%0 Journal Article %T تاثیر پرتودهی با اشعه گاما و نگهداری در انجماد بر روی خواص حسی، شیمیایی و باکتریایی گوشت ماهی %J مجله تحقیقات دامپزشکی (Journal of Veterinary Research) %I دانشگاه تهران %Z 2008-2525 %A صفاریان, علیرضا %A رکنی, نوردهر %A آخوند زاده بستی, افشین %A باهنر, علیرضا %A ابراهیم زاده موسوی, حسینعلی %A نوری, نگین %D 2008 %\ 06/21/2008 %V 63 %N 2 %P 113-115 %! تاثیر پرتودهی با اشعه گاما و نگهداری در انجماد بر روی خواص حسی، شیمیایی و باکتریایی گوشت ماهی %K اشعه گاما %K انجماد گوشت ماهی %K پرتو دهی %K مدت زمان نگهداری %R %X In this study the effects of gamma irradiation and frozen storage on sensory, chemical and microbial quality of fish fillets was investigated. Hypophtalmyctis molitrix were equally divided to 12 fillests, then these 12 fillets were equally arranged in 4 groups (1-4). One group considered as control with no treatment and the other 3 groups was treated by 0.75, 3 and 5 KGy of gamma irradiation, respectively. All of the groups were kept in -18?c for 3 month. All of the samples were examined for microbial, chemical and sensory examinations at day zero and 3 months later. The data were analysed by ANOVA (Kruskal-Wallis) using SPSS 10. The results showed treatment with 0.75 KGy of gamma irradiation plus frozen storage in extension of shelflife of fish fillets without any unacceptable effects on sensory and chemical characteristics of them. %U https://jvr.ut.ac.ir/article_23935_4b48eb243bdf0e82f474c7cbcd13bc8b.pdf