Gamma Irradiation Coupled Packaging for Improved Nutritional and Storage Stability of Dried Indigenous Fish
Premila L Bordoloi
*
Department of Food Science and Nutrition, College of Community Science, Assam Agricultural University-Jorhat, Assam, India.
Mamoni Das
Department of Food Science and Nutrition, College of Community Science, Assam Agricultural University-Jorhat, Assam, India.
Jyotismita Konwar
Department of Food Science and Nutrition, College of Community Science, Assam Agricultural University-Jorhat, Assam, India.
Anandita Lahkar
Food Science and Technology Programme, Assam Agricultural University, Jorhat-13, Assam, India.
Debojit Sarma
Department of Plant Breeding and Genetics, (BARC-AAU MoU), Assam Agricultural University, Jorhat-785013, Assam, India.
Mansi Tiwari
Department of Community Science, Lakhimpur Girls’ College, Khelmati, North Lakhimpur, Assam 787031, India.
*Author to whom correspondence should be addressed.
Abstract
This study evaluates the nutritional quality and storage stability of selected dried and gamma-irradiated small indigenous fish species- Amblypharyngodonmola (Moa), Penaeus indicus (Prawn), and Monopteruscuchia (freshwater eel) which are known for their high nutritional value and potential in addressing malnutrition. The primary objective was to optimize gamma radiation treatment (1, 2, and 3 kGy) for fresh, semi-dried, and dried fish to improve microbial safety, shelf life, and consumer acceptability without compromising nutritional integrity. The study was conducted in the Department of Food Science and Nutrition, College of Community Science, Assam Agricultural University, Jorhat and Bhabha Atomic Research Centre, Mumbai for 1 year. Fish samples were subjected to standard pre-processing, dehydration (cabinet and freeze drying), and gamma irradiation at Bhabha Atomic Research Centre, Mumbai. Proximate analysis revealed increased nutrient concentration post-drying, especially in protein content (up to 75.98 ± 0.09g/100 g in P. indicus). Rehydration ratio ranged from 6.32 ± 0.02 to 7.02 ± 0.06 across species. Packaging studies using high-density polyethylene (HDPE) and low-density polyethylene (LDPE) showed HDPE to be superior in maintaining microbial quality, with significantly lower total plate counts over 60 days.
Conclusion: The findings demonstrate that gamma irradiation combined with appropriate packaging is an effective, non-thermal preservation method for enhancing the shelf stability and nutritional retention of dried fish products, offering a sustainable approach to food security and public health nutrition.
Keywords: Small indigenous fishes, irradiation, nutritional analysis, non thermal processing