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¹ Seafood processing, Department of Fisheries, Faculty of Fisheries & University of Agricultural Sciences and Natural Resources. Gorgan, Iran
² Proffsor, Seafood processing, Dept. of Fisheries, Faculty of Fisheries &, University of Agricultural Sciences and Natural Resources. Gorgan, Iran
³ Assistant Prof, Polymer engineering, Iran Polymer and Petrochemical Institute (IPPI), P.O. Box: ,mm14965/115, Tehran, Iran
⁴ Associate Prof, Seafood processing, Dept. of Fisheries, Faculty of Fisheries &, University of Agricultural Sciences and Natural Resources. Gorgan, Iran
⁵ Assistant Prof, Seafood processing, Dept. of Fisheries, Faculty of Fisheries &, University of Agricultural Sciences and Natural Resources. Gorgan, Iran DOI : 10.4194/1303-2712-v18_12_07 Viewed : 4484 - Downloaded : 3494 Gamma irradiation is used to assure effects on decay prevention by sterilizing the microorganisms and elaborating the safety without arbitrating the nutritional properties and sensory quality of the food. In this research, the effect of Tio₂ nanocomposite (1% concentration), gamma irradiation (3 and 5 kGy), and their combination on the shelf life of filleted `Oncorhynchus mykiss` during cold storage (+4°C) were examined periodically every 4 days (during 20 days). For this purpose, fillet samples were packaged by Tio2 nanocomposites and then they were irradiated at room temperature and they were preserved. Microbial, chemical and sensory effects were considered during storage to control, pack and irradiate treatment. The result indicated that TiO2 nanocomposite and irradiation at 3 kGy would enable longer retention of the chemical, microbial, and sensory characteristics and extend the shelf life of fish fillets during the cold storage. Keywords : Nanopackaging, tio2 nanoparticles, gamma ray, preservation, fish fillet