Prolonging Shelf-Life of Carp by Combined Ionising Radiation and Refrigeration

Abstract

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°C. Non-irradiated fish reached the non-acceptability 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°C after death, their shelf-life was prolonged considerably. From this study it is clear that chemical tests of freshness such as TVB-N andKvalue 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.