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TVB-N

TBA

(6)

Gamma cell-220 TVB-N

mg /100gr mg /100gr mg /100gr meq/kg meq/kg meq/kg SFAs p<0.001 ± ± PUFAs MUFAs

(7)

p<0.001 MUFAs PUFAs ± ± ± ± p<0.05 p>0.05

(8)

FAO yearbook, 2007

FAO yearbook(2007) FAO yearbook, 2007

(9)

Moini et al., 2009

1

(10)

Moini et al., 2009 HACCP WHO FAO IAEA kGy Moini et al., 2009

1

- Hazard Analysis Critical Control Point

2

- World Health Organization

3

- Food and Agriculture Organization

4

(11)

Co60 Cs137

Thakur and Singh, 1994

Bliley, 2000; Melgar, 1999

kGy C

(12)
(13)
(14)

(15)

FAO, 2010

1 - Zooplankton 2 - Adipose Fin 3 - Dorsal Fin 4 - Caudal Fin

(16)

1

- Kuskokwim

2

(17)

Some species of Salmonids in Iran trout

Rainbow

Onchorhynchus mykiss

Brown trout

(Salmo trutta fario

Salmo trutta caspius

(18)

pH pH

pH

(19)

A D B

(20)

Huss, 1995 Huss, 1995 < Huss, 1995

1 - Major Composition 2 - Minor Composition

(21)

NPN NPN NPN Ruiter, 1995 Huss, 1995 Huss, 1995 Huss, 1995 Huss, 1995 Huss, 1995 Huss, 1995

1 - Non-Protein Nitrogen 2 - Crude Protein 3

- Essential Amino Acids

4

- Structural Protein

5

(22)

F A D E K Sikorski and

Ko akowska, 2002; Prapasri et al., 1999

Sikorski and Ko akowska, 2002; Huss, 1995

Sikorski and Ko akowska, 2002

1

- Connective Tissue Proteins (Collagen)

F

3

- Lean Fish

4

- Low Fat Fish

5

(23)

HUFA EPA5 , C 20:5 n-3 DHA6 , C 22:6 n-3 PUFA Yildiz et al., 2006 EPA DHA

1

- High Fat Fish

2

- Mono-Unsaturated

3

- Poly-Unsaturated

4

- High Unsaturated Fatty Acid

5

- Eicosapentaenoic Acid

6

- Docosahexaenoic Acid

7

(24)

FAO, 2010 A D E K B C B B5 B3 B9 C FAO, 2010 E µg/100 g µg/100g

(25)

Na Mg Ca Cu Zn P K I Fe FAO, 2010 FAO, 2010 mg / 100 g mg / 100 g

1 - Macro Elements

(26)

ppm ppm ppm ppm ppb ppb ppb ppb Cutting, 2002 Chouliara et al., 2004 pH

1 - Autolyse

(27)

Huss,

1995 FAO, 1995

Huss, 1995

Moini et al., 2009

Achromobactor, Pseudomonas, Vibrio, Flavobactrium, Cornybactrium, Micrococci, Bacillus, Aeromonas,

Photobactrium, Sarcina, Serratia, etc

Huss, 1995 C

(28)

Huss, 1995 Huss, 1995 Pseudomonas Acinetobacter Alteromonase Moraxella Flavobacterium Shewanella Clostridium botolinum Vibrio parahaemolyticus Aeromonas Listeria Yersinia

1 - Psychrophilic

(29)

H2S Huss, 1995 Phenolases Phosphorylases Tyrosinase Esterase Diaminase Oxidases Dehydrogenases Reductases Ureases Huss, 1995 TMAO TMA DMA

1 - Extracellular 2 - Interacellular 3 - Trimethylamine Oxide 4 - Trimethylamine

(30)

TMA TMAO C Huss, 1995 Huss, 1995 pH Huss, 1995

1 - Burst Belly 2

- Black Discoloration (Melanosis)

