| Title: | Effects of Gamma Irradiation on Inhibition of Urease Activity and Fishy Smell in Mackerel (Scomber japonicus) during Refrigerated Storage |
| Author(s): | Jeong SM; Kim HH; Ryu SH; Kang WS; Lee JE; Kim SR; Lee GH; Xu X; Byun EB; Ahn DH; |
| Address: | "Institute of Fisheries Sciences, Pukyong National University, Busan 46041, Republic of Korea. Department of Food Science & Technology and Institute of Food Science, Pukyong National University, Busan 48513, Republic of Korea. Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongup 34057, Republic of Korea" |
| ISSN/ISBN: | 1738-8872 (Electronic) 1017-7825 (Print) 1017-7825 (Linking) |
| Abstract: | "In this study, gamma-irradiated mackerel (Scomber japonicus) meat was stored in a refrigerator for 20 days to examine the physicochemical changes related to fishy smell. The effect of gamma irradiation on the inhibition of the activity of crude urease extracted from Vibrio parahaemolyticus was also evaluated. Increased levels of trimethylamine (TMA) and volatile basic nitrogen (VBN) content, which are the main components causing fishy smell, were significantly reduced by day 20 of storage after gamma irradiation, indicating that freshness was maintained during storage. The ammonia nitrogen contents of 3, 7, 10, and 20 kGy gamma-irradiated groups were significantly decreased by 6.5, 15.2, 17.4, and 23.9%, respectively, compared to non-irradiated groups on day 20 of storage. In addition, urease activity decreased in a gamma irradiation intensity-dependent manner. Volatile organic compounds (VOCs) were measured during the storage of gamma-irradiated mackerel meat. The contents of ethanol, 2-butanone, 3-methylbutanal, and trans-2-pentenal, which are known to cause off-flavors due to spoilage of fish, were significantly reduced by day 20 of storage. Therefore, gamma irradiation can be considered useful for inhibiting urease activity and reducing fishy smell during fish storage" |
| Keywords: | Animals Fishes Nitrogen *Perciformes Seafood/analysis *Smell Urease Gamma irradiation Scomber japonicas Vibrio parahaemolyticus fishy smell; |
| Notes: | "MedlineJeong, So-Mi Kim, Han-Ho Ryu, Si-Hyeong Kang, Woo-Sin Lee, Ji-Eun Kim, Su-Ryong Lee, Ga-Hye Xu, Xiaotong Byun, Eui-Baek Ahn, Dong-Hyun eng Korea (South) 2022/06/01 J Microbiol Biotechnol. 2022 Jun 28; 32(6):808-815. doi: 10.4014/jmb.2112.12037. Epub 2022 May 13" |
