Impacts of gamma radiation on nutritional components of minimal processed cultured sea bass (Dicentrarchus labrax)

Iranian Journal of Fisheries Sciences

Volumn 9, Issue 2, 2010, Pages 265-278

  Ozden O ^a   Erkan, N ^a  

^a ISTANBUL UNIVERSITY   (Turkey)

Author keywords

Amino acid; Fatty acid; Fish; Gamma irradiation; Proximate composition

Indexed keywords

DICENTRARCHUS LABRAX; SERRANIDAE;

EID: 80051696416     PISSN: 15622916     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (42)

1. Al-Kahtani, H.A., Abu-Tarboush, M.H., Atia, M., Bajaber, A.S., Ahemd, M.A., El-Mojaddidi, M.A. 1998. Amino acid and protein changes in Tilapia and Spanish mackerel after irradiation and storage. Radiation Physics and Chemistry, 51(1), 107-114. (Pubitemid 28064942)
2. AOAC, 1998a. Official Method 938.08, Ash of Seafood. Chapter 35, p.6. Fish and Other Marine Products, James M. Hungerford, Chapter Editor. Official Methods of Analysis of AOAC International, Edited by Patrica Cunniff. ISBN 0-935584-54-4 and ISSN 1080-0344.
3. AOAC, 1998b. Official Method 955.04, Nitrogen (Total) in Seafood. Chapter 35, p.6. Fish and Other Marine Products, James M. Hungerford, Chapter Editor. Official Methods of Analysis of AOAC International, Edited by Patrica Cunniff. ISBN 0-935584-54-4 and ISSN 1080-0344.
4. AOAC, 1998c. Official Method 994.12 Amino Acids in feeds. Chapter 4, p.4-12. Animal Feed, William, R. Windham, Chapter Editor. Official Methods of Analysis of AOAC International, Edited by Patrica Cunniff. ISBN 0-935584-54-4 and ISSN 1080-0344.
5. Armstrong, S. G., Wyllie, S. G., Leach, D. N. 1994. Effects of preservation by gamma-irradiation on the nutritional quality of Australian fish. Food Chemistry, 50: 351-357. (Pubitemid 24213121)
6. Belitz, H.D., Grosch, W., Schieberle, P. 2001. Lehrbuch der Lebensmittelchemie, ISBN.3-540- 41096-1, 5. Aufl. Springer Verlag.Berlin Heidelberg New York pp. 75-85.
7. Erkan, N. & Ozden, O. (2006). Gutted and Un-Gutted Sea bass (Dicentrarchus labrax) stored in ice: Influence on fish quality and shelf life. International Journal of Food Properties, 9(2), 331-334.
8. Erkan, N. & Ozden, O. 2007a. Proximate composition and mineral contents in aqua cultured sea bass (Dicentrarchus labrax), sea bream (Sparus aurata) analyzed by ICP-MS. Food Chemistry, 102(3): 721-725. (Pubitemid 46108274)
9. Erkan, N. & Ozden, O. 2007b. The changes of fatty acid and amino acid compositions in sea bream (Sparus aurata) during irradiation processing. Radiation Physics and Chemistry, 76(10), 1636-1641. (Pubitemid 47031647)
10. Gram, L., & Huss, H.H. 1996. Microbial spoilage of fish and fish products. International Journal of Food Microbiology, 33:121-137.
11. Grigorakis, K., Alexis, M., Gialamas, I., Nikolopoulou, D., 2004. Sensory, microbiological, and chemical spoilage of cultured common sea bass (Dicentrarchus labrax) stored in ice: a seasonal differentiation. European Food Research and Technology, 219: 584-587. (Pubitemid 39633391)
12. Hassan, M.I. 1990. Electrophoretic analysis of proteins from chicken after irradiaton and during cold storage. Food Chemistry, 35:263-276.
13. 12 in grass prawns (Penaeus monodon). Radiation Physics and Chemistry, 42: 297-300.
14. ISO/ASTM 51205, 2002. Standard Practice for Use of a Ceric-Cerous Sulfate Dosimetry System. International Organization for Standardization/ASTM International 01-0ct-2002, 11 P.
15. ISO/ASTM 51276, 2002. Standart Practice for use of a polymethylmethacrylate dosimetery system. 01-0ct-2002 pp. 49-55.
16. IUPAC, (1979). International Union of pure and applied chemistry applied chemistry division commission on oils, fats and derivates. Standard methods for the Analysis of Oils, Fats and Derivates, 6th Edition (Part 1, section I and II) p.96-102. Pergamon Press, Oxford.
17. Jeevanandam, K., Kakatkar, A., Doke, S.N., Bongirwar, D.R., Venugopal, V., 2001. Influence of salting and gamma irradiation on the shelf -life extension of threadfin bream in ice. Food Research International, 34: 739-746. (Pubitemid 32739450)
18. Katta, S.R., Rao, D.R., Sunki, G.R., Chawan, C.B. (1991). Effects of gamma irradiation of whole chicken carcasses on bacterial loads and fatty acids. Journal Food Science, 56: 371-372.
19. Kyrana, V.R. & Lougovois, V.P., 2002. Sensory, chemical and microbiological assessment of farm- raised European sea bass (Dicentrarchus labrax) stored in melting ice. International Journal of Food Science and Technology, 37: 319-328.
20. Lakshmanan, R., Venugopal, V., Venketashvaran, K., Bongirwar, D.R., 1999. Bulk preservation of small pelagic fish by gamma irradiation: studies on a model storage system using Anchovies. Food Research International, 32: 707-713. (Pubitemid 30112840)
