| Peer-Reviewed

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

Received: 9 July 2014     Accepted: 26 July 2014     Published: 30 July 2014
Views:       Downloads:
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.

Published in International Journal of Nutrition and Food Sciences (Volume 3, Issue 4)
DOI 10.11648/j.ijnfs.20140304.24
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), 2014. Published by Science Publishing Group

Keywords

Gamma Irradiation, Phospholipids, Sea Bass, Storage

References
[1] Civera T et al.; Further investigations on total volatile basic nitrogen and trimethylamine in some Mediterranean teleostans during cold storage. Sciences des Aliments, 1995, 15: 179-186.
[2] Venugopal V et al.; Enzymes in fish processing, biosensors and quality control: A review. Food Biotechnology, 1999, 14: 21-77.
[3] Maltar-Strme N et al.; Effect of the gamma radiation on histamine production, lipid peroxidation and antioxidant parameters during storage at two different temperatures in sardine (Sardina pilchardus). Food Control, 2013: 34: 132-137.
[4] Ampola VG and Keller CL; Shelf-Life extension of drawn whole Atlantic cod (Gadus morhua) and cod fillets by treatment with potassium sorbate. Marine Fisheries Review, 1985, 47: 26-29.
[5] Shaw S et al.; Spoilage pattern of Atlantic cod fillets treated with glucose oxydase/gluconic acid. Canadian Institute of Food Science and Technology Journal, 1986, 19: 3-6.
[6] Szulk M et al.; The effect of irradiation on the shelf-life and quality of carp and trout. Archiv Fur Lebens-mittelhygiene, 1990, 41: 7-10.
[7] Pool SE et al.; Low dose irradiation affects microbiological and sensory quality of subtropical seafood. Journal of Food Science, 1994, 59: 85-87.
[8] Paradis C and Adambounou LT; Qualités microbiologique et sensorielle de la chair d’omble de fontaine (Savelinnius fontinalis) irradiée et conservée à 1°C. Sciences des Aliments, 1996, 16: 413-423.
[9] Riebroy S et al.; Effect of irradiation on proprieties and storage stability of Som-fug produced from big eye snapper. Food Chemistry, 2007, 103: 274-286.
[10] Nei D et al.; Effectiveness of gamma irradiation in the inactivation of histamine-producing bacteria. Food Control, 2012, 28: 143-146.
[11] Ôzden Ô et al.; Effect of different doses gamma irradiation and refrigeration on the chemical and sensory properties and microbiological status of aqua cultured sea bass (Dicetrarchus labrax). Radiation Physics and Chemistry, 2007, 76: 1169-1178.
[12] Olley J and Lovern JA; Phospholipids hydrolysis in cod flesh stored at various temperatures. Journal of the Science of Food and Agriculture, 2006, 11: 644-652.
[13] Lackshmanan R et al.; Stability of lipids of Indian mackerel to gamma irradiation. Journal of Food Lipids, 1999, 6: 277-289.
[14] Bonnal C et al.; Postmortem degradation of white skeletal muscle (Sea Bass, Dicentrarchus labrax): Fat diet effects on in situ dystrophin proteolysis during the pre-rigor stage. Marine Biotechnology, 2001, 3: 172-180.
[15] De Koning AJ; Phospholipids of marine origin: a review of research in southern Africa. South Africa Journal of Science, 2003, 99: 521-525.
[16] Karara HA et al.; Effects of lupin oil on carp lipids during chilling. Changes in lipid class composition. European Journal of Lipid Science and Technology, 2006, 86: 473-474.
[17] Chaijan M et al.; Changes of lipids in sardine (Sardinella gibbosa) muscle during iced storage. Food Chemistry, 2006, 99: 83-91.
[18] Watabe S et al.; Acceleration of physicochemical change in carp muscles by washing in either chilled or heated water. Journal of Food Science, 1990, 55: 607-615.
[19] Benjakul S et al.; Physicochemical changes in Pacific whiting muscle proteins during iced storage. Journal of Food Science, 1997, 62: 729-733.
[20] Blight EG and Dyer WJ; A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology, 1959, 37: 911-917.
[21] Metcalfe LD and Schmitz AA; The rapid preparation of fatty acid esters for gas chromatographic analysis. Analytical Chemistry, 1961, 33: 363-364.
[22] Makhlouf J et al.; Effects of low temperature and controlled atmosphere storage on the membrane lipid composition of broccoli flower buds. Scientia Horticulturae, 1990, 42: 9-19.
[23] Couture R et al.; The sterols of strawberry fruit. Phytochemistry, 1989, 28: 1276-1277.
[24] Özogul F et al.; Quality assessment of gutted wil sea bass (Dicentrarchus labrax) stored in ice, cling fil and aluminium foil. European Food Research and Technology, 2005, 220: 292-298.
[25] Snedecor GW and Cochran WG; Statistical methods. 6th ed. Iowa State Univ. Press. 1957.
[26] SAS (Statistical Analysis System); SAS user’s guide: Statistics. SAS Institute, Inc., Cary, N.C., 1982.
[27] Anderson VL and McLean R; Design of experiments. Marcel Decker, N.Y., 1974.
[28] Real A et al.; Effects of ionizing radiation and modified atmosphere packaging on the shelf life of aqua-cultured sea bass (Dicentrarchus labrax). World Journal of Microbiology and Biotechnology, 2008, 23: 2757-2765.
[29] Gökodlu N et al.; Physical, chemical and sensory analysis of freshly harvested sardines (Sardina pilchardus) stored at 4°C. Journal of Aquatic Food Product Technology, 1998, 7: 5-15.
[30] Thibault C and Charbonneau R; Prolongation de la durée d’entreposage de filets de morue de l’atlantique (Gadus morhua) à l’aide de rayonnements ionisants. La flore microbienne. Sciences des Aliments, 1991, 11: 1-16.
[31] Giorgio B et al.; Mise au point d’une méthode de dosage des amines biogènes. Application aux conserves de sardines. Sciences des Aliments, 1993, 13: 737-750.
[32] Al-Kantani HA et al.; Chemical changes after irradiation and post-irradiation storage in tilapia and Spanish mackerel. Journal of Food Science, 1996, 61: 729-733.
[33] Giddings GG; Radiation processing of fishery products. Food Technology, 1984, 38: 94-97.
[34] Mbarki R et al.; Quality changes of the Mediterranean horse mackerel (Trachurus mediterraneus) during chilled storage: the effect of low dose gamma irradiation. Radiation Physics and Chemistry, 2009, 78: 288-292.
[35] Toyomizu H et al.; Effect of release of free fatty acids by enzymatic hydrolysis of phospholipids on lipid oxidation during storage of fish muscle at -5°C. Bulletin of the Japanese Society for the Science of Fish, 1981, 47: 605-610.
Cite This Article
  • APA Style

    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

    Copy | Download

    ACS 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

    Copy | Download

    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

    Copy | Download

  • @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://article.sciencepublishinggroup.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}
    }
    

    Copy | Download

  • TY  - JOUR
    T1  - Gamma Irradiation Prolongs the Sea Bass (Dicentrarchus Labrax L.) Storage and Delays the Lipids Membrane Degradation
    AU  - Foued Chéour
    Y1  - 2014/07/30
    PY  - 2014
    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
    SP  - 326
    EP  - 332
    PB  - Science Publishing Group
    SN  - 2327-2716
    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  - 

    Copy | Download

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

  • Sections