that preservation by gamma irradiation prolonged the freshness and sustainability without any unintended sensory changes. Furthermore, increasing the dose during the 10 days of storage considerably reduced the concentration of histamine, but only slightly reduced the concentration of ammonia (NH3). Bacterial examinations showed that gamma radiation decreased the total number of bacteria. Our results indicated that the shelf-life of mackerel stored at 4 °C can be prolonged by irradiation with a dose of 3 kGy.

Izvorni jezik
Engleski

Znanstvena područja
Fizika, Kemija, Veterinarska medicina

POVEZANOST RADA

Projekti:
053-0531854-1853 - Mikrobiološka ispravnost i održivost namirnica animalnog podrijetla (Kozačinski, Lidija, MZOS ) ( CroRIS)
098-0982915-2939 - Molekulska struktura i dinamika sustava s paramagnetskim česticama (Ilakovac-Kveder, Marina, MZOS ) ( CroRIS)

Ustanove:
Veterinarski fakultet, Zagreb,
Institut "Ruđer Bošković", Zagreb

Profili:

Lidija Kozačinski (autor)