Quality Changes in Gamma Irradiated Marinades of Anchovy (Engraulis anchoita) during Refrigerated Storage

Autores
Tomac, Alejandra; Yeannes, Maria Isabel
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effect of gamma irradiation (0, 1.8, and 3.3 kGy) on the microbiological, chemical, and color characteristics of marinated (7% acetic acid and 10% NaCl) and vacuum-packed anchovy fillets was analyzed during 20 months of refrigerated storage (4 ± 1°C). Acidity, pH, water activity (aw), total volatile basic nitrogen (TVBN), lipid oxidation, and color parameters were determined. Mesophilic and psychrotrophic bacteria, sulphite-reducing clostridia, total and fecal coliforms, Staphylococcus spp., yeasts, and molds were investigated. Gamma irradiation reduced the initial mesophilic bacterial counts and inhibited mesophils growth during 20 months. As a result, the production of TVBN during storage was lower in irradiated samples than in control. Also, lipid oxidation was lower in irradiated samples than in nonirradiated. The color of anchovy fillets was not affected by the irradiation treatment. Even if nonirradiated anchovy fillets presented a high stability in comparison with the traditional product (in flasks with vegetable oil and spices), gamma irradiation improved the microbiological and chemical quality of anchovy fillet marinades without inducing changes on its characteristic color for 20 months.
Fil: Tomac, Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; Argentina
Fil: Yeannes, Maria Isabel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; Argentina
Materia
Fish
Ionizing Radiation
Marinating
Preservation
Quality
Refrigeration
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/51169
Acceder
id CONICETDig_26d6f61a0640449c016572c0dbce449f
oai_identifier_str oai:ri.conicet.gov.ar:11336/51169
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Quality Changes in Gamma Irradiated Marinades of Anchovy (Engraulis anchoita) during Refrigerated StorageTomac, AlejandraYeannes, Maria IsabelFishIonizing RadiationMarinatingPreservationQualityRefrigerationhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The effect of gamma irradiation (0, 1.8, and 3.3 kGy) on the microbiological, chemical, and color characteristics of marinated (7% acetic acid and 10% NaCl) and vacuum-packed anchovy fillets was analyzed during 20 months of refrigerated storage (4 ± 1°C). Acidity, pH, water activity (aw), total volatile basic nitrogen (TVBN), lipid oxidation, and color parameters were determined. Mesophilic and psychrotrophic bacteria, sulphite-reducing clostridia, total and fecal coliforms, Staphylococcus spp., yeasts, and molds were investigated. Gamma irradiation reduced the initial mesophilic bacterial counts and inhibited mesophils growth during 20 months. As a result, the production of TVBN during storage was lower in irradiated samples than in control. Also, lipid oxidation was lower in irradiated samples than in nonirradiated. The color of anchovy fillets was not affected by the irradiation treatment. Even if nonirradiated anchovy fillets presented a high stability in comparison with the traditional product (in flasks with vegetable oil and spices), gamma irradiation improved the microbiological and chemical quality of anchovy fillet marinades without inducing changes on its characteristic color for 20 months.Fil: Tomac, Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; ArgentinaFil: Yeannes, Maria Isabel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; ArgentinaHaworth Press Inc2015-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/51169Tomac, Alejandra; Yeannes, Maria Isabel; Quality Changes in Gamma Irradiated Marinades of Anchovy (Engraulis anchoita) during Refrigerated Storage; Haworth Press Inc; Journal of Aquatic Food Product Technology; 24; 7; 10-2015; 686-6971049-8850CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1080/10498850.2013.806623info:eu-repo/semantics/altIdentifier/url/https://www.tandfonline.com/doi/abs/10.1080/10498850.2013.806623info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:43:53Zoai:ri.conicet.gov.ar:11336/51169instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:43:53.295CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Quality Changes in Gamma Irradiated Marinades of Anchovy (Engraulis anchoita) during Refrigerated Storage
title Quality Changes in Gamma Irradiated Marinades of Anchovy (Engraulis anchoita) during Refrigerated Storage
spellingShingle Quality Changes in Gamma Irradiated Marinades of Anchovy (Engraulis anchoita) during Refrigerated Storage
Tomac, Alejandra
Fish
Ionizing Radiation
Marinating
Preservation
Quality
Refrigeration
