Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Effects of Gamma Irradiation on Inhibition of Urease Activity and Fishy Smell in Mackerel (Scomber japonicus) during Refrigerated Storage

  • Jeong, So-Mi (Institute of Fisheries Sciences, Pukyong National University) ;
  • Kim, Han-Ho (Department of Food Science & Technology and Institute of Food Science, Pukyong National University) ;
  • Ryu, Si-Hyeong (Department of Food Science & Technology and Institute of Food Science, Pukyong National University) ;
  • Kang, Woo-Sin (Department of Food Science & Technology and Institute of Food Science, Pukyong National University) ;
  • Lee, Ji-Eun (Department of Food Science & Technology and Institute of Food Science, Pukyong National University) ;
  • Kim, Su-Ryong (Department of Food Science & Technology and Institute of Food Science, Pukyong National University) ;
  • Lee, Ga-Hye (Institute of Fisheries Sciences, Pukyong National University) ;
  • Xu, Xiaotong (Department of Food Science & Technology and Institute of Food Science, Pukyong National University) ;
  • Byun, Eui-baek (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Ahn, Dong-Hyun (Department of Food Science & Technology and Institute of Food Science, Pukyong National University)
  • Received : 2021.12.20
  • Accepted : 2022.05.09
  • Published : 2022.06.28
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Abstract

In this study, gamma-irradiated mackerel (Scomber japonicus) 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 Vibrio parahaemolyticus 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.

Keywords

Acknowledgement

This research was supported by the Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Education (2016R1D1A1B04935025) and the Nuclear R&D Program of the Ministry of Science and ICT.

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