THE COMBINED EFFECT OF IRRADIATION AND ANTIOXIDANT PACKAGING ON SHELF LIFE EXTENSION OF GOAT FISH (PARUPENEUS INDICUS): MICROBIAL, CHEMICAL AND EPR SPECTRAL ASSESSMENT
| Autor: | V. Pattukumar, R. Satishkumar, Alagesan Paari, Mona Agrawal, N. Yuvaraj, Venkatesan Arul, Paulraj Kanmani |
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| Rok vydání: | 2011 |
| Předmět: |
Preservative
Antioxidant Thiobarbituric acid business.industry General Chemical Engineering medicine.medical_treatment Food spoilage General Chemistry Contamination Shelf life Biotechnology chemistry.chemical_compound chemistry medicine Food irradiation Food science Butylated hydroxyanisole business Food Science |
| Zdroj: | Journal of Food Processing and Preservation. 36:152-160 |
| ISSN: | 0145-8892 |
| DOI: | 10.1111/j.1745-4549.2011.00564.x |
| Popis: | The present study was carried out to evaluate the efficiency of gamma radiation (1–10 kGy) in combination with antioxidant wrapping (butylated hydroxyanisole [BHA], curcumin, ethylenediaminetetraacetic acid [EDTA]) for extending the quality and shelf life of goat fish Parupeneus indicus Quality assessment was studied by monitoring the chemical (total volatile base nitrogen, trimethyl amine [TMA] and thiobarbituric acid reactive substances), microbiological (total bacterial count) and electro paramagnetic resonance (EPR) spectral analysis. A dose-dependent reduction of TVB and TMA was contemplated with irradiated samples. Lowest TVB (21 ± 1.52) and TMA (3.8 ± 0.7) were seen in 10 kGy irradiated samples compared with control TVB (79 ± 2.5) and TMA (22 ± 1.1) values. Antioxidant coated samples exhibited lower t-bars values indicative of higher antioxidant activity than the control. A final t-bars value of 0.346 ± 0.04 was seen for control, while it was 0.25 ± 0.03, 0.31 ± 0.04 0.31 ± 0.03 for BHA, curcumin and EDTA coated samples, respectively. Scavenging potential of selected antioxidants was measured in EPR using a stable radical 1-diphenyl-2-picrylhydrazyl. Infusion of fish samples with antioxidants diminished the intensity of EPR radical peak in irradiated samples. Outcome of the study proposes irradiation along with antioxidant wrapping as an efficient tool in preservation of foods from the sea. PRACTICAL APPLICATIONS Ever since the global necessity for fishery products is expanding, there is a call for efficient preservative approaches. In countries like India, the serious outstanding puzzle with respect to distribution of fishery products is their vulnerability to spoilage, chiefly due to the contamination of spoilage microorganisms. Because of the boycott on chemical and antibiotic preservatives, many countries have had to limit the export of some fishery commodities resulting in solemn economic loss. In this circumstance, food irradiation tenders a momentous alternative method for slashing storage losses. Though irradiation and frozen storage may essentially stop the growth of pathogenic microorganisms, deterioration of quality brought about by chemical and physical origins can happen. The study conducted was of prime importance as the antioxidant treatments along with irradiation displayed the evident of fruitful reduction in inhibiting the negative shades of food spoilage and allows international trade requirements to be met. |
| Databáze: | OpenAIRE |
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