MICROBIOLOGICAL QUALITY AND SENSORY EVALU ATION OF BROOK CHARR (SALVELINIUS-FONTINALIS) MEAT AFTER IRRADIATION AND STORAGE AT -DEGREES-C(1)

The effect of irradiation on brook charr (Salvelinius fontinalis) shel f life was investigated, Microbiology (total plate count), color (Hunt er scale L, a, b) and sensory analysis (color, flavor, texture) were e valuated on brook charr flesh irradiated at 1 and 3 kGy, vacuum packag ed and stored at 1 degrees C during 14 days. Microbiological quality o f brook charr stored at 1 degrees C was extended by irradiation treatm ent, Total plate count was decreased by irradiation treatment and the effect was more accentuated at 3 kGy than 1 kGy. However, color of fle sh was affected negatively by irradiation and the effect was more impo rtant for the 3 kGy than for the 1 kGy treatment. Sensory evaluation c onfirmed the discoloration effect of irradiation on brook charr flesh and revealed that texture tends to be firmer at the end of storage in irradiated samples. However, flavor of flesh was not affected by irrad iation.