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

International Journal of Food Science and Technology

Volumn 47, Issue 7, 2012, Pages 1550-1557

  Tomac, Alejandra ^a   Yeannes, María Isabel ^a  

^a UNIVERSIDAD NACIONAL DE MAR DEL PLATA   (Argentina)

Author keywords

Colour; Illex argentinus; Ionising radiation; Microbial activity; Quality; Refrigeration

Indexed keywords

BASIC NITROGEN; CLOSTRIDIUM PERFRINGENS; COLOUR CHANGE; COLOUR DIFFERENCES; DOSE-DEPENDENT; GAMMA IRRADIATION; ILLEX ARGENTINUS; MICROBIAL ACTIVITIES; QUALITY CHANGE; STAPHYLOCOCCUS AUREUS; TOTAL VIABLE COUNTS;

BACTERIA; COLOR; COLOR PRINTING; ESCHERICHIA COLI; GAMMA RAYS; IMAGE QUALITY; IONIZING RADIATION; REFRIGERATION; VACUUM;

SHELLFISH;

BACTERIA (MICROORGANISMS); CEPHALOPODA; CLOSTRIDIUM PERFRINGENS; ESCHERICHIA COLI; ILLEX ARGENTINUS; STAPHYLOCOCCUS AUREUS;

EID: 84862532725     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2012.03005.x     Document Type: Article

References (48)

