Effect of gamma radiation and microwave cooking on aeromonas hydrophila in bolti fish fillet

الملخص EN

The objective of this study is to determine the bactericidal effect of gamma and microwave radiation on Aeromonas hydrophila inoculated in fish fillets.

The study revealed that treatment of fish fillets with a dose of 1 kGy gamma radiation reduced the population of A.hydrophila by 104 cfu/g, while the dose of 2 and 3 kGy completely eliminated the microorganism.

Treatment of fish fillets with microwave cooking for 1 and 2 minutes completely eliminated the microorganism.

The physical examination of fish after gamma radiation treatment revealed that the used doses had no significant changes on fish fillets.

The changes in protein profile (amino acids %) depended on radiation dose and period of cooking in microwave alongside controls while the total protein content was not affected.