Effects of gamma rays, edible basil seed gum and marjoram extract on the chemical properties of Ship sturgeon, Acipenser nudiventris fillets

Gamma irradiation is one of the most suitable methods for enhancing shelf-life of fish and fishery products. In this study, the effect of gamma irradiation (0, 3 and 4 kGy) in combination with edible coating by basil gum (2%) and marjoram (2 and 4%) extracts on the chemical properties of Ship sturgeon, Acipenser nudiventris fillets were examined under refrigerated storage (25 days). Radiation affected all examined indices. The results exhibited that the pH and TVB-N values in irradiated samples were lower than in the non-irradiated fish (p<0.05(. The lowest and highest values of pH and TVB-N were found in control samples and treatments coated with 2% basil gum, 4% extract and 4 KGy gamma ray, respectively. The treatment contained 2% basil gum had a lower content of TBARS values (p<0.05).Among all treatments, the lowest change in WHC was recorded in the samples which were coated with basil gum 2% and marjoram extract4% and irradiated with 3 kGy. According to the obtained results, using gamma radiation in combination with basil gum and marjoram extract can increase the shelf-life of Ship sturgeon fillets.