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Preservation of fish cutlets (Pangasius pangasius) at ambient temperature by irradiation.

Author(s) : BARI M. L., SABINA Y., KUSUNOKI H., et al.

Type of article: Article

Summary

Development of gamma irradiation preservation of ready-to-eat, commercially prepared fish cutlets and improvement of microbiological quality were studied. Cutlets prepared on a laboratory scale according to selected formulation and irradiated at a dose of 5 kGy could extend the shelf life up to 5 weeks at room temperature. In commercially prepared fish cutlets, maximum shelf life extension observed was 14 days for samples treated with 5 kGy of irradiation and stored at ambient temperature on the basis of combined microbiological, chemical, and organoleptic evaluation. The microbiological quality of the commercially prepared fish cutlets revealed unhygienic processing plant conditions where the fish was prepared and unhygienic conditions and temperatures. As a result, chemical and irradiation treatments were not effective in extending the shelf life of the cutlets under the storage conditions used in this study compared with that of the laboratory scale-prepared cutlets.

Details

  • Original title: Preservation of fish cutlets (Pangasius pangasius) at ambient temperature by irradiation.
  • Record ID : 2001-0346
  • Languages: English
  • Source: Journal of Food Protection - vol. 63 - n. 1
  • Publication date: 2000/01
  • Document available for consultation in the library of the IIR headquarters only.

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