3

(31)

Huss, 1995 Fishy C C Mahindru, 2005; Molins, 2001

(32)

t Molins, 2001 N = 2n n t 2n n B n Molins, 2001 N = B × 2n B n Mahindru, 2005

1 - Lag Phase

(33)

?zden et al., 2007a kGy Ahmed et al., 2009 Ahmed et al., 2009

1 - Hurdle Technology

(34)

Olson, 1997 log cfu/gr aw Javanmard et al., 2006 C ?zden et al., 2007b Brewer, 2009

(35)

Brewer, 2009

Olson, 1997

Thakur and Singh, 1994

Olson, 1997

1 - Infrared 2 - Microwave 3 - X-ray

(36)

Gy Gy kg Rad Gy Rad Gy kGy Brewer, 2009 Olson, 1997 WHO FAO IAEA kGy

Moini et al., 2009; Brewer, 2009

kGy kGy

(37)

USDA FDA Olson, 1997 UV nm UV

Orr and Powell, 2002

1

- U.S. Department of Agriculture

2

- Radura

3

(38)

Co60

Cs137 Thakur and Singh, 1994

WHO, 1999 Moy, 1985 Bliley, 2000; Melgar, 1999 X X X Brewer, 2009

(39)

Olson, 1997 kGy Olson, 1997 kGy FDA kGy

1 Aging

(40)

Olson, 1997 ?zden et al., 2007a; Olson, 1997 Olson, 1997 FDA FDA

1 Foodborne diseases

(41)

Olson, 1997 kGy kGy kGy kGy kGy Chouliara et al., 2004 FSIS Brewer, 2009 FSIS Brewer, 2009 kGy kGy kGy kGy kGy kGy kGy kGy kGy

1

- Food Safety and Inspection Service

2

- Sea bass (Dicentrarchus labrax)

3

(42)

Fallah et al., 2008; Javanmard et al., 2006 Olson, 1997 kGy Olson, 1997 Ahmed et al., 2009 kGy

?zden et al., 2007a

1

(43)

kGy Vas, 1976; Vas, 1974 kGy kGy kGy Gy Thermurization kGy kGy

1 - Radurization 2 - Radicidation

(44)

kGy O157:H7 DNA RNA DNA DNA RNA

Orr and Powell, 2002; WHO, 2002; Ouattara et al., 2001; Lacroix and Ouattara, 2000

1

- Radapartization

2

(45)

Brewer, 2009 Olson, 1997 kGy Olson, 1997 Olson, 1997

kg

Olson, 1997 A E B6 B12

(46)

Brewer, 2009

Brewer, 2009

(47)

Brewer, 2009 kGy Sedeh et al., 2007 Calenberg et al.,(1999) kGy kGy kGy Henkel(1998 kGy kGy Lamuka et al.,(1992) kGy C Geçgel Yilmaz MUFA PUFA

(48)

Jorgensen and Hansen, (1965) kGy C kGy cfu/gr kGy Dogbevi et al., (1999) kGy kGy C cfu/gr Spoto et al.,(2000) kGy C kGy Badr(2004) kGy kGy kGy

1 - Psychrotrophic 2 - Foodborne Pathogens

(49)

kGy TBARS TVB-N TBARS TVB-N Chouliara et al.,(2004) kGy H2S kGy TMA mg N (100 g)-1 kGy mg N (100 g)-1 TVB-N mg N (100 g)-1 kGy mg N (100 g)-1 TBA mg malonaldehyde kg-1 kGy kGy

1

- Thiobarbituric Acid Reactive Substances

2

- Sea Bream (Sparus aurata)

3

(50)

Mbarki Trachurus mediterraneus TVB-N TMA ?zden a kGy C TVB-N mg/100g kGy TVB-N mg/100g TMA TBA kGy C C kGy Erkan and ?zden,

