Artículo
Quality Changes in Gamma Irradiated Marinades of Anchovy (Engraulis anchoita) during Refrigerated Storage
Fecha de publicación:
10/2015
Editorial:
Haworth Press Inc
Revista:
Journal of Aquatic Food Product Technology
ISSN:
1049-8850
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
The effect of gamma irradiation (0, 1.8, and 3.3 kGy) on the microbiological, chemical, and color characteristics of marinated (7% acetic acid and 10% NaCl) and vacuum-packed anchovy fillets was analyzed during 20 months of refrigerated storage (4 ± 1°C). Acidity, pH, water activity (aw), total volatile basic nitrogen (TVBN), lipid oxidation, and color parameters were determined. Mesophilic and psychrotrophic bacteria, sulphite-reducing clostridia, total and fecal coliforms, Staphylococcus spp., yeasts, and molds were investigated. Gamma irradiation reduced the initial mesophilic bacterial counts and inhibited mesophils growth during 20 months. As a result, the production of TVBN during storage was lower in irradiated samples than in control. Also, lipid oxidation was lower in irradiated samples than in nonirradiated. The color of anchovy fillets was not affected by the irradiation treatment. Even if nonirradiated anchovy fillets presented a high stability in comparison with the traditional product (in flasks with vegetable oil and spices), gamma irradiation improved the microbiological and chemical quality of anchovy fillet marinades without inducing changes on its characteristic color for 20 months.
Palabras clave:
Fish
,
Ionizing Radiation
,
Marinating
,
Preservation
,
Quality
,
Refrigeration
Archivos asociados
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Identificadores
Colecciones
Articulos(CCT - MAR DEL PLATA)
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - MAR DEL PLATA
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - MAR DEL PLATA
Citación
Tomac, Alejandra; Yeannes, Maria Isabel; Quality Changes in Gamma Irradiated Marinades of Anchovy (Engraulis anchoita) during Refrigerated Storage; Haworth Press Inc; Journal of Aquatic Food Product Technology; 24; 7; 10-2015; 686-697
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