The irradiation is technology capable of food processed supporting at physicochemical, nutritional, microbiological and sensory quality. The fish have to deterioration fast and the use need of storage proper, because yours proteins and lipids quota are the favorable at the microbiological and lipid oxidation development.
Food irradiation offers one solution for quality of the food supply.
Our objective was to increase the commercial shelf life of tilapias combining the ionizing radiation, with refrigeration under the minimally processed. The irradiated samples stayed stable. The psychrotrophic counts during storage showed the efficiency of irradiation technology, because the irradiated fish was in accordance with Brazilian legislation of seafoods while the initial microbiota wasn t reduced in non-irradiated samples. The amino acids in muscle and fatty acids in oil showed stability in the stored tilapias. These study indicated that irradiation can result in expansion of the fresh seafood market, greater use of the resources and stabilization of fish quality.