(2007

kGy kGy

1

(51)

kGy P<0.05 Sedeh et al.,(2007) kGy C C kGy kGy C Kim TBARS Javanmard et al.,(2006) kGy C P<0.05

(52)

kGy C Javanmard et al., 2006 Fallah et al.,(2008) kGy C kGy Turgis et al.,(2008) C kGy Moini et al.,(2009) kGy P<0.05 H2S TBA kGy

(53)

kGy Ahmed et al.,(2009) kGy C TVB-N mg/100g kGy TVB-N mg/100g kGy kGy

1 - Pampus chinensis

(54)

1

- Deheading & Eviscerating

2

(55)

Gamma cell-220 Gy/sec

Dose rate: 4.6 Gy/Sec, Transit dose: 20.0 Gy, Activity: 19823.7 Ci)

Gamma cell-220 (Dose Rate: 4.6 Gy/sec) kGy

(56)
(57)

C

Simple Random Sampling Yates et al., 2008 TVB-N AOAC 920.03, 1995 PV TBA3 Tarladgis et al., 1960 pH TVB-N AOAC 920.03(1995)

1

Total volatile base nitrogen

2

Peroxide Value

3

(58)

PV

Sedeh et al., 2007; Javanmard et al., 2006 TBA

4N HCL

(59)

pH pH pH pH AOAC,1990 (Pour plate) (Plate count agar)

C

1

(60)

C C pour plate PCA C (Baumgard.,1986) YGC cc C

1 - Acceptance

(61)

C

Watts et al., 1989

Gas Chromatography GC

Agilent 6890

- column:BPX-70:120 m, 250 µm i.d., 0.2 µm film thickness. - carrier gas: Nitrogen with inlet pressure :33.3 psi

- Injection port temperature: 250 °C - Dertector: FID. Temperature: 280 °C - Oven temperature: 198 °C(Iso thermal)

(62)

n

merck

SPSS.13

.

one way ANOVA Duncan s Multiple

(63)

log cfu/gr log cfu/gr p<0.05

(64)

cfu/gr cfu/gr kGy kGy kGy kGy kGy kGy 0 1 2 3 4 5 6 7 8 lo g c fu .g r -1

(65)

cfu/gr cfu/gr cfu/gr log cfu/gr p<0.05) log cfu/gr

1 Psychrotrophic bacteria

(66)

log cfu/g cfu/gr cfu/gr log cfu/gr cfu/gr 0 1 2 3 4 5 6 7 8 lo g c fu g r /

(67)

cfu/gr

kGy kGy kGy kGy kGy kGy TVB-N TVB-N C TVB-N mg N/100g 0 5 10 15 20 25 30 35 40 45 50 55 60 m g N /1 0 0 g r

.75 kGy 1.5 kGy 2.25 kGy 3 kGy 3.75 kGy 4.5kGy

(68)

TVB-N TVB-N (p<0.05) TVB-N gr mg N/ gr mg N TVB-N gr mg N/ TVB-N meq/kg meq/kg meq/kg

(69)

PV TBA TBA C TBA mg MA/kg 0 0.5 1 1.5 2 2.5 3 3.5 4 4.5 5 5.5 6 6.5 7 7.5 8 m e q O 2 /k g

.75 kGy 1.5 kGy 2.25 kGy 3 kGy 3.75 kGy 4.5kGy

0.00 0.50 1.00 1.50 2.00 2.50 3.00 m g M D /k g l ip id

(70)

TBA mg MDA/kg mg MDA/kg TBA mg MDA/kg TBA mg MDA/kg TBA MD/kg mg kGy

1 Anisidine value 0 0.2 0.4 0.6 0.8 1 1.2 1.4 1.6 1.8 2 2.2 2.4 2.6 2.8 3

(71)

pH pH pH pH pH kGy 6.00 6.20 6.40 6.60 6.80 7.00 7.20 p H

(72)
(73)

