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Influence of processing on the extension of shelf-life of Nagli-fish (Sillago sihama) by gamma radiation.

Author(s) : AHMED I. O., ALUR M. D., KAMAT A. S., BANDEKAR J. R., THOMAS P.

Type of article: Article

Summary

Studies were carried out to evaluate the microbiological profile, shelf-life and quality of Nagli fish (Sillago sihama) subjected to gamma irradiation. Non-irradiated samples were subjected to gamma irradiation. Non-irradiated samples were unacceptable organoleptically after 7-8 days of storage at 1-2 deg C while irradiated samples (2 and 3 kilograys) were acceptable up to 19 days. Dressing prior to irradiation had no additional advantage to shelf life over whole fish. Bacteriological studies were also performed. Results are given.

Details

  • Original title: Influence of processing on the extension of shelf-life of Nagli-fish (Sillago sihama) by gamma radiation.
  • Record ID : 1999-1025
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 32 - n. 4
  • Publication date: 1997/08
  • Document available for consultation in the library of the IIR headquarters only.

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