Journal of the Fisheries Research Board of Canada · 1973 · 12 citations · 0 references
AgricultureFisheriesFood ScienceAquacultureFood PackagingFood PreservationIrradiation PreservationRefrigerationSeafood PreservationShelf-life AnalysisShelf-life ExtensionStorage Effects On QualityChilled StorageFish Freshness AssessmentIonizing IrradiationOrganoleptic ProfileQuality Deterioration During StorageRefrigerated Storage SpoilageSeafood Cold StorageSeafood Shelf Life Evaluation
A dose of 150 krad was optimum for extending refrigerated (0–2 C) shelf-life of fresh Indian mackerel (Rastrelliger kanagurta). This dose extended the shelf-life to 25–30 days from 10–12 days without inducing undesirable changes in the organoleptic qualities. Vacuum-packaging affected the appearance of the irradiated product by drawing out muscle fluids during storage. Samples irradiated aerobically did not become rancid and were acceptable to a taste panel. Storage of fish in ice beyond 5 days before irradiation reduced its post-irradiation shelf-life.