Gamma-irradiation induced effects on biogenic amine formation and quality of frog legs (Rana esculenta) during storage

Buyukdeveci M., Boga E., ÖZYURT G.

LWT-FOOD SCIENCE AND TECHNOLOGY, vol.99, pp.379-386, 2019 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 99
  • Publication Date: 2019
  • Doi Number: 10.1016/j.lwt.2018.10.001
  • Journal Name: LWT-FOOD SCIENCE AND TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.379-386
  • Keywords: Frog leg, Gamma irradiation, Shelf life, Microbiological quality, Biogenic amines, FATTY-ACID-COMPOSITION, SPARUS-AURATA FILLETS, SHELF-LIFE EXTENSION, BREAM, RADIATION, FROZEN, FISH, MEAT
  • Çukurova University Affiliated: Yes

Abstract

Chemical, microbiological and sensorial properties were investigated depending on the storage time to understand the impacts of gamma irradiation at doses of 4 and 5 kGy on frog legs (Rana esculenta) during storage at 2 degrees C. While TVB-N values of control groups found as 50.11 mg/100 g after a 10 day storage period, 4 and 5 kGy frog legs were found as 48.08 and 43.29 mg/100 g respectively after 17 days. TBA values for irradiated frog legs were observed to be higher at the end of their storage periods. Salmonella was totally eliminated by 4 kGy irradiation. A total of seven biogenic amines; putrescine, cadaverine, spermidine, spermine, histamine, serotonin and agmatine were recorded in frog legs. Ammonia, putrescine, cadaverine and agmatine contents of non-irradiated group were significantly increase during storage period. Other microbiological analysis showed that irradiation at 5 kGy was the best at eliminating bacteria. Consequently, the treatment of irradiation as a preservation method was found to prolong the shelf life of frog legs 7 days longer than the usual methods in cold storage.