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EFFECT OF HIGH DOSES OF HIGH AND LOW INTENSITY UV IRRADIATION ON SURFACE MICROBIOLOGICAL COUNTS AND STORAGE LIFE OF FISH.

Author(s) : HUANG Y. W., TOLEDO R.

Type of article: Article

Summary

ULTRAVIOLET IRRADIATION AT 254 NM AND DOSES OF 300MJ/CM2 OR OF 4,800 MJ/CM2 REDUCED SURFACE MICROBIAL COUNT ON MACKEREL BY TWO TO THREE LOG CYCLES. UV TREATED MACKEREL WRAPPED IN POLYETHYLENE AND PACKED IN 272 K (-1 DEG C) ICE HAD AT LEAST A 7 DAY LONGER SHELF LIFE THAN CONVENTIONAL ICE PACKED UNTREATED CONTROLS. SPRAY WITH WATER CONTAINING 10 PPM CHLORINE BY ITSELF OR IN COMBINATION WITH UV IRRADIATION WAS NECESSARY TO REDUCE SURFACE COUNTS ON ROUGH SURFACED FISH TO THE SAME EXTENT AS THAT ON SMOOTH SURFACED FISH. WHEN UV IRRADIATED AND PACKED IN 273 K (0 DEG C) ICE, SURFACE MICROBIAL COUNTS ON VACUUM PACKAGED MACKEREL LAGGED BY 4 DAYS THOSE ON MACKEREL WRAPPED IN POLYETHYLENE.

Details

  • Original title: EFFECT OF HIGH DOSES OF HIGH AND LOW INTENSITY UV IRRADIATION ON SURFACE MICROBIOLOGICAL COUNTS AND STORAGE LIFE OF FISH.
  • Record ID : 1983-1408
  • Languages: English
  • Publication date: 1982
  • Source: Source: J. Food Sci.
    vol. 47; n. 5; 1982.09-10; 1667-1669; 1731; 6 tabl.; 14 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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