The effects of gamma-irradiation on the nucleotide degradation compounds in sea bass (Dicentrarchus labrax) stored in ice

ÖZOĞUL F., Ozden O., ÖZOĞUL Y., Erkan N.

FOOD CHEMISTRY, vol.122, no.3, pp.789-794, 2010 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 122 Issue: 3
  • Publication Date: 2010
  • Doi Number: 10.1016/j.foodchem.2010.03.054
  • Journal Name: FOOD CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.789-794
  • Istanbul University Affiliated: Yes

Abstract

The effects of two irradiation doses (2.5 and 5 kGy) on nucleotide breakdown compounds in sea bass stored in ice were investigated. Nucleotide degradation was slower in sea bass irradiated at 2.5 and 5 kGy than untreated samples. Irradiated samples had lower hypoxanthine and inosine content than the control group. Significant differences (p < 0.05) in K and related values were found between control groups and irradiated samples (2.5 and 5 kGy). H and G values showed a good correlation with storage time (r(2) >= 0.98) while linear regressions of K and Ki ranged from 0.95 and 0.93 to 0.98 and 0.97, respectively. A dose of 5 kGy seemed to be more effective than that of 2.5 kGy to reduce nucleotide breakdown in sea bass. The best linear correlation was obtained from G and H values: thus, they might be used as freshness indicators for non-irradiated and irradiated sea bass. (C) 2010 Elsevier Ltd. All rights reserved.