University of Tehran Press Journal of Veterinary Research 2008-2525 63 2 2008 06 21 EFFECTS OF GAMMAIRRADIATION AND FROZEN STORAGE ON MICROBIAL, CHEMICALAND SENSORY QUALITYOFFISH FILLET EFFECTS OF GAMMAIRRADIATION AND FROZEN STORAGE ON MICROBIAL, CHEMICALAND SENSORY QUALITYOFFISH FILLET 113 115 23935 FA Ali Reza Saffarian Noordahr Rokni Afshin Akhondzadeh Basti Ali Reza Bahonar Hosseinali Ebrahimzadeh Mosavi Negin Nouri Journal Article 1970 01 01 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. 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. https://jvr.ut.ac.ir/article_23935_4b48eb243bdf0e82f474c7cbcd13bc8b.pdf