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RADIATION PROCESSING OF FISHERY PRODUCTS.

Author(s) : GIDDINGS G. G.

Type of article: Article

Summary

THE PAPER CONSIDERS THE USE OF IONISING ENERGY IN THE PROCESSING OF FISHERY PRODUCTS. PASTEURIZATION OF SOME FRESH FISH AND SHELLFISH WITH 75-250 KRAD EXTENDS THE REFRIGERATED LIFE PRIOR TO PREPARATION AND CONSUMPTION. SANITIZATION OF FROZEN PRODUCTS WITH HIGHER ENERGY, 0.25 TO 1 MRAD, KILLS NON-SPORING FORMS OF PATHOGENIC BACTERIA SUCH AS SALMONELLAE AND EFFECTS A GENERAL REDUCTION OF MICROBIAL LEVELS. OXYGEN FREE PACKAGED PRODUCTS, PREVIOUSLY HEATED TO 343-353 K (70 TO 80 DEG C), ARE FROZEN TO 233 K (-40 DEG C), WITH A RADIATION DOSE OF 3-4 MRAD WHICH ENSURES A HIGH LEVEL OF SECURITY FROM BOTULINUM. C.R.F.

Details

  • Original title: RADIATION PROCESSING OF FISHERY PRODUCTS.
  • Record ID : 1985-0630
  • Languages: English
  • Source: J. Food Technol. - vol. 38 - n. 4
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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