The objective of this study was to enhance the shelf life of processed fish, combining ionizing radiation and refrigeration with minimal processing. The physical, chemical, nutritional and microbiological characteristics of the species Tilapia nilotica (Oreochromis niloticus) were studied in eviscerated samples and in commercial cuts. The fish were separated into samples irradiated with 0, 1.0, 2.2 and 5 kGy. They were stored at temperatures ranging from 0.5°C to −2°C for 20 and 30 days. During storage, the level of moisture in the non-irradiated samples decreased and the levels of protein and lipid increased while the irradiated samples remained stable. The levels of TVB-N and NPN increased in the non-irradiated samples but tended to remain stable in the irradiated fish samples. The irradiated samples had a microbiological content below the levels established by the Brazilian seafood legislation, whereas the non-irradiated samples had a higher microbiological content and were not in conformity with the officially permitted levels. The levels of amino acids in muscles and fatty acids in oil remained stable in the irradiated fish stored samples but decreased in the non-irradiated ones. Lipid-oxidation, measured by the TBARS test, showed a tendency to increase when the dose of irradiation increased.
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Cozzo-Siqueira et al. (2003) studied this question.
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