Hugo O. Quaranta

Irradiation delayed oxidative rancidity in tuna loins

Abstract TBA numbers of irradiated and control tuna samples reached a maximum after 25 and 10 days of cold storage, respectively. A decline occurred thereafter for both samples. These changes may be correlated with sensory acceptability scores.

Chemical methods for measuring changes in freeze stored fish: A review

Abstract Chemical methods and procedures for measurement of changes in freeze-stored fish are reviewed. A variety of lipid extraction methods, protein and amino acids assay procedures, trimethylamine production and enzymatic activity evaluation are discussed. With chemical methods only it would be impossible to determine whether a sample had changed or not. Parallel chemical and sensory methods are suggested for quality evaluation.

Comparison of TBA number of irradiated fish with sensory quality

Abstract A steam distillation method for the determination of the TBA number in control and irradiated hake and tuna is presented. Chemical values are compared with sensoric evaluation results for the 30-day cold storage period. Close correlation has been observed between the organoleptic scores and the oxidative rancidity in tuna loins and hake fillets, whether control or irradiated.

Radiation preservation of strawberry fruit: A review

Mise au point bibliographique concernant les aspects technologiques, chimiques, biochimiques, microbiologiques, organoleptiques et nutritionnels de la conservation des fraises par irradiation gamma

Calculated and measured dose in a 60Co irradiation unit

Abstract Dose distribution in a 60Co irradiation unit has been calculated. Some aspects of the radiation field within the irradiation chamber for which there is no information available were considered. The dose rate was measured by means of Fricke and Ferrous-Cupric dosimetry. Isodose curves distribution and results of comparison between dose measurement and calculation are presented.

Essential elements in fresh and irradiated strawberries and strawberry marmalade.

Abstract The content of 16 essential elements was determined in fresh strawberry fruit, irradiated strawberries and strawberry marmalade. The elemental composition of fresh strawberries was compared with that of irradiated berries and strawberry marmalade. There were significantly higher amounts of sodium, chloride, calcium, iron, cobalt, nickel, copper, zinc and tin in the marmalade than in the fresh and irradiated fruit. Significantly lower amounts of potassium were observed in the strawberry marmalade than in fresh and irradiated berries. No significant differences in magnesium, silicon, phosphorus, manganese and molybdenum were found between control and irradiated fruits and marmalade. No significant differences were observed between the elemental composition of control and irradiated strawberry fruit.

Theoretical evaluation of dose rate for a cobalt-60 source in a pool irradiator

Abstract An underwater dose rate evaluation method for 60 Co linear sources is presented. It will permit better design of pool irradiation facilities. An additional simplification for γ-irradiation in air is also presented in this paper.

Use of the random sum peak in the determination of the resolving time of NaI(TI) scintillation detectors

Abstract Photopeak and random sum peak due to monoenergetic γ-rays from 203 Hg, 54 Mn, 51 Cr and 137 Cs can be used to determine the resolving time of resolving time of NaI(TI) scintillation detectors. The method, which proved to be simple and reliable, is described.

Total volatile acids content as a quality index of irradiated hake (Merluccius merluccius hubbsii) fillets

Abstract Irradiation of hake (Merluccius merluccius hubbsii) fillets with 500 krad (5 k Gy) of Co60 gamma rays caused a delay in the formation of volatile acids during storage under refrigeration at 4–5°C. Loss in organoleptic acceptability could be correlated with the increase in volatile acids both in the unirradiated and irradiated fish stored at 4–5°C, suggesting that the volatile acids number (VAN) can be a useful tool for the quality evaluation of hake fillets.