Effects of gamma irradiation on quality and shelf life of iced Pseudosciaena crocea

To explore the preservation effect of gamma irradiation on ice-storaged fish, the influence of gamma irradiation (1 kGy and 2 kGy) on quality and shelf life of iced Pseudosciaena crocea was discussed by analyzing the microbiological, biochemical and organoleptic changes occurring in fish samples. The results showed that the numbers of total viable counts, Pseudomonas spp. and H2S-producing bacteria significantly decreased after irradiation; during storage the bacteria numbers of Pseudosciaena crocea treated with irradiation were always less than the control simples; the concentrations of total volatile basic nitrogen and trimethylamine were conspicuously reduced by irradiation, whereas lipid oxidation was accelerated. At the end of storage the smell of lipid rancidity could be smelled for fish treated with 2 kGy dose, but that smell could not be smelled for 1 kGy and control simples. The shelf life could be remarkably prolonged by irradiation, and compared to a shelf life of 17 days for non-irradiated samples, the shelf life of Pseudosciaena crocea treated with 1 kGy and 2 kGy were extended to 30 days and 26 days, respectively. The work can provide technical references for commercial application of irradiation.