Prolonging shelf-life of cap by combined ionising radiation and refrigeration

Experiments were performed using ionisating radiation in order to prolong the shelf-life of two groups of refrigerated fish (Cyprinus carpio). After irradiation fish were kept at 0-2 degrees C. Non-irradiated fish reached the nonacceptability point in 16 days and irradiated fish reached that point i...

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Bibliographic Details
Published inJournal of the science of food and agriculture Vol. 72; no. 3; pp. 353 - 358
Main Authors Icekson, I, Pasteur, R, Drabkin, V, Lapidot, M, Eizenberg, E, Klinger, I, Gelman, A
Format Journal Article
LanguageEnglish
Published 1996
Subjects
carp
cooking
duration
fish
food irradiation
food quality
fresh products
ionizing radiation
odors
organolepsis
refrigeration
sensory evaluation
shelf life
storage
storage quality
tastes
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Summary:Experiments were performed using ionisating radiation in order to prolong the shelf-life of two groups of refrigerated fish (Cyprinus carpio). After irradiation fish were kept at 0-2 degrees C. Non-irradiated fish reached the nonacceptability point in 16 days and irradiated fish reached that point in 31 days. No difference was found between shelf-life of whole or eviscerated fish. If fish were immediately cooled to 0 degrees C after death, their shelf-life was prolonged considerably. From this study it is clear that chemical tests of freshness such as TVB-N and K value determination are not appropriate for the study of irradiated fish. Organoleptic estimations and a new determination using an odour concentration meter seem to fit best the objective determination of freshness.
ISSN:0022-5142
1097-0010