Texture, color, lipid oxidation and sensory acceptability of gamma-irradiated marinated anchovy fillets

Autores
Tomac, Alejandra; Cova, Maria Constanza; Narvaiz, Patricia; Yeannes, Maria Isabel
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effect of gamma irradiation (0, 2, 3 and 4. kGy) on vacuum-packed marinated anchovy fillets was analyzed for their texture, color, lipid oxidation and sensory acceptability after 10 months under refrigeration. Marinated (3% acetic acid, 10% sodium chloride and 0.2% citric acid) Engraulis anchoita fillets were vacuum-packed and irradiated with a cobalt-60 source at a semi-industrial irradiation facility. The irradiation caused a slight increase in hardness values regardless of the applied dose but maintained a consistent texture over the 10 months, even though the control samples softened, most likely due to degradation. This hardness increase did not affect the textural sensory acceptability. Irradiation did not modify the color but still reduced color changes during storage, benefitting the product's quality. TBARS was increased in every sample throughout storage, but irradiation decreased these values. Sensory acceptability was not affected by gamma irradiation. Therefore, gamma irradiation could be successfully applied to this type of product for the purpose of shelf-life extension.
Fil: Tomac, Alejandra. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
Fil: Cova, Maria Constanza. Comisión Nacional de Energía Atómica. Centro Atómico Ezeiza; Argentina
Fil: Narvaiz, Patricia. Comisión Nacional de Energía Atómica. Centro Atómico Ezeiza; Argentina
Fil: Yeannes, Maria Isabel. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
Materia
Anchovy
Gamma Irradiation
Marinating
Preservation
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/37576
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Texture, color, lipid oxidation and sensory acceptability of gamma-irradiated marinated anchovy filletsTomac, AlejandraCova, Maria ConstanzaNarvaiz, PatriciaYeannes, Maria IsabelAnchovyGamma IrradiationMarinatingPreservationhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The effect of gamma irradiation (0, 2, 3 and 4. kGy) on vacuum-packed marinated anchovy fillets was analyzed for their texture, color, lipid oxidation and sensory acceptability after 10 months under refrigeration. Marinated (3% acetic acid, 10% sodium chloride and 0.2% citric acid) Engraulis anchoita fillets were vacuum-packed and irradiated with a cobalt-60 source at a semi-industrial irradiation facility. The irradiation caused a slight increase in hardness values regardless of the applied dose but maintained a consistent texture over the 10 months, even though the control samples softened, most likely due to degradation. This hardness increase did not affect the textural sensory acceptability. Irradiation did not modify the color but still reduced color changes during storage, benefitting the product's quality. TBARS was increased in every sample throughout storage, but irradiation decreased these values. Sensory acceptability was not affected by gamma irradiation. Therefore, gamma irradiation could be successfully applied to this type of product for the purpose of shelf-life extension.Fil: Tomac, Alejandra. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; ArgentinaFil: Cova, Maria Constanza. Comisión Nacional de Energía Atómica. Centro Atómico Ezeiza; ArgentinaFil: Narvaiz, Patricia. Comisión Nacional de Energía Atómica. Centro Atómico Ezeiza; ArgentinaFil: Yeannes, Maria Isabel. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; ArgentinaPergamon-Elsevier Science Ltd2015-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/37576Tomac, Alejandra; Cova, Maria Constanza; Narvaiz, Patricia; Yeannes, Maria Isabel; Texture, color, lipid oxidation and sensory acceptability of gamma-irradiated marinated anchovy fillets; Pergamon-Elsevier Science Ltd; Radiation Physics and Chemistry (Oxford); 106; 1-2015; 337-3420969-806XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.radphyschem.2014.08.010info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0969806X14003387info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:10:20Zoai:ri.conicet.gov.ar:11336/37576instacron: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:34982025-09-29 10:10:20.29CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Texture, color, lipid oxidation and sensory acceptability of gamma-irradiated marinated anchovy fillets
title Texture, color, lipid oxidation and sensory acceptability of gamma-irradiated marinated anchovy fillets
spellingShingle Texture, color, lipid oxidation and sensory acceptability of gamma-irradiated marinated anchovy fillets
Tomac, Alejandra
Anchovy
Gamma Irradiation
Marinating
Preservation
