Effect of gamma rays on microbial quality of salmon fish during storage in refrigerator at 4 °C

Document Type : Research paper

Authors

1 Department of Fisheries, Faculty of Agriculture, Jouybar Branch, Islamic Azad University, Jouybar, Iran

2 Student of Tajan University, Mazandaran, Iran

Abstract

Microbial quality, including total volatile counts (TVC), Entrobacteriaceae, Pseudomonaceae, and lactic acid bacteria (LAB) of salmon (Salmo trutta) irradiated at 0 (unirradiated), 2, 3, and 4 kg during 21 days of storage in a refrigerator (4 ± 1°C), was examined periodically (every 4 days). Unirradiated samples had higher bacterial counts than the others, and as the irradiation dose increased, the bacterial count decreased (P >0.05), as no LAB and Entrobacteriaceae were detected in the samples with 4 kg irradiation. The results showed that gamma irradiation inhibited bacterial growth in rainbow trout during storage at refrigeration temperatures. According to the results, the main effect of irradiation on microorganisms is due to the charged particles generated by irradiation, which are capable of breaking deoxyribonucleic acid (DNA). In the presence of water, cell damage during irradiation is due to both direct damage to cell DNA and indirect damage due to the reactivity of the radioactive products with cell components.

Graphical Abstract

Effect of gamma rays on microbial quality of salmon fish during storage in refrigerator at 4 °C

Highlights

  • For the samples with 4 kg of irradiation no LAB and Entrobacteriaceae were detected.
  • With increasing the dose of irradiation, the microbial counts decreased (P> 0.05).
  • The gamma rays had significant effects on the microbial quality of salmon fish during storage (4 °C).
  • The effect is due to the charged particles generated by irradiation (to break DNA).

Keywords

Main Subjects

References

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Central Asian Journal of Environmental Science and Technology Innovation
Volume 3, Issue 3
May and June 2022
Pages 75-80

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