1. Abreu, V.K.G., Pereira, A.L.F., Vidal, T.F., Zapata, J.F.F., Sousa Neto, M.A. & Freitas, E.R. (2010). Fatty acids, cholesterol, oxidative rancidity, and color of irradiated shrimp. Ciencia y Tecnología de Alimentos, Campinas, 30, 969-973.
2. ADA Report (2000). Position of the American Dietetic Association: food Irradiation. Journal of the American Dietetic Association, 100, 246-253.
3. Ahn, D.U. & Lee, E.J. (2006). Mechanisms and prevention of quality changes in meat by irradiation. In Food Irradiation Research and Technology. (edited by C.H. Sommers. & X. Fan ). Pp. 127-142. IFT Press, Blackwell Publishing: Oxford, UK.
4. Alur, M.D., Warier, S.B., Doke, S.N. & Nair, P.M. (1994). Role of bacterial proteolysis in the spoilage of irradiated flesh foods. Journal of Food Biochemistry, 17, 419-435.
5. Brewer, M.S. (2009). Irradiation effects on meat flavour: a review. Meat Science, 81, 1-14.
6. Brunetti, N.E., Ivanovic, M.L. & Sakai., M. (1999). Calamares de importancia comercial en la Argentina. Biología, distribución, pesquerías, muestreo biológico. Pp. 45. Argentina: Instituto Nacional de Investigación y Desarrollo Pesquero (INIDEP), Mar del Plata.
7. Byun, M.-W., Lee, K.-H., Kim, D.-H., Kim, J.-H., Yook, H.-S. & Ahn, H.-J. (2000). Effects of gamma radiation on sensory qualities, microbiological and chemical properties of salted and fermented squid. Journal of food protection, 63, 934-939.
8. Chouliara, I., Savvaidis, I.N., Panagiotakis, N. & Kontominas, M.G. (2004). Preservation of salted, vacuum-packed, refrigerated sea bream (Sparus aurata) fillets by irradiation: microbiological, chemical and sensory attributes. Food Microbiology, 21, 351-359.
9. C.I.E. (1978) Recommendations on uniform colour spaces, colour difference equations, psychometric colour terms. CIE publication No.15 (E.-1.3.1) 1971, Supplement No.2. Viena.
10. Diehl, J.F. (2002). Food irradiation - past, present and future. Radiation Physics and Chemistry, 63, 211-215.
11. Erkan, N. & Özden, Ö. (2007). The changes of fatty acid and amino acid compositions in sea bream (Sparus aurata) during irradiation process. Radiation Physics and Chemistry, 76, 1636-1641.
12. Foley, D.M. (2006). Irradiation of Seafood with a particular emphasis on Listeria Mocytogenes in ready-to-eat products. Charpter 11, In Food Irradiation Research and Technology. (Edited by C.H. Sommers & X. Fan ). Pp. 185-197. IFT Press, Blackwell Publishing, Oxford, UK.
13. Giannini, D.H., Davidovich, L.A. & Lupín, H.M. (1979). Adaptación del método comercial para la determinación de Nitrógeno básico Volátil en merluza (Merluccius Hubbsi). Revista de Agroquímica y Tecnología de Alimentos, 19, 55-60.
14. Giroux, M. & Lacroix, M. (1998). Nutritional adequacy of irradiated meat - a review. Food Research International, 31, 257-264.
15. Goldblith, S.A. (1971). In: The inhibition and destruction of the microbial cell by radiation, in Inhibition and Destruction of the Microbial Cell (edited by W.B. Hugo ). Pp. 285-305. London: Academic Press.
16. Gonçalves, A.A. & Duarte Ribeiro, J.L. (2008). Optimization of the freezing process of red shrimp (Pleoticus muelleri) previously treated with phosphates. International Journal of refrigeration, 31, 1134-1144.
17. Gonçalves, A.A. & Duarte Ribeiro, J.L. (2009). Effects of phosphate treatment on quality of red shrimp (Pleoticus muelleri) processed with cryomechanical freezing. LWT - Food Science and Technolog, 42, 1435-1438.
18. Huss, H.H. (1994). Assurance of seafood quality. FAO fisheries technical paper 334, Rome: FAO.
19. Huss, H.H. (1995). Quality and quality changes in fresh fish. FAO Fisheries Technical Paper - 348. Food and agriculture organization of the United Nations,
20. Hwang, H.I. & Hau, L.B. (1995). Effect of ionizing radiation on the enzyme activities and ultrastructural changes of poultry. Radiation Physics and Chemistry, 46, 713-716.
21. ICGFI (1999). Facts about food irradiation. International Consultative Group on Food Irradiation. Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture. International Atomic Energy Agency. Visited on January 2012.
22. ICMSF (1983). Microorganismos de los alimentos. Técnicas de análisis microbiológico. Ed. Spain: Acribia.
23. Josephson, E.S., Thomas, M.H. & Calhoun, W.K. (1978). Nutritional aspects of food irradiation: an overview. Journal of Food Processing and Preservation, 2, 299-313.
24. Kanatt, S.R., Chawla, S.P., Chander, R. & Sharma, A. (2006). Development of shelf-stable, ready-to-eat (RTE) shrimps (Penaeus indicus) using gamma irradiation as one of the hurdles. LWT - Food Science and Technology, 39, 621-626.
