RESUMO
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 fillets, 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 shelf life of fish fillets without any unacceptable effects on sensory and chemical characteristics of them