Nucleotide degradation products of gamma-irradiated sea bream (Sparus aurata) stored in ice


ÖZOĞUL F. , ÖZDEN Ö., ÖZOĞUL Y. , Erkan N.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.45, ss.2290-2296, 2010 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 45 Konu: 11
  • Basım Tarihi: 2010
  • Doi Numarası: 10.1111/j.1365-2621.2010.02393.x
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Sayfa Sayıları: ss.2290-2296

Özet

Nucleotide degradation products of irradiated sea bream stored up to 19 days in ice were investigated. Irradiation had significant effect on the nucleotide concentrations in sea bream muscle (P < 0.05). The results showed that the highest value of inosine monophosphate (IMP) was observed in irradiated sea bream 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 unirradiated sea 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.

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.