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

Foued Chéour

doi:doi:10.11648/j.ijnfs.20140304.24

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

Foued Chéour

Published in International Journal of Nutrition and Food Sciences (Volume 3, Issue 4)

Received: 9 July 2014 Accepted: 26 July 2014 Published: 30 July 2014

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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

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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

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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

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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

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@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}
}

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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  -

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Author Information

Foued Chéour

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

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Plain Text BibTeX RIS

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

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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

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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

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@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}
}

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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  -

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