Stripped weakfish (Cynoscion guatucupa) fillets were packed and irradiated at 0, 1.5, 4, and 6.5 kGy. The behavior of total mesophilic and psychrotrophic aerobic bacteria, total and fecal coliforms, and Staphylococcus spp. was analyzed during 33 days at 4 ± 1 °C. Proximate chemical composition, pH, and total volatile basic nitrogen (TVBN) were determined. Sensory acceptability of cooked fillets was evaluated based on the aroma, appearance, mouthfeel, taste, and global acceptability. Gamma radiation reduced the counts of the studied microorganisms in a dose-dependent manner. pH and TVBN behavior corresponded with microbiological counts during storage. All sample's attributes were well accepted, with average scores around 7 on a 9-point hedonic scale, and no differences were observed due to radiation treatment on day 1. Control sensory acceptability decreased on day 5, while 4 and 6.5 kGy samples were accepted after 33 days, to the same extent as on day 1. A dose of 4 kGy extended this fresh product shelf life by 16 days at 4 ± 1 °C, maintaining its sensory quality. Gamma radiation reduced initial microorganism counts, slowed their growth, and decreased TVBN production. It maintained the sensory acceptability during storage by slowing the rate of deterioration-associated changes. Radiation extended the shelf life under refrigeration, adding value to the product while maintaining its fresh condition.

中文翻译：

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筛选电离辐射对瘦鱼片微生物质量、感官可接受性和保质期延长的影响


将剥离的弱鱼 （Cynoscion guatucupa） 鱼片包装并以 0、1.5、4 和 6.5 kGy 进行辐照。在 4 ± 1 °C 下 33 天内分析总嗜温菌和嗜冷嗜冷菌群、总大肠菌群和粪大肠菌群以及葡萄球菌属的行为。 测定近似化学成分、 pH 值和总挥发性基氮 （TVBN）。根据香气、外观、口感、味道和整体可接受性评估煮熟的鱼片的感官可接受性。γ 辐射以剂量依赖性方式减少所研究微生物的数量。pH 和 TVBN 行为与储存期间的微生物计数相对应。所有样本的属性都得到了很好的接受，在 7 分制中平均得分约为 9 分，并且由于第 1 天的放射治疗没有观察到差异。对照感官可接受性在第 5 天下降，而 4 和 6.5 kGy 样品在 33 天后被接受，程度与第 1 天相同。在 4 ± 1 °C 的温度下，4 kGy 的剂量可将这种新鲜产品的保质期延长 16 天，同时保持其感官质量。伽马辐射减少了初始微生物数量，减缓了它们的生长，并减少了 TVBN 的产生。它通过减慢与变质相关的变化的速度来保持储存过程中的感官可接受性。辐射延长了冷藏下的保质期，在保持其新鲜状态的同时增加了产品的价值。