title_short Quality Changes in Gamma Irradiated Marinades of Anchovy (Engraulis anchoita) during Refrigerated Storage
title_full Quality Changes in Gamma Irradiated Marinades of Anchovy (Engraulis anchoita) during Refrigerated Storage
title_fullStr Quality Changes in Gamma Irradiated Marinades of Anchovy (Engraulis anchoita) during Refrigerated Storage
title_full_unstemmed Quality Changes in Gamma Irradiated Marinades of Anchovy (Engraulis anchoita) during Refrigerated Storage
title_sort Quality Changes in Gamma Irradiated Marinades of Anchovy (Engraulis anchoita) during Refrigerated Storage
dc.creator.none.fl_str_mv Tomac, Alejandra
Yeannes, Maria Isabel
author Tomac, Alejandra
author_facet Tomac, Alejandra
Yeannes, Maria Isabel
author_role author
author2 Yeannes, Maria Isabel
author2_role author
dc.subject.none.fl_str_mv Fish
Ionizing Radiation
Marinating
Preservation
Quality
Refrigeration
topic Fish
Ionizing Radiation
Marinating
Preservation
Quality
Refrigeration
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The effect of gamma irradiation (0, 1.8, and 3.3 kGy) on the microbiological, chemical, and color characteristics of marinated (7% acetic acid and 10% NaCl) and vacuum-packed anchovy fillets was analyzed during 20 months of refrigerated storage (4 ± 1°C). Acidity, pH, water activity (aw), total volatile basic nitrogen (TVBN), lipid oxidation, and color parameters were determined. Mesophilic and psychrotrophic bacteria, sulphite-reducing clostridia, total and fecal coliforms, Staphylococcus spp., yeasts, and molds were investigated. Gamma irradiation reduced the initial mesophilic bacterial counts and inhibited mesophils growth during 20 months. As a result, the production of TVBN during storage was lower in irradiated samples than in control. Also, lipid oxidation was lower in irradiated samples than in nonirradiated. The color of anchovy fillets was not affected by the irradiation treatment. Even if nonirradiated anchovy fillets presented a high stability in comparison with the traditional product (in flasks with vegetable oil and spices), gamma irradiation improved the microbiological and chemical quality of anchovy fillet marinades without inducing changes on its characteristic color for 20 months.
Fil: Tomac, Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; Argentina
Fil: Yeannes, Maria Isabel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; Argentina
description The effect of gamma irradiation (0, 1.8, and 3.3 kGy) on the microbiological, chemical, and color characteristics of marinated (7% acetic acid and 10% NaCl) and vacuum-packed anchovy fillets was analyzed during 20 months of refrigerated storage (4 ± 1°C). Acidity, pH, water activity (aw), total volatile basic nitrogen (TVBN), lipid oxidation, and color parameters were determined. Mesophilic and psychrotrophic bacteria, sulphite-reducing clostridia, total and fecal coliforms, Staphylococcus spp., yeasts, and molds were investigated. Gamma irradiation reduced the initial mesophilic bacterial counts and inhibited mesophils growth during 20 months. As a result, the production of TVBN during storage was lower in irradiated samples than in control. Also, lipid oxidation was lower in irradiated samples than in nonirradiated. The color of anchovy fillets was not affected by the irradiation treatment. Even if nonirradiated anchovy fillets presented a high stability in comparison with the traditional product (in flasks with vegetable oil and spices), gamma irradiation improved the microbiological and chemical quality of anchovy fillet marinades without inducing changes on its characteristic color for 20 months.
publishDate 2015
dc.date.none.fl_str_mv 2015-10
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/51169
Tomac, Alejandra; Yeannes, Maria Isabel; Quality Changes in Gamma Irradiated Marinades of Anchovy (Engraulis anchoita) during Refrigerated Storage; Haworth Press Inc; Journal of Aquatic Food Product Technology; 24; 7; 10-2015; 686-697
1049-8850
CONICET Digital
CONICET
url http://hdl.handle.net/11336/51169
identifier_str_mv Tomac, Alejandra; Yeannes, Maria Isabel; Quality Changes in Gamma Irradiated Marinades of Anchovy (Engraulis anchoita) during Refrigerated Storage; Haworth Press Inc; Journal of Aquatic Food Product Technology; 24; 7; 10-2015; 686-697
1049-8850
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1080/10498850.2013.806623
info:eu-repo/semantics/altIdentifier/url/https://www.tandfonline.com/doi/abs/10.1080/10498850.2013.806623
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Haworth Press Inc
publisher.none.fl_str_mv Haworth Press Inc
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842268630411116544
score 13.13397

Publicaciones similares