Effects of TiO2 Nanocomposite Packaging and Gamma Irradiation on the Shelf-life of Rainbow trout Stored at (+4°C)

Özet

Gamma irradiation is used to assure effects on decay prevention by sterilizing the microorganisms and elaborating thesafety without arbitrating the nutritional properties and sensory quality of the food. In this research, the effect of Tio2nanocomposite (1% concentration), gamma irradiation (3 and 5 kGy), and their combination on the shelf life of filleted“Oncorhynchus mykiss” during cold storage (+4°C) were examined periodically every 4 days (during 20 days). For thispurpose, fillet samples were packaged by Tio2 nanocomposites and then they were irradiated at room temperature and theywere preserved. Microbial, chemical and sensory effects were considered during storage to control, pack and irradiatetreatment. The result indicated that TiO2 nanocomposite and irradiation at 3 kGy would enable longer retention of thechemical, microbial, and sensory characteristics and extend the shelf life of fish fillets during the cold storage.