اثرات اشعه ي گاما و انجماد بر بار ميكروبي و خواص فيزيكو شيميايي گوشت ماهي قزل آلا

Effects of Gamma Irradiation and Frozen Storage on Microbial Load, Physico -chemical Qualities of Salmon

Irradiation is considered as one of the most efficient technological processes for the reduction of microorganisms in the foods, improving the safety of food products and extending their shelf lives. The aim of this study is evaluation the effects of combined gamma irradiation and frozen storage as a process for the improvement of fish shelf life. Samples were irradiated with 0 (none irradiated), 0.5, 1.0, and 2.0 kGy of gamma irradiation and held frozen for 2 months. The control and irradiated samples were stored at -18 °C and underwent microbial analysis, chemical characteristics and sensory evaluation at 15 days intervals. Microbial analysis showed that irradiation and freezing storage had a significant effect (P < 0.05) on the reduction of microbial loads. There was no significant difference in sensory quality and chemical characteristics during freezing storage in fish meat. The combined frozen storage and irradiation processing resulted in greater overall reductions on microbial loads, extending shelf life of salmon for commercial application and critical conditions.