Effect of gamma radiation on sensory, microbial and lipid quality of whole Indian mackerel (Rastrelliger kanagurta)

• Published in: Journal of food composition and analysis 2025-01, Vol.137, p.106944, Article 106944
• Main Authors: Debbarma, Ashika, Gautam, Raj Kamal, Mishra, Prashant K., Kakatkar, Aarti S., Kumar, Vivekanand, Chatterjee, Suchandra
• Format: Article
• Language: English
• Subjects: detection limit; Fatty acid composition; food composition; Gamma irradiation; gamma radiation; Indian mackerel fish; Lipid quality; mackerel; microbial load; microbiological quality; monounsaturated fatty acids; polyunsaturated fatty acids; Rastrelliger kanagurta; saturated fatty acids; sensory properties
• ISSN: 0889-1575
• DOI: 10.1016/j.jfca.2024.106944

The study focused on the impact of γ-radiation on the lipids, sensory attributes, and microbial quality of fresh whole mackerel. Fish were irradiated at 2, 4 and 6 kGy doses; subsequently, microbial load, sensory quality and fatty acid composition were studied. The results indicated no significant changes in sensory quality up to 6 kGy dose. The bacterial load of 4.75 log CFU/g was reduced to 3.54, 2.74, 2.17 log CFU/g at 2, 4 and 6 kGy doses respectively. The total mould count reduced from 1.17 log CFU/g to 0.7 log CFU/g at 2 kGy, and was below the detection limit at 4 and 6 kGy. No significant difference was observed in fatty acid composition at a dose of 2 kGy compared to control samples. However, a significant increase in saturated fatty acid and monounsaturated fatty acid with a significant decrease in polyunsaturated fatty acid content was detected at 4 and 6 kGy doses. Based on these findings, the study suggests that gamma irradiation at 4 kGy is effective for microbial safety with minimal impact on fatty acid composition. [Display omitted] •Effect of gamma irradiation on fatty acid profile of mackerel fish was determined.•An effective dose of 4 kGy was demonstrated for microbial safety.•Gamma radiation up to 6 kGy had no effect on the sensory quality.