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Conservation des filets de poisson (Pangasius pangasius) à la température ambiante à l'aide d'irradiation ionisante.

Preservation of fish cutlets (Pangasius pangasius) at ambient temperature by irradiation.

Auteurs : BARI M. L., SABINA Y., KUSUNOKI H., et al.

Type d'article : Article

Résumé

Development of gamma irradiation preservation of ready-to-eat, commercially prepared fish cutlets and improvement of microbiological quality were studied. Cutlets prepared on a laboratory scale according to selected formulation and irradiated at a dose of 5 kGy could extend the shelf life up to 5 weeks at room temperature. In commercially prepared fish cutlets, maximum shelf life extension observed was 14 days for samples treated with 5 kGy of irradiation and stored at ambient temperature on the basis of combined microbiological, chemical, and organoleptic evaluation. The microbiological quality of the commercially prepared fish cutlets revealed unhygienic processing plant conditions where the fish was prepared and unhygienic conditions and temperatures. As a result, chemical and irradiation treatments were not effective in extending the shelf life of the cutlets under the storage conditions used in this study compared with that of the laboratory scale-prepared cutlets.

Détails

  • Titre original : Preservation of fish cutlets (Pangasius pangasius) at ambient temperature by irradiation.
  • Identifiant de la fiche : 2001-0346
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 63 - n. 1
  • Date d'édition : 01/2000
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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