Gamma radiation effect on quality changes in vacuum-packed squid (Illex argentinus) mantle rings during refrigerated (4-5 °C) storage

• Published in: International journal of food science & technology Vol. 47; no. 7; pp. 1550 - 1557
• Main Authors: Tomac, Alejandra, Yeannes, María Isabel
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01.07.2012; Wiley-Blackwell; Wiley Subscription Services, Inc
• Subjects: Bacteria; Biological and medical sciences; Cold storage; Color; Colour; Counting; Fish and seafood industries; Food engineering; Food industries; Food irradiation; Food quality; Fundamental and applied biological sciences. Psychology; Gamma radiation; Gamma rays; General aspects; Illex argentinus; ionising radiation; microbial activity; Microorganisms; Mollusks; quality; refrigeration; Squid; Microbial activity; Edible mollusc; Shellfish; Colour; Illex argentinus; Cephalopoda; ionising radiation; Gamma radiation; Squid; Warehousing; Quality; Food preservation; Radiation effect; Invertebrata; Mollusca; Refrigeration
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/j.1365-2621.2012.03005.x

Summary The effect of gamma radiation (0, 1.8, 3.3 and 5.8 kGy) on microbiological, chemical and colour characteristics of vacuum‐packed squid (Illex argentinus) mantle rings was studied. Total viable counts; psychrotrophic bacteria counts, Escherichia Coli, Staphylococcus aureus and Clostridium perfringens; total volatile basic nitrogen (TVBN) and colour difference were analysed during 29 days of storage at 4–5 °C. Higher doses of gamma radiation significantly reduced Total Viable, phychrotrophic counts and TVBN production (P < 0.05) in a dose‐dependent way, delaying squid spoilage. Colour difference of non‐irradiated samples with respect to first day significantly increased while it was constant in radiated samples during 22 days (P < 0.05). Independently from the dose, radiation avoided colour changes of squid rings. Gamma irradiation was effective in delaying deterioration reactions, improving microbiological, chemical and colour quality of vacuum‐packed squid rings stored at 4–5 °C.