title_short Texture, color, lipid oxidation and sensory acceptability of gamma-irradiated marinated anchovy fillets
title_full Texture, color, lipid oxidation and sensory acceptability of gamma-irradiated marinated anchovy fillets
title_fullStr Texture, color, lipid oxidation and sensory acceptability of gamma-irradiated marinated anchovy fillets
title_full_unstemmed Texture, color, lipid oxidation and sensory acceptability of gamma-irradiated marinated anchovy fillets
title_sort Texture, color, lipid oxidation and sensory acceptability of gamma-irradiated marinated anchovy fillets
dc.creator.none.fl_str_mv Tomac, Alejandra
Cova, Maria Constanza
Narvaiz, Patricia
Yeannes, Maria Isabel
author Tomac, Alejandra
author_facet Tomac, Alejandra
Cova, Maria Constanza
Narvaiz, Patricia
Yeannes, Maria Isabel
author_role author
author2 Cova, Maria Constanza
Narvaiz, Patricia
Yeannes, Maria Isabel
author2_role author
author
author
dc.subject.none.fl_str_mv Anchovy
Gamma Irradiation
Marinating
Preservation
topic Anchovy
Gamma Irradiation
Marinating
Preservation
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, 2, 3 and 4. kGy) on vacuum-packed marinated anchovy fillets was analyzed for their texture, color, lipid oxidation and sensory acceptability after 10 months under refrigeration. Marinated (3% acetic acid, 10% sodium chloride and 0.2% citric acid) Engraulis anchoita fillets were vacuum-packed and irradiated with a cobalt-60 source at a semi-industrial irradiation facility. The irradiation caused a slight increase in hardness values regardless of the applied dose but maintained a consistent texture over the 10 months, even though the control samples softened, most likely due to degradation. This hardness increase did not affect the textural sensory acceptability. Irradiation did not modify the color but still reduced color changes during storage, benefitting the product's quality. TBARS was increased in every sample throughout storage, but irradiation decreased these values. Sensory acceptability was not affected by gamma irradiation. Therefore, gamma irradiation could be successfully applied to this type of product for the purpose of shelf-life extension.
Fil: Tomac, Alejandra. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
Fil: Cova, Maria Constanza. Comisión Nacional de Energía Atómica. Centro Atómico Ezeiza; Argentina
Fil: Narvaiz, Patricia. Comisión Nacional de Energía Atómica. Centro Atómico Ezeiza; Argentina
Fil: Yeannes, Maria Isabel. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
description The effect of gamma irradiation (0, 2, 3 and 4. kGy) on vacuum-packed marinated anchovy fillets was analyzed for their texture, color, lipid oxidation and sensory acceptability after 10 months under refrigeration. Marinated (3% acetic acid, 10% sodium chloride and 0.2% citric acid) Engraulis anchoita fillets were vacuum-packed and irradiated with a cobalt-60 source at a semi-industrial irradiation facility. The irradiation caused a slight increase in hardness values regardless of the applied dose but maintained a consistent texture over the 10 months, even though the control samples softened, most likely due to degradation. This hardness increase did not affect the textural sensory acceptability. Irradiation did not modify the color but still reduced color changes during storage, benefitting the product's quality. TBARS was increased in every sample throughout storage, but irradiation decreased these values. Sensory acceptability was not affected by gamma irradiation. Therefore, gamma irradiation could be successfully applied to this type of product for the purpose of shelf-life extension.
publishDate 2015
dc.date.none.fl_str_mv 2015-01
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/11336/37576
Tomac, Alejandra; Cova, Maria Constanza; Narvaiz, Patricia; Yeannes, Maria Isabel; Texture, color, lipid oxidation and sensory acceptability of gamma-irradiated marinated anchovy fillets; Pergamon-Elsevier Science Ltd; Radiation Physics and Chemistry (Oxford); 106; 1-2015; 337-342
0969-806X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/37576
identifier_str_mv Tomac, Alejandra; Cova, Maria Constanza; Narvaiz, Patricia; Yeannes, Maria Isabel; Texture, color, lipid oxidation and sensory acceptability of gamma-irradiated marinated anchovy fillets; Pergamon-Elsevier Science Ltd; Radiation Physics and Chemistry (Oxford); 106; 1-2015; 337-342
0969-806X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.radphyschem.2014.08.010
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0969806X14003387
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Pergamon-Elsevier Science Ltd
publisher.none.fl_str_mv Pergamon-Elsevier Science Ltd
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
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score 13.070432

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