Afifi, E., Shawki, H., El-Hanafy, A. (2007). IMPROVING THE HYGIENIC AND CHEMICAL QUALITY OF SILVER CARP FISH USING COMBINED LOW SALT AND IRRADIATION TREATMENTS. Journal of Food and Dairy Sciences, 32(12), 10193-10208. doi: 10.21608/jfds.2007.204813
El. A. Afifi; H. A. Shawki; Amira E. A. El-Hanafy. "IMPROVING THE HYGIENIC AND CHEMICAL QUALITY OF SILVER CARP FISH USING COMBINED LOW SALT AND IRRADIATION TREATMENTS". Journal of Food and Dairy Sciences, 32, 12, 2007, 10193-10208. doi: 10.21608/jfds.2007.204813
Afifi, E., Shawki, H., El-Hanafy, A. (2007). 'IMPROVING THE HYGIENIC AND CHEMICAL QUALITY OF SILVER CARP FISH USING COMBINED LOW SALT AND IRRADIATION TREATMENTS', Journal of Food and Dairy Sciences, 32(12), pp. 10193-10208. doi: 10.21608/jfds.2007.204813
Afifi, E., Shawki, H., El-Hanafy, A. IMPROVING THE HYGIENIC AND CHEMICAL QUALITY OF SILVER CARP FISH USING COMBINED LOW SALT AND IRRADIATION TREATMENTS. Journal of Food and Dairy Sciences, 2007; 32(12): 10193-10208. doi: 10.21608/jfds.2007.204813
IMPROVING THE HYGIENIC AND CHEMICAL QUALITY OF SILVER CARP FISH USING COMBINED LOW SALT AND IRRADIATION TREATMENTS
1Nuclear Research Center, Atomic Energy Authority, Egypt.
2Central Lab. for Aquaculture Research, Agric. Research Center, Egypt
Abstract
The present study was conducted to evaluated the combined effect of low dose gamma irradiation (1,2,3 and 5 kGy) and/or salting (10% salt solution) on chemical, microbiological and sensory properties of silver carp fish during cold storage at 4 ºC ±1. At periodic intervals, quality of silver carp fish was determined by sensory evaluation (appearance, odor and texture); chemical composition (moisture; protein; fat and ash); freshness index (total volatile bases nitrogen (TVBN); trimethylamine (TMA); thiobarbituric acid (TBA) and pH) and microbiological parameters (total bacterial count (TBC); psychrophilic bacteria; enterobacteriaceae and mold and yeast counts. The control sample of silver carp fish was acceptable up to 6 days, in comparison to a storage shelf life of 18, 24; 27 and 30 days for the unsalted fish irradiated at 1,2,3, and 5 kGy, respectively. Salting (brine solution 10%) prior to gamma irradiation at 0,1,2,3 and 5 kGy give a shelf life of 12, 18, 24, 27 and 30 days, respectively. Salting give a firmer texture to the silver carp fish during cold storage.
It could be concluded that irradiation at 3 kGy can improve the hygienic quality of silver carp fish and enhance shelf life. Dipping in salt solution (10% NaCl) prior to irradiation did not have any additional advantage in the shelf life extension of fish by irradiation, other benefits were noted such as: enhanced irradiation–induced elimination of the evaluated microorganisms; improved fish texture during cold storage.
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