The samples of the fillets of peixe-sapo (Lophius gastrophysus) received 3, 5 and 7kGy gamma irradiation. The count of psicotrophic aerobic heterotrophic bacteria was accomplished in different times of store to the temperature of 0°C, together with the sample control the sensory profile of the was analyzed. Also flavor and aroma besides the evaluation of the preference with relationship to color. Among the irradiated samples the on that obtained better quality, as attributes and flavor widths and aroma, it was the sample radiated to the 5kGy. The samples control, 3, and 5kGy didn't differ significantly each other being considered as the most favorite with relationship to the color, suggesting an appearance of larger coolness when compared with 7kGy sample. Dosage of radiation is suggested it gamma of the most efficient 5kGy as in the maintenance of the bacteriological and sensory quality in fillet of cooled peixe-sapo.
ionizing radiation; Lophius gastrophysus; sensory profile