DHA

DHA

C22:6 DHA (p<0.05) ± p<0.05 DHA ± ±

EPA 3.493 3.507 3.485 3.440 3.427 3.345 3.373 3.0 3.1 3.2 3.3 3.4 3.5 3.6 3.7 3.8 3.9 4.0 0 0.75 1.5 2.25 3 3.75 4.5 kGy g r. 1 0 0 -1 a a b b a ab ab

(74)

EPA EPA (p<0.05) p<0.05 a* a a a b b b b c c c c 1.885 1.883 1.898 1.732 1.722 1.445 1.554 1.0 1.2 1.4 1.6 1.8 2.0 2.2 2.4 2.6 2.8 3.0 0 0.75 1.5 2.25 3 3.75 4.5 kGy g r. 1 0 0 -1 a a a b ab b ab

(75)

(p<0.05) a a a a a a a a b b b b c c c c p>0.05 p<0.05 a a a a a a a a b b b b b c c c p>0.05 p<0.05

(76)

a a a a a a a a b b b b c c c c p>0.05 p<0.05 a* a a a a a a a b b b b c c c c p>0.05 p<0.05 a* a a a b a ab ab bc b b bc cd bc c c d c c d f d d f

(77)

p<0.05 p>0.05 p<0.05 a* a a a b b a b b b b b b c c c c d d d p<0.05 p>0.05 p<0.05

(78)

log cfu/gr cfu/gr Moini et al., 2009 Huss.H.H.,1994 Brewer kGy Moini et al.,(2009) kGy P<0.05 Ahmed et al.,(2009) C cfu/gr kGy cfu/gr kGy

(79)

CFU/g kGy cfu/gr Sedeh et al.,(2007) P<0.05 Javanmard et al., (2006) kGy APC log units Javanmard et al., 2006

J?rgensen and Hansen, (1965) kGy C cfu/gr kGy cfu/gr cfu/gr

(80)

cfu/gr Chouliara et al., 2004 Fallah et al.,(2008) kGy C Sedeh et al.,(2007) P<0.05 Javanmard et al.,(2006) E. Coli kGy E.Coli kGy E. coli kGy Javanmard et al., 2006 log cfu/gr p<0.05) log cfu/gr log cfu/g

(81)

Achromabacter Flavobacterium Moraxellla Pseudomonas (Huss., 1994) Ozden log cfu/g log cfu/g log cfu/g Badr log cfu/g Ozden log cfu/g log cfu/g log cfu/g cfu/gr cfu/gr Ahmed et al.,(2009) C

(82)

cfu/g kGy cfu/gr Fallah et al.,(2008) kGy C kGy Badr(2004) kGy TVB-N TVB-N TVB-N (p<0.05) TVB-N mg/100gr TVB-N TVB-N Moini et al., 2009 TVB-N TVB-N TVB-N

?zden et al.,2007b Sedeh et al., 2007 TVB-N

(83)

TVB-N TVB-N TVB-N Moini et al,., 2009 TVB-N TVB-N TVB-N ?zden et al., 2007b Moini et al., (2009) TVB-N TVB-N TVB-N kGy TVB-N mg/100g kGy mg/100g Ahmed et al.,(2009) TVB-N C mg/100g kGy mg/100g TVB-N

(84)

mg/100g kGy mg/100g TVB-N C ?zden et al.,(2007b) TVB-N C mg/100g TVB-N TVB-N kGy mg/100g TVB-N P>0.05 TVB-N mg/100g Sedeh et al.,(2007) kGy TVB-N P>0.05 TVB-N Javanmard et al.,(2006) TVB-N TVB-N Badr(2004) kGy TVB-N P>0.05 TVB-N TVB-N Chouliara et al.,(2004) TVB-N kGy

(85)

TVB-N mg N .100g -1 TVB-N mg N (100g)-1 kGy mg N (100g)-1 kGy mg N /100gr) TVB-N HUFA Yildiz et al., 2006 O2 meq/kg meq/kg Javanmard et al., 2006 Johnstone et al., 1994

