The investigation of storage period of bonito (Sarda sarda Bloch, 1793) frozen and irradiated

In this study, the bonito (Sarda sarda Bloch, 1793) irradiated in different doses (3 and 5 kGy), packaged, frozen and stored at -20oC±2 for 12 months. During the storage period, the analyses showed that the irradiation process was effective on the microbial fauna, physical and chemical changes of fish flesh (p<0.05). The analyses also determined that increasing the irradiation dose (5 kGy) provided the higher degree of positive effect on microbial load (mesophilic and psychrotrophic aerobic bacteria) and sensory parameters (texture and general) (p <0.05). The irradiated groups (3 and 5 kGy) had better results of aw, TVB-N, TBARs, TMA-N and odor parameters than the control group. However, a significant difference was not determined between the irradiated groups (3 and 5 kGy) (p>0.05). In terms of pH and flavor parameters, similar results had been found for all groups (p>0.05). According to results of study, the irradiation procedure (3 and 5 kGy) extended the shelf life of frozen bonito while the control group was spoiled at the end of the 9th month. Both irradiation doses (3 and 5 kGy) showed the similar effect on the physical and chemical properties (p>0.05). In addition, the 5 kGy dose has been found to be more appropriate to use since it provided more positive effects on sensory and microbiological properties.