TVB-N
TBA
Gamma cell-220 TVB-N
mg /100gr mg /100gr mg /100gr meq/kg meq/kg meq/kg SFAs p<0.001 ± ± PUFAs MUFAs
p<0.001 MUFAs PUFAs ± ± ± ± p<0.05 p>0.05
FAO yearbook, 2007
FAO yearbook(2007) FAO yearbook, 2007
Moini et al., 2009
1
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
Co60 Cs137
Thakur and Singh, 1994
Bliley, 2000; Melgar, 1999
kGy C
FAO, 2010
1 - Zooplankton 2 - Adipose Fin 3 - Dorsal Fin 4 - Caudal Fin
1
- Kuskokwim
2
Some species of Salmonids in Iran trout
Rainbow
Onchorhynchus mykiss
Brown trout
(Salmo trutta fario
Salmo trutta caspius
pH pH
pH
A D B
Huss, 1995 Huss, 1995 < Huss, 1995
1 - Major Composition 2 - Minor Composition
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
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
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
FAO, 2010 A D E K B C B B5 B3 B9 C FAO, 2010 E µg/100 g µg/100g
Na Mg Ca Cu Zn P K I Fe FAO, 2010 FAO, 2010 mg / 100 g mg / 100 g
1 - Macro Elements
ppm ppm ppm ppm ppb ppb ppb ppb Cutting, 2002 Chouliara et al., 2004 pH
1 - Autolyse
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
Huss, 1995 Huss, 1995 Pseudomonas Acinetobacter Alteromonase Moraxella Flavobacterium Shewanella Clostridium botolinum Vibrio parahaemolyticus Aeromonas Listeria Yersinia
1 - Psychrophilic
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
TMA TMAO C Huss, 1995 Huss, 1995 pH Huss, 1995
1 - Burst Belly 2
- Black Discoloration (Melanosis)
3
Huss, 1995 Fishy C C Mahindru, 2005; Molins, 2001
t Molins, 2001 N = 2n n t 2n n B n Molins, 2001 N = B × 2n B n Mahindru, 2005
1 - Lag Phase
?zden et al., 2007a kGy Ahmed et al., 2009 Ahmed et al., 2009
1 - Hurdle Technology
Olson, 1997 log cfu/gr aw Javanmard et al., 2006 C ?zden et al., 2007b Brewer, 2009
Brewer, 2009
Olson, 1997
Thakur and Singh, 1994
Olson, 1997
1 - Infrared 2 - Microwave 3 - X-ray
Gy Gy kg Rad Gy Rad Gy kGy Brewer, 2009 Olson, 1997 WHO FAO IAEA kGy
Moini et al., 2009; Brewer, 2009
kGy kGy
USDA FDA Olson, 1997 UV nm UV
Orr and Powell, 2002
1
- U.S. Department of Agriculture
2
- Radura
3
Co60
Cs137 Thakur and Singh, 1994
WHO, 1999 Moy, 1985 Bliley, 2000; Melgar, 1999 X X X Brewer, 2009
Olson, 1997 kGy Olson, 1997 kGy FDA kGy
1 Aging
Olson, 1997 ?zden et al., 2007a; Olson, 1997 Olson, 1997 FDA FDA
1 Foodborne diseases
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
Fallah et al., 2008; Javanmard et al., 2006 Olson, 1997 kGy Olson, 1997 Ahmed et al., 2009 kGy
?zden et al., 2007a
1
kGy Vas, 1976; Vas, 1974 kGy kGy kGy Gy Thermurization kGy kGy
1 - Radurization 2 - Radicidation
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
Brewer, 2009 Olson, 1997 kGy Olson, 1997 Olson, 1997
kg
Olson, 1997 A E B6 B12Brewer, 2009
Brewer, 2009
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
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
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
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
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
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
kGy Ahmed et al.,(2009) kGy C TVB-N mg/100g kGy TVB-N mg/100g kGy kGy
1 - Pampus chinensis
1
- Deheading & Eviscerating
2
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
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
PV
Sedeh et al., 2007; Javanmard et al., 2006 TBA
4N HCL
pH pH pH pH AOAC,1990 (Pour plate) (Plate count agar)
C
1
C C pour plate PCA C (Baumgard.,1986) YGC cc C
1 - Acceptance
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)
n
merck
SPSS.13
.
one way ANOVA Duncan s Multiple
log cfu/gr log cfu/gr p<0.05
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
cfu/gr cfu/gr cfu/gr log cfu/gr p<0.05) log cfu/gr
1 Psychrotrophic bacteria
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 /
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
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
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
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
pH pH pH pH pH kGy 6.00 6.20 6.40 6.60 6.80 7.00 7.20 p H
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
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
(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
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
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
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
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
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
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
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
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
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
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
(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
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
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
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)
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)
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
Chouliara et al.,(2004)
kGy kGy
Badr(2004)
J?rgensen and Hansen, (1965) kGy
Fennema, 2007 . ( SFAs p<0.001 ± ± PUFAs MUFAs p<0.001 MUFAs PUFAs ± ± ± ± .OH, .H, H3O+, e -Brewer, 2009
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
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
HACCP Badr, 2004 kGy Hurdle Javanmard et al., 2006 P>0.05 ?zden et al., 2007 a kGy
kGy
P>0.05
pH
(aW)
Rosmarinus officinalis Oncorhynchus mykiss
. .
. . . . .
.
-.
Onchorhynchus mykiss
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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.
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
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