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.
J Microbiol Biotechnol. 2022 Jun 28;32(6):808-815. doi: 10.4014/jmb.2112.12037. Epub 2022 May 13.
In this study, gamma-irradiated mackerel () 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 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.
在这项研究中，将经过伽马射线辐照的鲐鱼肉在冰箱中储存 20 天，以研究与鱼腥味有关的理化变化。还评估了伽马射线辐照对从鲐鱼粗制尿酶中提取的酶活性的抑制作用。
经过伽马射线辐照后，在储存的第 20 天，导致鱼腥味的主要成分三甲胺（TMA）和挥发性盐基氮（VBN）的含量显著降低，这表明在储存过程中保持了新鲜度。与未经辐照的组相比，在储存的第 20 天，3、7、10 和 20 kGy 伽马辐照组的氨氮含量分别显著降低了 6.5%、15.2%、17.4%和 23.9%。此外，尿酶活性呈伽马射线辐照强度依赖性降低。
在辐照鲐鱼肉的储存过程中测量了挥发性有机化合物（VOCs）。由于鱼类腐败而导致异味的乙醇、2-丁酮、3-甲基丁醛和反-2-戊烯醛等挥发性化合物的含量在储存的第 20 天显著降低。
因此，伽马射线辐照可以被认为是在鱼类储存过程中抑制尿酶活性和减少鱼腥味的有用方法。
