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Microbiological quality and sensory evaluation of brook charr (Salvelinius fontinalis) meat after irradiation and storage at 1 deg C.

Qualité microbiologique et sensorielle de la chair d'omble de fontaine (Salvelinius fontinalis) irradiée et conservée à 1 deg C.

Author(s) : PARADIS C., ADAMBOUNOU L. T.

Type of article: Article

Summary

Microbiological, colorimetric and sensory analysis were done periodically on vacuum-packaged brook charr meat irradiated at 1 to 3 kilograys, and then stored at 1 deg C for 14 days. The irradiating treatment extended keeping time, but also faded the meat; fading was much greater at 3 kilograys than at 1 kilogray. The irradiated meat firmed up during storage, but tasted was not affected by irradiation.

Details

  • Original title: Qualité microbiologique et sensorielle de la chair d'omble de fontaine (Salvelinius fontinalis) irradiée et conservée à 1 deg C.
  • Record ID : 1997-2261
  • Languages: French
  • Source: Sci. Aliments - vol. 16 - n. 4
  • Publication date: 1996
  • Document available for consultation in the library of the IIR headquarters only.

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