INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol.45, no.11, pp.2290-2296, 2010 (SCI-Expanded)
Nucleotide degradation products of irradiated sea bream stored up to 19 days in ice were investigated. Irradiation had significant effect on the nucleotideconcentrations in sea bream muscle (P < 0.05). The results showed that the highest value of inosine monophosphate (IMP) was observed in irradiated seabream at 5 kGy, followed by at 2.5 kGy. Initial inosine (INO) concentration in irradiated sea bream at 5 kGy was 4.26 mu moles g(-1), which reached maximum value of 8.83 mu moles g(-1) when fish completely spoiled (19 days). When the fish reached the limit of acceptability, the mean values of K, Ki, H and G were 86.8%, 90.3%, 59.8% and 213.9% for unirradiated sea bream, 85.2%, 87.8%, 56.8% and 197.8% for irradiated sea bream at 2.5 kGy and 88.4%, 90.9%, 57.8%, 211.5% for irradiated sea bream at 5 kGy, respectively. The results of this study indicated that nucleotide degradation was more rapid in unirradiatedsea bream than those irradiated. K, Ki, H and G value in irradiated fish can be used as a freshness index because there is a good linear relationship between values and storage time of fish.