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STABILITY OF RADURIZED INDIAN MACKEREL (RASTRELLIGER KANAGURTA) AS A FUNCTION OF TEMPERATURE.

Author(s) : VENUGOPAL V.

Type of article: Article

Summary

THE INFLUENCE OF 1.5 KILOGRAY OF GAMMA IRRADIATION ON THE STABILITY OF INDIAN MACKEREL (RASTRELLIGER KANAGURTA) STORED AT TEMPERATURES OF 273, 278, 283 AND 288 K (0, 5, 10 AND 15 DEG C) WAS EXAMINED. IT WAS FOUND THAT THE RADIATION TREATMENT SUPPRESSED THE RATE OF SPOILAGE OF FISH STORED AT THE ABOVE TEMPERATURES. HOWEVER, THE RELATIVE SPOILAGE RATES OF BOTH UNIRRADIATED AND IRRADIATED MACKEREL WERE SIMILAR AS A FUNCTION OF STORAGE TEMPERATURE.

Details

  • Original title: STABILITY OF RADURIZED INDIAN MACKEREL (RASTRELLIGER KANAGURTA) AS A FUNCTION OF TEMPERATURE.
  • Record ID : 1983-0180
  • Languages: English
  • Source: Journal of Food Protection - vol. 45 - n. 4
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

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