Application of Gamma Irradiation to Prolong the Shelf Life of Marinated Silverside (Bissaria) Fish | ||
| Journal of Productivity and Development | ||
| Article 11, Volume 30, Issue 2, April 2025, Pages 283-300 PDF (710.04 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jpd.2025.423743 | ||
| Authors | ||
| Hany Shawky* 1; Amira El-Hanafy2; Ibrahim Soliman1 | ||
| 1Plant Research Department, Nuclear Research center Egyptian Atomic Energy Authority, Cairo 13759; Egypt. | ||
| 2Centeral Laboratory for Aquaculture Research, Abbassa, Abou –Hammad, Sharkia, Egypt | ||
| Abstract | ||
| Investigating the manner in which gamma irradiation improves the shelf life of marinated silverside fish (Bissaria) (Atherina) is the objective of the present investigation. Although marinated fish is a popular product, oxidative processes, enzymatic activity, and microbial growth shorten its shelf life. By eliminating these deteriorating processes, gamma irradiation has been proposed as a way to increase the shelf life of marinated fish. The marinated silverside fish samples were subjected to various doses of gamma radiation (0, 1, 2, and 3 kGy), and different quality criteria have been examined during cold storage at 4 ±1º C for 13 weeks. These comprised physiochemical, microbiological, and sensory quality attributes. According to the results, gamma irradiation significantly (p≤0.05) reduced the microbial load, retarded lipid oxidation, and maintained sensory quality during prolonged storage. With the goal to prolong the shelf life of marinated silverside fish to the 13 th week of cold storage at 4±1°C without affecting its quality, the study recommends that gamma irradiation with 3 kGy might be an appropriate technique. Conclusively, the shelf life of marinated silverside (Bissaria) fish was successfully increased by gamma irradiation. The capacity of gamma radiation to suppress spoilage bacteria, yeasts, and molds the main causes of fish deterioration is confirmed by the notable decrease in microbial load, especially at higher irradiation doses. Additionally, the sensory examination showed that the fish's organoleptic qualities were unaffected by gamma irradiation. The shelf life of marinated silverside fish (Atherina) (Bissaria) can be prolonged by gamma irradiation at dosages up to 3 kGy, which also lessens oxidative deterioration and microbiological spoiling. For long periods of cold storage, the irradiation samples maintained high quality features (chemical, microbiological, and sensory). In order to preserve marinated silver side fish, guarantee microbiological safety, and increase shelf life without sacrificing quality, it can be said that gamma irradiation at 3 kGy is ideal. Although lower dosages (1–2 kGy) need to be refrigerated to preserve microbiological stability, they might be appropriate for short-term storage. | ||
| Keywords | ||
| Gamma irradiation; shelf life; salted fish; Atherina; microbial control; lipid oxidation; sensory evaluation | ||
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