International Journal of Nutrition and Food Sciences

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Gamma Irradiation Prolongs the Sea Bass (Dicentrarchus Labrax L.) Storage and Delays the Lipids Membrane Degradation

Received: 09 July 2014    Accepted: 26 July 2014    Published: 30 July 2014
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Abstract

Mediterranean sea bass (Dicentrarchus labrax L.) fish were gamma irradiated at doses 0, 0.5, 1, 2 or 3 kGy and stored at 1°C for 21 days in the dark to assess whether the delay of fish alteration by irradiation involved the protection of membrane lipids. Total basic volatile nitrogen (TVB-N) and the trimethylamine (TMA) contents, the pH, and the lipid composition of membrane were determined in the muscle tissue during storage. The TVB-N and TMA contents and the pH of irradiated and non-irradiated samples increased during storage whereas the external quality decreased in correlation with a reduction in the amount of phospholipids (PL). The degree of unsaturation of PL and of free fatty acids (FFA) fractions decreased, whereas, the ratio of sterol to PL increased. The catabolism of PL was delayed by irradiation during storage as compared to the untreated sample and it was always positively correlated with the total viable counts (TVC) of fish muscle which was also reduced by the treatments. We conclude that the delay of alteration of sea bass tissue during storage by irradiation involved probably a protection of membrane lipids from degradation which seemed to be partially reliable to the micro-organisms load of muscle tissue.

DOI 10.11648/j.ijnfs.20140304.24
Published in International Journal of Nutrition and Food Sciences (Volume 3, Issue 4, July 2014)
Page(s) 326-332
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Gamma Irradiation, Phospholipids, Sea Bass, Storage

References
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Author Information
  • Department of Food Technology. High Institute of Applied Biology of Médenine, Tunisia

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    Foued Chéour. (2014). Gamma Irradiation Prolongs the Sea Bass (Dicentrarchus Labrax L.) Storage and Delays the Lipids Membrane Degradation. International Journal of Nutrition and Food Sciences, 3(4), 326-332. https://doi.org/10.11648/j.ijnfs.20140304.24

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    Foued Chéour. Gamma Irradiation Prolongs the Sea Bass (Dicentrarchus Labrax L.) Storage and Delays the Lipids Membrane Degradation. Int. J. Nutr. Food Sci. 2014, 3(4), 326-332. doi: 10.11648/j.ijnfs.20140304.24

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    AMA Style

    Foued Chéour. Gamma Irradiation Prolongs the Sea Bass (Dicentrarchus Labrax L.) Storage and Delays the Lipids Membrane Degradation. Int J Nutr Food Sci. 2014;3(4):326-332. doi: 10.11648/j.ijnfs.20140304.24

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  • @article{10.11648/j.ijnfs.20140304.24,
      author = {Foued Chéour},
      title = {Gamma Irradiation Prolongs the Sea Bass (Dicentrarchus Labrax L.) Storage and Delays the Lipids Membrane Degradation},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {3},
      number = {4},
      pages = {326-332},
      doi = {10.11648/j.ijnfs.20140304.24},
      url = {https://doi.org/10.11648/j.ijnfs.20140304.24},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.ijnfs.20140304.24},
      abstract = {Mediterranean sea bass (Dicentrarchus labrax L.) fish were gamma irradiated at doses 0, 0.5, 1, 2 or 3 kGy and stored at 1°C for 21 days in the dark to assess whether the delay of fish alteration by irradiation involved the protection of membrane lipids. Total basic volatile nitrogen (TVB-N) and the trimethylamine (TMA) contents, the pH, and the lipid composition of membrane were determined in the muscle tissue during storage. The TVB-N and TMA contents and the pH of irradiated and non-irradiated samples increased during storage whereas the external quality decreased in correlation with a reduction in the amount of phospholipids (PL). The degree of unsaturation of PL and of free fatty acids (FFA) fractions decreased, whereas, the ratio of sterol to PL increased. The catabolism of PL was delayed by irradiation during storage as compared to the untreated sample and it was always positively correlated with the total viable counts (TVC) of fish muscle which was also reduced by the treatments. We conclude that the delay of alteration of sea bass tissue during storage by irradiation involved probably a protection of membrane lipids from degradation which seemed to be partially reliable to the micro-organisms load of muscle tissue.},
     year = {2014}
    }
    

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    T1  - Gamma Irradiation Prolongs the Sea Bass (Dicentrarchus Labrax L.) Storage and Delays the Lipids Membrane Degradation
    AU  - Foued Chéour
    Y1  - 2014/07/30
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    N1  - https://doi.org/10.11648/j.ijnfs.20140304.24
    DO  - 10.11648/j.ijnfs.20140304.24
    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
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    PB  - Science Publishing Group
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    UR  - https://doi.org/10.11648/j.ijnfs.20140304.24
    AB  - Mediterranean sea bass (Dicentrarchus labrax L.) fish were gamma irradiated at doses 0, 0.5, 1, 2 or 3 kGy and stored at 1°C for 21 days in the dark to assess whether the delay of fish alteration by irradiation involved the protection of membrane lipids. Total basic volatile nitrogen (TVB-N) and the trimethylamine (TMA) contents, the pH, and the lipid composition of membrane were determined in the muscle tissue during storage. The TVB-N and TMA contents and the pH of irradiated and non-irradiated samples increased during storage whereas the external quality decreased in correlation with a reduction in the amount of phospholipids (PL). The degree of unsaturation of PL and of free fatty acids (FFA) fractions decreased, whereas, the ratio of sterol to PL increased. The catabolism of PL was delayed by irradiation during storage as compared to the untreated sample and it was always positively correlated with the total viable counts (TVC) of fish muscle which was also reduced by the treatments. We conclude that the delay of alteration of sea bass tissue during storage by irradiation involved probably a protection of membrane lipids from degradation which seemed to be partially reliable to the micro-organisms load of muscle tissue.
    VL  - 3
    IS  - 4
    ER  - 

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