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Prolonging shelf-life of carp by combined ionising radiation and refrigeration.

Author(s) : ICEKSON I., PASTEUR R., DRABKIN V., LAPIDOT M., EIZENBERG E., KLINGER I.

Type of article: Article

Summary

Study on whole and eviscerated fish, with or without post mortem cooling at 0 deg C and with or without 1.5 kilograys of irradiation, after which they were then stored at 2 deg C for 0 to 36 days. Study of changes in sensorial properties (appearance, colour, firmness of raw meat, odour and texture of cooked meat), in total volatile-nitrogen content, in freshness index and in carp meat texture. Non-irradiated fish was found to be unacceptable after 16 days of storage, while irradiated fish was acceptable until 31 days. There was no difference in shelf life between whole and eviscerated fish. Immediate cooling lengthened later shelf life.

Details

  • Original title: Prolonging shelf-life of carp by combined ionising radiation and refrigeration.
  • Record ID : 1998-0331
  • Languages: English
  • Source: J. Sci. Food Agric. - vol. 72 - n. 3
  • Publication date: 1996

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