RESUMO
PURPOSE: To evaluate the effect of low-dose gamma irradiation (5 kGy) on the nutritional and microbial qualities of sun dried fin fish, Sharpfin barracuda (Sphyraena acutipinnis). MATERIALS AND METHODS: Salted and sun-dried S. acutipinnis with 25.8% moisture content were exposed to total body irradiation with a dose of 5 kGy. Control groups were non-irradiated and both the control and irradiated samples were stored under ambient temperature. One week after irradiation, the control and irradiated samples were analyzed for nutritional, microbial and organoleptic properties. The data were statistically analyzed. RESULTS: The proximate composition and quality parameters like free fatty acid (FFA), Trimethyl amine nitrogen (TMA-N) and total volatile base nitrogen (TVB-N) were significantly different (p < 0.05). The organoleptic qualities of the irradiated fish products were good. Total bacterial count was reduced, whereas Salmonella, Vibrio and fungi were totally eliminated after irradiation. CONCLUSIONS: The irradiation helps to improve the quality and safety of sun-dried fishes. The process would not only reduce the risk resulting from pathogens but also would destroy many of the spoilage agents like bacteria, insects, parasites, moulds and yeasts which are known to be the main cause of food losses in developing countries.