Prolonging Shelf-Life of Carp by Combined Ionising Radiation and Refrigeration

Abstract

Experiments were performed using ionisating radiation in order to prolong the shelf‐life of two groups of refrigerated fish (Cyprinus carpio). After irradiation fish were kept at 0–2°C. Non‐irradiated fish reached the non‐acceptability point in 16 days and irradiated fish reached that point in 31 days. No difference was found between shelf‐life of whole or eviscerated fish. If fish were immediately cooled to 0°C after death, their shelf‐life was prolonged considerably. From this study it is clear that chemical tests of freshness such as TVB‐N andKvalue determination are not appropriate for the study of irradiated fish. Organoleptic estimations and a new determination using an odour concentration meter seem to fit best the objective determination of freshness.

The effects of gamma-irradiation on the nucleotide degradation compounds in sea bass (Dicentrarchus labrax) stored in ice

“…H and G values showed very good correlation with storage time (r 2 P 0.98), while linear regressions (r 2 ) obtained from K and Ki ranged from 0.95 and 0.93 to 0.98 and 0.97, respectively (Table 1). Icekson et al (1996) found no cor- Unirradiated and air exposed fish Irradiated (2 kGy) air exposed fish relation between the K value and the freshness grading in 1.5 kGy irradiated carp kept at 0-2°C, due to a sharp increase in K values after 1 day of refrigeration (>85%). In the other studies related to sea bass, linearity of K, Ki and G values were 0.94-0.98, while H value had lower linearity (0.83-0.94) with storage, due to a steady increase in the concentration of Hx (Alasalvar et al, 2002;Özogul et al, 2006).…”

“…Özden, Inugur, and Erkan (2007b) reported that the shelf life of sea bream stored in ice was 13 days for unirradiated and 15 days for 2.5 kGy irradiated and 17 days for 5 kGy irradiated sea bream. Icekson et al (1996) applied ionisating radiation to carp in order to prolong the shelf life of two groups of refrigerated fish (Cyprinus carpio) kept at 0-2°C. Unirradiated fish became unacceptable in 16 days and irradiated fish became unacceptable in 31 days based on sensory evaluation.…”

Effect of CO2 dissolution on the shelf life of ready-to-eat Octopus vulgaris

“…The metal oxide semiconductor sensor of the Cosmos instrument has been used for fish freshness evaluation (Gelman, Drabkin, & Glatman, 2003;Icekson et al, 1996), bread flavour measure (Yoshino, Ootsuka, Hayashi, & Seguchi, 2007) and also for methylamine, dimethylamine, trimethylamine (Iyobe, Asada, Kawata, & Oikawa, 2004), indole and skatole measurements (Asada et al, 2002). No significant differences (p ≥ 0.05) were determined in the smell intensity between control and SGS batches, both in chilled and abuse temperature stored products.…”

“…Previous reports on the use of the Cosmos instrument on fishery products were done on fresh fish, namely by Icekson et al (1996) on 60 Co irradiated carp during refrigerated storage and by Gelman et al (2003) in pond-raised fish (trout, carp, silver perch, tilapia and barramundi) stored in ice. Lower levels of intensity of smell were however determined in both studies.…”

Impact of Diets Containing Plant Raw Materials as Fish Meal and Fish Oil Replacement on Rainbow Trout (Oncorhynchus mykiss), Gilthead Sea Bream (Sparus aurata), and Common Carp (Cyprinus carpio) Freshness

“…However, in the latter literature, although 18 days of shelf life was suggested, it was mentioned that degradationassociated flavour was detectable from the 13th day of ice storage [48]. On the other hand, our present results agree with the findings of Icekson et al [49] who found a shelf life of 11 days in whole ice-stored carp. To some extent, the differences in the total sensory shelf life can be attributed to differentiations in preslaughter stress and conditions, killing procedure, and postmortem treatment and cold chain [7].…”