Original article

Effect of gamma irradiation and frozen storage on chemical and sensory characteristics of rainbow trout (Oncorhynchus mykiss) fillet

  1. Marjan Oraei1,*,
  2. Abbasali Motallebi2,
  3. Ebrahim Hoseini1,
  4. Saeed Javan3

Article first published online: 3 MAR 2012

DOI: 10.1111/j.1365-2621.2011.02930.x

Issue

International Journal of Food Science & Technology

International Journal of Food Science & Technology

Volume 47, Issue 5, pages 977–984, May 2012

Additional Information

How to Cite

Oraei, M., Motallebi, A., Hoseini, E. and Javan, S. (2012), Effect of gamma irradiation and frozen storage on chemical and sensory characteristics of rainbow trout (Oncorhynchus mykiss) fillet. International Journal of Food Science & Technology, 47: 977–984. doi: 10.1111/j.1365-2621.2011.02930.x

Author Information

  1. 1

     Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, PO Box 14155-4933, Tehran, Iran

  2. 2

     Iranian Fisheries Research Organization, PO Box 14155-6116, Tehran, Iran

  3. 3

     Iranian Fish Processing Research Center, PO Box 43145-1655, Anzali Port, Iran

* Fax: +98 21 66420732; e-mails: marjan.oraei@yahoo.com, marjan.oraei@srbiau.ac.ir

Publication History

  1. Issue published online: 11 APR 2012
  2. Article first published online: 3 MAR 2012
  3. (Received 9 April 2011; Accepted in revised form 8 December 2011)

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Keywords:

  • Chemical analysis;
  • frozen storage;
  • gamma irradiation;
  • rainbow trout (Oncorhynchus mykiss);
  • sensory evaluation

Summary

The present study was conducted to evaluate the combined effect of low-dose gamma irradiation (1, 3 and 5 kGy) and frozen storage (5 months at −20 °C) on chemical and sensory characteristics of rainbow trout (Oncorhynchus mykiss) fillet. Our statistical analysis showed that irradiation process and frozen storage time had a significant effect (P < 0.05) on total volatile nitrogen (TVN), peroxide value (PV), thiobarbituric acid (TBA) and pH. The level of all of these factors increased with increasing frozen storage time. At the end of the fifth month of frozen storage, the lowest and the highest level of TVN, PV and TBA were corresponding to the irradiated samples at 3 and 5 kGy, respectively. In terms of the overall acceptability of their texture, odour, colour and taste, irradiated samples at 3 kGy had the best quality and remained acceptable after 5 months frozen storage. The optimum dose of gamma radiation of rainbow trout fillets according to chemical and sensory analysis was obtained at 3 kGy.

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