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Preservation of semi-perishable food and development of convenience food using a combination of irradiation and other physicochemichal treatments.

Author(s) : CHOUDHURY N., SIDDIQUI A. K., CHOWDHURY N. A., YOUSSOUF Q. M., RASHID H., BEGUM A. A., ALAM M. K.

Summary

Studies were carried out on the development and irradiation preservation of semi-dried fish, e.g. on Labeo rohita (Ruhi) and Cirrhiuas mrigala (Mrigel), the extension of shelf-life at ambient temperature, and the improvement in the microbiological quality of sealed, ready to eat, commercially prepared fish-kebabs by a combination of gamma irradiation with spices and an acidulant such as ascorbic acid. In the processing of semi-dried fish, the combination treatment of a salt dip and irradiation at a dose of 4 kilograys extended the shelf-life by more than 3 months. Kebabs prepared in the laboratory and irradiated at a dose of 5 kilograys were found to have a shelf-life of up to 6 months at room temperature.

Details

  • Original title: Preservation of semi-perishable food and development of convenience food using a combination of irradiation and other physicochemichal treatments.
  • Record ID : 1999-2990
  • Languages: English
  • Source: Combination processes for food irradiation.
  • Publication date: 1998
  • Document available for consultation in the library of the IIR headquarters only.

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