25. Kilcast, D. (1995). Food irradiation: current problems and Future Potential. International Biodeterioration & Biodegradation, 36, 279-296.
26. Kim, Y.H., Nam, K.C. & Ahn, D.U. (2002). Volatile profiles, lipid oxidation and sensory characteristics of irradiated meat from different animal species. Meat Science, 61, 257-265.
27. Knipe, L. 2004. Use of phosphates in meat products. Presented in the Meat Industry Research Conference. October 2nd. Nashville. TN: Visited on February 2011.
28. Kodo, J.-L. (1990). Lionisation des produits de la pêche. Collection «Valorisation des produits de la mer» ISSN: 0998-4089. ISBN 2905434260. Ifremer. Visited on January 2011.
29. 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.
30. Lampila, L.E. 1993. Polyphosphates: rationale for use and functionality in seafood and seafood products. In: Proceedings of the 18th annual tropical and subtropical fisheries technological conference of the Americas. Pp. 13-20). VA, USA.
31. Lapa-Guimarâes, J., Acevedo da Silva, M.A., Eduardo de Felicio, P. & Contreras Guzmán, E. (2002). Sensory, colour and psychrotrophic analyses of squids (Loligo plei) during storage in ice. LWT - Food Science and Technology, 35, 21-29.
32. Lescano, G., Kairiyama, E., Narvaiz, P. & Kaupert, N. (1990). Studies on quality of radurized (Refrigerated) and non-radurized (frozen) Hake (Merluccius merluccius hubbsi). LWT - Food Science and Technology, 23, 317-321.
33. Melaj, M.A., Sánchez-Pascua, G.L., Casales, M.R. & Yeannes, M.I. (1997). Aspectos a considerar en la evaluación de la frescura del calamar (Illex argentinus). Alimentaria Mayo, 97, 93-96.
34. MINAGRI. (2007). Ministerio de Agricultura, Ganadería y Pesca. Subsecretaría de Pesca y Acuicultura Pesquerías de Calamar y Langostino. Situación actual. Presidencia de la Nación. Argentina.
35. Moragas Encuentra, M. & De Pablo Busto, M.B.(1991). Recopilación de normas microbiológicas de los alimentos y asimilados y otros parámetros físico-químicos de interés sanitario. Actualized on January 2008. BOE 15/08/91.
36. Paarup, T., Sanchez, J.A., Moral, A., Christensen, H., Bisgaard, M. & Gram, L. (2002a). ensory, chemical and bacteriological changes during storage of iced squid (Todaropsis eblanae). Journal of Applied Microbiology, 92, 941-950.
37. Paarup, T., Sanchez, J.A., Peláez, C. & Moral, A. (2002b). Sensory, chemical and bacteriological changes in vacuum-packed pressurised squid mantle (Todaropsis eblanae) stored at 4°C. International Journal of Food Microbiology, 74, 1-12.
38. Pascual, A. & del Rosario, M. (2000). Microbiología alimentaria: metodología analítica para alimentos y bebidas. Ed. Madrid. Spain: Díaz de Santos, ISBN: 978-84-7978-424-9.
39. R Development Core Team (2008). R: a language and environment for statistical computing. Vienna, Austria: R Foundation for Statistical Computing, ISBN 3-900051-07-0, URL
40. Sommers, C.H. & Fan, X. (2006). Food Irradiation Research and Technology. IFT Press: Blackwell Publishing.
41. Sugiyama, M., Kòusu, S., Hanabe, M. & Okuda, Y. (1989). Utilization of Squid. A. Balkema/roterdam. ISBN 90 6191 479 5.
42. Sungsri-In, R., Benjakul, S. & Kijroongrojana, K. (2011). Pink discoloration and quality changes of squid (Loligo formosana) during iced storage. LWT - Food Science and Technology, 44, 206-213.
43. Thanonkaew, A., Benjakul, Z., Visessanguan, W. & Decker, E.A. (2006). Development of yellow pigmentation in squid (Loligo peali) as a result of lipid oxidation. Journal of Agricultural and Food Chemistry, 54, 956-962.
44. Vaz-Pires, P., Seixas, P., Mota, M. et al. (2008). ensory, microbiological, physical and chemical properties of cuttlefish (Sepia officinalis) and broadtail shortfin squid (Illex condecti) stored in ice. LWT-Food Science and Technology, 41, 1655-1664.
45. 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.
46. WHO. (1994). In Safety and nutritional adequacy of irradiated food. pp. 81-107. Geneva, Switzerland: World Health Organization.
47. WHO (1999). High-dose irradiation: Wholesomeness of food irradiated with doses above 10kGy. Geneva: WHO Technical Report Series 890.
48. Woyewoda, A.D. & Ke, P.J. (1980). Laboratory quality assessment of Canadian Atlantic Squid (Illex illecebrosus) Fisheries and Marine Service Technical Report No 902. Department of Fisheries and Oceans Field Services Branch, Inspection Division Research Section, Halifax Nova Scotia, B3J 2S7.