21. Ludorff, W. & Meyer, V., 1973. Fische und Fischerzeugnisse. Verlag Paul Parey in Hamburg und Berlin. ISBN: 3 489 71914 X, p.155-157.
22. Mahapatra, A.K., Muthukumarappan, K., Julson, J.L., 2005. Applications of ozone, bacteriocins and irradiation in food processing: A review. Critical Reviews in Food Science and Nutrition, 45: 447-461. (Pubitemid 43203788)
23. Mattissek, R., Schnepel, M.F., Steiner, G., 1992. Lebensmittelanalytik, Grundzuge. Methoden. Anwendungen. ISBN: 3-540-54684-7 Zweite, korrigierte Auflage. Springer Berlin Heidelberg New York, p. 11-13.
24. Mendes, R., Silva, H.A., Nunes, M. L., Empis, J.M.A.E., (2005). Effect of low-dose irradiation and refrigeration on the microflora, sensory characteristics and biogenic amines of Atlantic horse mackerel (Trachurus trachurus). European Food Research and Technology, 221: 329-335. (Pubitemid 41203809)
25. Merril, A.L. & Watt, B.K., (1973). Energy value of Foods, basis and derivation. Agriculture research service. United States Department of Agriculture. Agriculture handbook No:74, p. 2.
26. Nene, S.P., Vakil, U.K., Sreenivasan, A., 1975. Effect of gamma irradiation on red gram (Cajanus cajan) protein. Journal Food Science, 40: 815-819.
27. O' Bryan, C.A., Crandall, P.G., Ricke, S.C., Olson, D.G., 2008. Impact of irradiation on the safety and quality of poultry and meat products: a review. Critical Reviews in Food Science and Nutrition, 48: 442-457. (Pubitemid 351883137)
28. Ozden, O., 2005. Changes in amino acid and fatty acid composition during shelf life of marinated fish. Journal of the Science of Food and Agriculture, 85:2015-2020. (Pubitemid 41260531)
29. Ozden, O., Inugur, M., Erkan, N., 2007a. Preservation of iced refrigerated sea bream (Sparus aurata) by irradiation: microbiological, chemical and sensory attributes. European Food Research and Technology, 225(5-6), 797-805. (Pubitemid 47197988)
30. Ozden, O., Inugur, M., Erkan, N., 2007b. Effect of different dose gamma radiation and refrigeration on the chemical and sensory properties and microbiological status of aqua cultured sea bass (Dicentrarchus labrax). Radiation Physics and Chemistry, 76(7), 1169-1178. (Pubitemid 46660610)
31. Ozden, O., Kruse, R., Erkan, N., 2002. Bestimmung von Organochlor- Pestiziden und Polychlorierten Biphenylen in Miesmuscheln. Deutsche Lebensmittel-Rundschau, 98(6), 215-220. (Pubitemid 35186773)
32. Rady, A.H., Maxwell, J., Wiebicki, E., Phillips, J.G., 1987. Effect of gamma radiation at various temperatures and packaging conditions on chicken tissues. I. Fatty acid profiles of neutral and polar lipids separated from muscle irradiation at -20 °C. Radiation Physics and Chemistry, 31: 195-202. (Pubitemid 18070877)
33. Rao, B.Y.K. & Bandyopathyay, C., 1982. Changes in lipid composition of radurized Indian mackerel (Rastrelliger kanagurta) during refrigerated storage, Fleischwirtschaft, 62: 194-197.
34. Rosa, R. & Nunes, M.L., 2004. Nutritional quality of red shrimp, Aristeus antennatus (Risso), pink shrimp, Parapenaeus longirostris (Lucas), and Norway lobster, Nephrops norvegicus (Linnaeus). Journal of the Science of Food and Agriculture, 84: 89-94. (Pubitemid 38078238)
35. Ruiz-Capillas C. & Moral A., 2001. Changes in free amino acids during chilled storage of hake (Merluccius merluccius, L.) in controlled atmospheres and their use as a quality control index. European Food Research and Technology, 212: 302-307. (Pubitemid 33808352)
36. Ruiz-Capillas, C. & Moral, A., 2004. Free amino acids in muscle of Norway lobster (Nephrops novergicus (L.) in controlled and modified atmospheres during chilled storage. Food Chemistry, 86: 85-91. (Pubitemid 38199891)
37. Sikorski, Z.E., Kolakowska, A., Pan, B.S., 1990. The nutritive composition of the major groups of marine food organisms. In "Resources Nutritional Composition and Preservation". Edt. Sikorski, CRC Press-Inc. Boca Raton Florida pp.30-52..
38. Sumbuloglu, K. & Sumbuloglu, V., 2002. Biyoistatistik. Hatipoglu Basim ve Yayim San. Tic. Ltd. §ti. ISBN: 975-7527-12-2. 10. Baski, Ankara.
39. Venugopal, V., Doke, S.N., Thomas, P., 1999. Radiation processing to improve the quality of fishery products. Critical Reviews in Food Science and Nutrition, 39: 391-440.
40. Von Amin, M.H., Qureshi, M.J., Haq, I., Chaudhry, M.A., 1978. Radurization of fresh water Rahu fish (Labeo rohita). Archiv fur Lebensmittelhygiene, 29(2), 54-56.
41. Weilmeier, D.M. and REGENSTEIN J.M., 2004. Cooking Enhances the Antioxidant Properties of Polyphosphates. Journal of Food Science, 69: 16-23.
42. Yilmaz, I. & Geggel, U., 2007. Effects of gamma irradiation on trans fatty acid composition in ground beef. Food Control, 18(6), 635-638. (Pubitemid 44890769)