ShareSTUDIES ON THE QUALITY OF RADURIZED AND NONRADURIZED FRESH HAKE (MERLUCCIUS MERLUCCIUS HUBBSI) DURING REFRIGERATED STORAGE.
Author(s) : KAIRIYAMA E.
Type of article: Article
Summary
COMMERCIAL HIGH QUALITY HAKE (MERLUCCIUS MERLUCCIUS HUBBSI), HEADLESS AND TAIL-LESS, SCALED AND EVISCERATED WAS IRRADIATED WITH A DOSE OF 3.3 KILOGRAYS AT 273 K (0 DEG C). CONTROL AND IRRADIATED SAMPLES WERE STORED AT 276 K (3 DEG C) MORE OR LESS 1 K. RESULTS SHOWED THAT THE IRRADIATION TREATMENT WAS EFFECTIVE TO KEEP THE HAKE UNDERHYGIENIC CONDITIONS THROUGHOUT THE STORAGE TIME (38 DAYS). IT ALSO CAUSED A REDUCTION OF ENTEROCOCCI TO VERY LOW LEVELS. IRRADIATED HAKE STAYED WITHIN ACCEPTABLE LEVELS DURING THE TIME PERIOD, IN SPITE OF HAVING BEEN RATED LOWER THAN THECONTROL.
Details
- Original title: STUDIES ON THE QUALITY OF RADURIZED AND NONRADURIZED FRESH HAKE (MERLUCCIUS MERLUCCIUS HUBBSI) DURING REFRIGERATED STORAGE.
- Record ID : 1990-2428
- Languages: English
- Source: Lebensm.-Wiss. Technol. - vol. 23 - n. 1
- Publication date: 1990
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Indexing
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- Date : 1983
- Languages : English
- Source: J. agric. Food Chem. - vol. 11 - n. 1
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- Date : 1988
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- Source: Lebensm.-Wiss. Technol. - vol. 18 - n. 5
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