Shelf-life extension of vacuum-packaged sea bream (Sparus aurata) fillets by combined Y-irradiation and refrigeration: microbioloogical, chemical and sensory changes

The combined effect of -irradiation and refrigeration on the shelf-life of vacuum-packaged sea bream (Sparus aurata) fillets was studied by monitoring the microbiological, chemical and sensory changes of non-irradiated and irradiated fish samples using low-dose irradiation doses of 1 and 3 kGy. Fish...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2005-04, Vol.85 (5), p.779
Main Authors: Chouliara, Irene, Savvaidis, Ioannis N, Riganakos, Kyriakos, Kontominas, Michael G
Format: Article
Language:English
Subjects:
Food preservation
Radiation
Refrigeration
Seafood
Online Access:Get full text
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Summary:The combined effect of -irradiation and refrigeration on the shelf-life of vacuum-packaged sea bream (Sparus aurata) fillets was studied by monitoring the microbiological, chemical and sensory changes of non-irradiated and irradiated fish samples using low-dose irradiation doses of 1 and 3 kGy. Fish species such as sea bream and sea bass are very popular in the Mediterranean countries due to their high quality characteristics, and their preservation is a constant challenge given their extreme perishability. Irradiation (3 kGy) dramatically reduced populations of bacteria, namely, total viable counts (3 vs 7 log cfu g-1) for the non-irradiated samples, Pseudomonas spp (
ISSN:0022-5142
1097-0010