1

(86)

(Yanishlieva & Marinova.,2001). Sedeh et al.,(2007) kGy P>0.05 PV Javanmard et al.,(2006) P>0.05 PV P>0.05 PV Ouattara et al., 2002

TBA TBA mg MDA/kg mg MDA/kg (Kasimogli et al., 2003) TBA TBA (MDA MDA

(87)

TBA MDA kg Moini et al., 2009 TBA . (Aubourg et al., 2004)

TBA

(Aubourg et al.,1997a; Aubourg et al.,1997b;

Moini et al., (2009) TBA mg MDA/kg mg MDA/kg kGy TBA mg MDA/kg TBA TBA TBA MDA tertiary degradation products

(88)

TBA Chouliara et al.,(2004) TBA mg MA kg-1 mg MA kg-1 kGy TBA kGy mg MA kg-1 TBA ?zden et al.,(2007a) TBA TBA P>0.05 TBA TBA (2004) Badr kGy TBARS P>0.05 TBARS TBARS TBARS (Pereiera

(89)

O'Sullivan.,2005) pH pH pH pH pH . pH Ocano-Higuera et al.,

2009; Moini et al., 2009; Ozden et al., 2007 Moini pH P>0.05 pH Ozden pH kGy (Dicentrarchus labrax)

(90)

pH kGy Chouliara pH pH P>0.05 pH CO2 pH pH p<0.05 p>0.05 p>0.05 Moini et al.,(2009)

(91)

kGy kGy Ahmed et al.,(2009) kGy C kGy Fallah et al.,(2008) kGy P>0.05 A B kGy b ?zden et al., 2007 C kGy ?zden et al., 2007 a Javanmard et al.,(2006) kGy P>0.05 kGy

(92)

Chouliara et al.,(2004)

kGy kGy

Badr(2004)

J?rgensen and Hansen, (1965) kGy

(93)

Fennema, 2007 . ( SFAs p<0.001 ± ± PUFAs MUFAs p<0.001 MUFAs PUFAs ± ± ± ± .OH, .H, H3O+, e -Brewer, 2009

(94)

Erkan and ? zden, (2007) kGy kGy C16:0 C18:0 MUFA kGy P>0.05 MUFA MUFA C16:1 C18:1 kGy kGy P>0.05 PUFA kGy kGy kGy C18:2 kGy P>0.05 C18:3 -3 P>0.05 EPA (C20:5 -3) DHA (C20:6 -3) kGy kGy kGy (Rady et al.,1988) kGy Katta et al.,1991

1

- Mono Unsaturated Fatty Acid

2

(95)

C kGy

PUFA

Erkan and ?zden, 2007 kGy

hau & liew.,1993 kGy Armstrong et al.,1994 kGy C14:0 C16:0 C16:1 C16:0 C16:1

Erkan and ?zden, 2007

C16:0 C18:1 C18:2 kGy Hafez et al.,1985 C18:3 -3 Erkan and ?zden, 2007

1 - Grass Prawns 2 - Tilapia 3 - Spanish Mackerel

(96)

HACCP Badr, 2004 kGy Hurdle Javanmard et al., 2006 P>0.05 ?zden et al., 2007 a kGy

(97)

kGy

P>0.05

(98)
(99)

pH

(aW)

(100)

Rosmarinus officinalis Oncorhynchus mykiss

. .

. . . . .

.

-.

