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.
📌 3 Maddede Bu Makale
🎯
Amaç & Hipotez: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.
📊
Temel Bulgular & Veri: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).
💡
Sonuç & Katkı: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.
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Alan Parametreleri
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.
🔖
Bu Makaleye Atıf Yap
HASHEMABAD, Z. N., SHABANPOUR, B., AZIZI, H., OJAGH, S. M., ALISHAHI, A. (2018). Effects of TiO2 Nanocomposite Packaging and Gamma Irradiation on the Shelf-life of Rainbow trout Stored at (+4°C). Turkish Journal of Fisheries and Aquatic Sciences, Cilt: 18 - Sayı: 12, 1387–1397. https://ajindex.com/articles/407575
Ahmed, M.K., Hasan, M.J., Alam, N., Ahsan, M., Islam, M., & Akter, M.S. (2009). Effect of gamma radiation in combination with low temperature refrigeration on the chemical, microbiological and organoleptic changes in Pampus chinensis (Euphrasen, 1788). World Journal of Zoology, 4 (1), 9-13. http://dx.doi.org/ 09-13. 10.5829/idosi.wjfms.2012.04.06.63202 Al-Kahtani, H.A., Abu-Tarboush, H.M., Bajaber, A.S., Atia, M., Abou-Arab, A.A., & El- Mohaddidi, M. A. (1996). Chemical changes after irradiation and post irradiation storage in Tilapia and Spanish Mackerel. Journal of Food Science, 61(4), 729–733. http://dx.doi.org/10.1111/j.1365- 2621.1996.tb12191.x. Arashisar, S., Hisar, O., Kaya, M., & Yanik, T. (2004). Effects of modified atmosphere and vacuum packaging on microbiological and chemical properties of rainbow trout (Oncorynchus mykiss) fillets. International Journal of Food Microbiology, 97, 209- 214. http://dx.doi.org/ 10.1016/j.ijfoodmicro.2004.05.024. Avella, M., Devlieger, J.J., Errico, M.E., Fischer, S., Vacca, P., & Volpe, M.G. (2005). "Biodegradable starch/clay nanocomposite films for food packaging applications. Food Chemistry, 93, 467–474. http://dx.doi.org/ 10.1016/j.foodchem.2004.10.024. Beatty, S. (1938). Studies of fish spoilage: II. The origin of trimethylamine produced during the spoilage of cod muscle press juice. Journaal of Fisheries Research Board Canada, 4, 63-74. http://dx.doi.org/ 10.1139/f38-008. Bodaghi, H., Mostofi, Y., Oromiehie, A., Zamani, Z., Ghanbarzadeh, B., Costa, C., & Del Nobile, M. A. (2013). Evaluation of the photocatalytic antimicrobial effects of a Tio2 nanocomposite food packaging film by in vitro and in vivo tests. LWT-Food Science and Technology, 50(2), 702-706. http://dx.doi.org/ 10.1016/j.lwt.2012.07.02. Brewer, M. S. (2009). Irradiation effects on meat flavor: A review. Meat Science, 81(1), 1-14. http://dx.doi.org/ 10.1016/j.meatsci.2008.07.011. Byun, E.H., Kim, J.H., Byun, M.W., & Lee, J.W. (2008). "Effects of gamma irradiation on the physical and structural properties of b-glucan." Radiation Physics chemistry 77(32), 81–786. http://dx.doi.org/ 10.1016/j.radphyschem.2007.12.008. Can, O.P. (2011). Combine effect of potassium sorbate and dry salting on the shelf life sardine (Sardina pilchardus). Journal of Food Technology, 9, 43-49. http://dx.doi.org/ 10.3923/jftech.2011.43.49. Camargo, P.H.C., Satyanarayana, K.G., & Wypych, F. (2009). Nanocomposites: synthesis, structure, properties and new application opportuni