Gamma radiation effect on quality changes in vacuum‐packed squid (Illex argentinus) mantle rings during refrigerated (4–5 °C) storage

Summary The effect of gamma radiation (0, 1.8, 3.3 and 5.8 kGy) on microbiological, chemical and colour characteristics of vacuum-packed squid (Illex argentinus) mantle rings was studied. Total viable counts; psychrotrophic bacteria counts, Escherichia Coli, Staphylococcus aureus and Clostridium perfringens; total volatile basic nitrogen (TVBN) and colour difference were analysed during 29 days of storage at 4–5 °C. Higher doses of gamma radiation significantly reduced Total Viable, phychrotrophic counts and TVBN production (P < 0.05) in a dose-dependent way, delaying squid spoilage. Colour difference of non-irradiated samples with respect to first day significantly increased while it was constant in radiated samples during 22 days (P < 0.05). Independently from the dose, radiation avoided colour changes of squid rings. Gamma irradiation was effective in delaying deterioration reactions, improving microbiological, chemical and colour quality of vacuum-packed squid rings stored at 4–5 °C.

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