Effect of Gamma irradiation and frozen storage on microbial quality of Rainbow trout (Oncorhynchus mykiss) fillet

The effect of gamma radiation (1, 3 and 5 kGy) on microbial quality of farmed rainbow trout (Oncorhynchus mykiss) fillets which were stored under frozen conditions (- 20 degrees C) was studied by measuring microbiological changes in 5 months. Gamma irradiation and increasing of frozen storage time had significant effects (P<0.05) on the reduction of microorganism's population. The total count showed that all samples maintained acceptable microbiological quality until the end of the fifth month of frozen storage. The lowest microbial load at the end of the fifth month of frozen storage was related to irradiated samples at 3 kGy (2 Log CFU/g). Yeasts and molds were below the detection levels in both irradiated samples at 1 and 5 kGy until the end of the third month and in irradiated samples at 3 kGy throughout the frozen storage. The population of yeasts and molds increased in irradiated samples at 1 and 5 kGy in the fourth and fifth month of frozen storage. Growth of coliform bacteria and Salmonella wasn't observed in control and irradiated samples due to good hygienic quality of fish breeding, fishing, handling, filleting and packaging and also effect of freezing on elimination and inactivation of mesophilic microorganisms.