Effect of the gamma radiation on histamine production, lipid peroxidation and antioxidant parameters during storage at two different temperatures in sardine (Sardina pilchardus)

Cobalt-60 and electron beam irradiation-induced lipid oxidation in largemouth bass (Micropterus salmoides)

BACKGROUND

Irradiation can cause lipid oxidation of fish. This study aimed to examine the effect of radiation (method, dose and dose rate) on the acid value (AV), peroxide value (PV), thiobarbituric acid reactive substances (TBARS) content and fatty acid profile of fresh and freeze-dried largemouth bass flesh.

RESULTS

AV, PV and TBARS presented a dose-dependent increase in fish meat for both cobalt-60 (⁶⁰ Co) and electron beam (EB) irradiation. With a 6 kGy dose of radiation, all measured indices in the ⁶⁰ Co group were significantly higher than those in the EB group (P < 0.05 or P < 0.01). With a 3 kGy dose of radiation, AV, PV and TBARS in the 200 Gy min^-1 dose rate group were significantly lower than those in the 2 and 80 Gy min^-1 groups (P < 0.05). After ⁶⁰ Co irradiation, AV, PV and TBARS in most fresh samples were significantly higher than those in freeze-dried samples (P < 0.01). And ⁶⁰ Co irradiation decreased the unsaturated fatty acid (UFA) content in fresh samples and increased the UFA content in freeze-dried samples. Our study indicated that ⁶⁰ Co irradiation, particularly at a low dose rate, accelerated lipid oxidation in fish meat. A large amount of muscle moisture enhances the amount of UFA loss in fish meat during ⁶⁰ Co irradiation.

CONCLUSIONS

A low dose (3 kGy) of EB irradiation, a high dose rate (200 Gy min^-1 ) of ⁶⁰ Co irradiation or freeze-drying treatment can alleviate the lipid oxidation of largemouth bass meat. © 2020 Society of Chemical Industry.

Principles and applications of non-thermal technologies and alternative chemical compounds in meat and fish

Conventional methods of food preservation have demonstrated several disadvantages and limitations in the efficiency of the microbial load reduction and maintain food quality. Hence, non-thermal preservation technologies (NTPT) and alternative chemical compounds (ACC) have been considered a high promissory replacer to decontamination, increasing the shelf life and promoting low levels of physicochemical, nutritional and sensorial alterations of meat and fish products. The combination of these methods can be a potential alternative to the food industry. This review deals with the most critical aspects of the mechanisms of action under microbial, physicochemical, nutritional and sensorial parameters and the efficiency of the different NTPT (ultrasound, high pressure processing, gamma irradiation and UV-C radiation) and ACC (peracetic acid, bacteriocins, nanoparticles and essential oils) applied in meat and fish products. The NTPT and ACC present a high capacity of microorganisms inactivation, ensuring low alterations level in the matrix and high reduction of environmental impact. However, the application conditions of the different methods as exposition time, energy intensity and concentration thresholds of chemical compounds need to be specifically established and continuously improved for each matrix type to reduce to the maximum the physicochemical, nutritional and sensorial changes. In addition, the combination of the methods (hurdle concept) may be an alternative to enhance the matrix decontamination. In this way, undesirable changes in meat and fish products can be further reduced without a decrease in the efficiency of the decontamination.

Use of pomegranate peel and artichoke leaf extracts to improve the quality of marinated sardine (Sardinella aurita) fillets

Effects of pomegranate peel and artichoke leaf aqueous extracts on biochemical, microbiological and sensorial quality of sardine fillets was investigated during marination and storage for 90 days. Sardine fillets were marinated with 4% acetic acid, 10% NaCl and either 5% pomegranate peel extracts or 5% artichoke leaf extracts. The control sample was marinated with only 4% acetic acid and 10% NaCl. The antimicrobial activity of pomegranate peel and artichoke leaf extracts led to reduce total viable counts and total coliform during marination and storage. Samples marinated with pomegranate peel and artichoke leaves showed better oxidative stability and higher content of polyunsaturated fatty acids. Higher values of free fatty acids and histamine were found in control samples, whereas adding extracts of pomegranate peel or artichoke leaves significantly decreased total volatile basic nitrogen and trimethylamine during storage. Greater color and appearance scores were found for samples marinated with pomegranate peel and artichoke leaf extracts than the control samples.