Effect of Gamma Irradiation on Histamine Content of Yellowfin Tuna (Thunnus albacares) Fish Muscle

Simple item page
dc.contributor.authorSurendra, I.H.W.
dc.contributor.authorEdirisinghe, E.M.R.K.B.
dc.contributor.authorRathnayake, R.M.N.P.
dc.date.accessioned2019-08-01T06:41:33Z
dc.date.available2019-08-01T06:41:33Z
dc.date.issued2018
dc.description.abstractFood irradiation is a process that has proven to be successful, due to its high effectiveness in inactivating pathogens without deteriorating product quality. Histamine is a causative agent for scombroid foodborne poisoning which effects on the quality of fish products. Therefore present study was conducted to evaluate the effect of gamma irradiation on histamine content in Yellowfin tuna fish fillets. Fish flesh was treated by Co-60 source at doses of 1, 3, 5, 7 and 10 kGy. Initial determinations were made just after irradiation and second determinations were made after storing control and irradiated samples for 24 hours at room temperature (30 °C). The concentration of histamine was detected by using High Performance Liquid Chromatography (HPLC) method. Total bacterial count (TPC) was performed according to the ISO 4833:2003 standard. The highest increment was detected in control sample after 24 hours of storage period and rate of increment of histamine is 9.97%. After 24 hours of storage, irradiated samples showed 2.40, 2.00, 3.00, 8.69 and 7.31% of increment in histamine at 1, 3, 5, 7 and 10 kGy irradiations respectively. However, no any significant difference found between any treatments. As revealed by results of TPC, highest amounts were found in control samples (3.03 x 105 cfu/g initially and 1.44 x 108 cfu/g after 24 hours storage period). In spite of increment in bacterial count in 1 kGy irradiated sample (7.4 x 105 cfu/g), all other samples were not exceeded the maximum level of acceptance in bacterial count (5 x 105 cfu/g) either after 24 hours of storage. The TPC results showed significant reduction after irradiation and within the storage time respect to the control. The results revealed that the low dose (3 kGy) irradiation can implement for the better safety of Yellowfin tuna fish fillets according to the changes in the histamine content and bacterial count.en_US
dc.identifier.isbn9789550481194
dc.identifier.urihttp://erepo.lib.uwu.ac.lk/bitstream/handle/123456789/1611/289-2018-Effect%20of%20Gamma%20Irradiation%20on%20Histamine%20Content%20of%20Yellowfin%20Tuna%20.pdf?sequence=1&isAllowed=y
dc.language.isoenen_US
dc.publisherUva Wellassa University of Sri Lankaen_US
dc.subjectFood Scienceen_US
dc.subjectFood Technologyen_US
dc.titleEffect of Gamma Irradiation on Histamine Content of Yellowfin Tuna (Thunnus albacares) Fish Muscleen_US
dc.title.alternativeInternational Research Conference 2018en_US
dc.typeOtheren_US
Files
Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
289-2018-Effect of Gamma Irradiation on Histamine Content of Yellowfin Tuna .pdf
Size:
10.62 KB
Format:
Adobe Portable Document Format
Description:
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
International Research Symposium of UWU-2018