| Effect Of Applıcatıon Of Ionızıng Radıatıon On The Qualıty And Shelf Lıfe Of Fresh Fısh
Use of food irradiation techonology is getting widespread due to the demands for new food processing methods in the world, decreasing use of food additives, keeping foods fresher and safer, and preventing foodborne diseases. Although this method is not applicable for all types of foods, it has considerably a wide area of use such as spices, herbal teas, grains, white meat, red meat and seafood products.
Food irradiation is considered one of the food processing methods like conservation, freezing and heat pasteurization-sterilization. There is no considerable temperature increase during the process, thus it is named also as “cold sterilization”.
Due to the fact that there is a certain increase demand in Turkey since 1990 for seafood products and seafood products do not have long shelf life, we have decided to make research on this method.
In this study, irradiated and non-irradiated (2.5-5 kGy) sea bass and sea bream were stored at +4 ±1°C in styrofoam boxes with daily leakproof ice packages. Throughout the storing period, in every other day sensory, chemical and microbiological analyses were conducted on three groups, and shelf life was evaluated.
According to the results of sensory, chemical and microbiological analyses, among irradiated and non-irradiated sea bass and sea bream stored at +4 ±1°C, shelf life of non-irradiation sea bream was found 13 days, and 15 days for sea bream irradiated at 2.5 kGy, and 17 days for sea bream irradiated at 5 kGy. However, shelf life of non-irradiated sea bass was found 9 days, and 13 days for sea bass irradiated at 2.5 kGy, and 17 days for sea bream irradiated at 5 kGy.
TURAN Sabahat ,
Danışman : Doç.Dr. Sühendan MOL
Anabilim Dalı : Su Ürünleri Avlama Ve İşleme Teknolojisi
Programı : İşleme Teknolojisi
Mezuniyet Yılı : 2006
Tez Savunma Jürisi : Doç.Dr. Sühendan MOL (Danışman)
Prof Dr. Candan VARLIK
Doç. Dr. Özkan ÖZDEN
Doç. Dr. Taçnur BAYGAR
Yrd. Doç. Dr. Hünkar Avni DUYAR
Dostları ilə paylaş: | 
