Preservation and valorization of Argentine marine fishery resources using ionizing radiation

The Argentine fish resource is highly biodiverse, with annual catches of about 800,000 tons. However, most products are exported at a low processing level, mainly as commodities. Valorizing these resources is essential to enhance sector profitability and support sustainability. Ionizing radiation can preserve these nutritious yet highly perishable products and add value through the development of new fish-based foods. It also contributes to reducing food losses, aligning with the SDGs. The objective was to evaluate the use of gamma radiation in three local products: fresh squid (Illex argentinus) rings, fresh stripped weakfish (Cynoscion guatucupa) fillets and marinated anchovy (Engraulis anchoita) fillets. Ionizing radiation reduced microbial counts and retarded deteriorative reactions in all products. The refrigerated shelf-life of squid rings increased from 3 to 27 days with 4 kGy. A 4.0 kGy dose also extended weakfish shelf-life by 16 days at 4 °C. Both fresh products maintained high sensory acceptability at all applied doses. In the case of squid rings, no significant changes were observed even at 8 kGy. Gamma-irradiated anchovy marinades remained stable for 20 months at 4 °C, whereas the traditional product shelf-life is 6 months. Sensory acceptability was maintained up to 4.0 kGy. These results indicate the potential for developing a shelf-stable ready-to-eat product. In Argentina, the 2017 authorization of fish irradiation increased the potential for its application in the fishery sector. Ionizing radiation use could expand commercial opportunities, facilitate access to new markets, and increase export value. It may also help diversify the domestic supply of fishery products, contributing to efforts to raise local fish consumption, which remains below the global average. Fil: Perez Cenci, Marianina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina Fil: Cova, Maria Constanza. Comisión Nacional de Energía Atómica. Centro Atómico Ezeiza; Argentina