Effects of TioSUB2/SUB Nanocomposite Packaging and Gamma Irradiation on the Shelf-life of Rainbow trout Stored at (+4SUP?/SUPC)

摘要

Gamma irradiation is used to assure effects on decay prevention by sterilizing the microorganisms and elaborating the safety without arbitrating the nutritional properties and sensory quality of the food. In this research, the effect of TioSUB2/SUB nanocomposite (1% concentration), gamma irradiation (3 and 5 kGy), and their combination on the shelf life of filleted `Oncorhynchus mykiss` during cold storage (+4°C) were examined periodically every 4 days (during 20 days). For this purpose, fillet samples were packaged by Tio2 nanocomposites and then they were irradiated at room temperature and they were preserved. Microbial, chemical and sensory effects were considered during storage to control, pack and irradiate treatment. The result indicated that TiO2 nanocomposite and irradiation at 3 kGy would enable longer retention of the chemical, microbial, and sensory characteristics and extend the shelf life of fish fillets during the cold storage.