(101)

Onchorhynchus mykiss

(102)

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Abstract

:

The present study was conducted to evaluate the effect of different doses of gamma rays on shelf life and fatty acids composition of Rainbow trout fillet (Oncorhynchus mykiss) during refrigerating condition. Quality and shelf life of non-irradiated and irradiated (0, 0.75, 1.5, 2.25, 3, 3.75 and 4.5 kGy) Rainbow trout stored at +4 C was investigated by measurement of microbiological, chemical and sensory analysis .Irradiation of fillets was performed by gamma rays from a Co60 source. Microbial counts for non-irradiated trout fillet samples were

higher than respective irradiated fish. Total volatile base nitrogen (TVB-N) values was increased from 7 mg/100 g for non-irradiated to 52.7 mg/100 g after 15 days storage at refrigerator, whereas for irradiated fish lower values of 39.4, 37.6, 28.7, 25.6, 24.8 and 23.2 mg/100 g were recorded at 0.75, 1.5, 2.25, 3, 3.75 and 4.5 kGy, respectively (day 15).initial amount of peroxide value in non irradiated sampleswas 0.8 meq/kg and was increased to 7 meq/kg (7 day).Highest amount of peroxide after irradiation process was belonged to samples irradiated by 4.5 kGy (1.5 meq/kg). Also, total viable count of irradiated samples were decreased significantly (p<0.05). On nutritional aspect, results showed that total saturated fatty acid concentrations increased significantly (p<0.001) with increasing irradiation dose , so that the control sample and fish muscles that irradiated with 4.5 kGy had the lowest and highest amounts of total saturated fatty acids (20.454 ± 0.011% and 19.228 ± 0.040% , respectively). The amount of total polyunsaturated fatty acids (PUFAs) in irradiated samples were significantly lower than control sample (p<0.001) and amounts of total monounsaturated (MUFAs) were significantly higher than control samples (p<0.001). The results were indicated that the highest content of MUFAs and PUFAs were in samples irradiated with 3.75kGy (37.783± 0.092 %) and control samples (37.677± 0.104 %), respectively .The lowest level of MUFAs and PUFAs were in control samples (36.596 ± 0.024%) and 4.5 kGy (36.459 ± 0.047%), respectively. Altogether, results of this study were determined that irradiation treatment changes significantly the fatty acid composition especially polyunsaturated fatty acids in rainbow trout muscle (P<0.001). Overall, irradiation of fillet by 3.75 kGy had best results on increasing shelf life of fillet at refrigerator (between 11-15 days) and had no advers effect on fatty acid composition of Rainbo trout fillet. Key words: Irradiation, Rainbow trout,fillet, shelf life, fatty acid, refrigerator.

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Ministry of Jihad e Agriculture

AGRICULTURAL RESEARCH, EDUCATION & EXTENTION ORGANIZATION

IRANIAN FISHERIES RESEARCH ORGANIZATION Aquatics Fish Processing Research Center

Title : Cold Pasteurization of Rainbow Trout Fillet (Oncorhynchus mykiss) With Gamma

Rays and Shelf Life Assessment at Refrigerated Condition

Apprpved Number: 2-12-12-88064

Author: Saeed Javan

Executor : Saeed Javan

Collaborator : A. A. Motalebi; G. Ghoroghi; S.H.Jalili, M.Sadrian, A.A.Khanipour, G.Zareh

Ghashti, F.Khodabandeh, A.Fahim, M.Rahnama, F.Lagzaii

Advisor(s): -

Supervisor: Y. Moradi

Location of execution : Guilan province

Date of Beginning : 2010

Period of execution : 1Year

Publisher : Iranian Fisheries Research Organization

Circulation : 20

Date of publishing : 2012

All Right Reserved . No Part of this Publication May be Reproduced or Transmitted

without indicating the Original Reference

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MINISTRY OF JIHAD - E - AGRICULTURE

AGRICULTURAL RESEARCH, EDUCATION & EXTENTION ORGANIZATION IRANIAN FISHERIES RESEARCH ORGANIZATION- Aquatics Fish Processing Research Center

Title:

Cold Pasteurization of Rainbow Trout Fillet

(Oncorhynchus mykiss) With Gamma Rays and Shelf Life

Assessment at Refrigerated Condition

Executor :

Saeed Javan

Registration Number

References

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