Storage Properties of Gamma-Irradiated Semi-dried Fish Varieties
Storage Properties of Gamma-Irradiated Semi-dried Fish Varieties
Date
1993
Authors
Vinh, P .Q
Alur, M.D
Nair, P.M
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India) Cochin
Abstract
Several varieties of semi-dried unirradiated and irradiated (1&3 kGy) fish, namely,
anchovies (Stulephorus commersonn), Bombay duck (llarpodon nehereus), shrimp (Penaeus
indicus) and Vietnam scad (Alepes mate) were stored at ambient temperature (26°C). During
the course of storage, quality characteristics such as total bacterial count (TBC), mould
count and biochemical indices of freshness were studied. These studies indicated that
initial TBC of semi-dried fish varied from 7(1)-54(X) cfu per g of fish, while mould count
ranged from 27-15(X) cfu per g. llowever, upon irradiation at 3 kGy, initial bacterial load
was considera bly reduced. Vietnam scad was not contaminated with mould after 35 months
of storage at room temperature. Indices such as TVA and TVBN increased during storage
at room temperature for both unirradiated and irradiated samples.
Description
Keywords
Storage Properties , Gamma-Irradiated ,Semi-dried Fish Varieties
Citation
Fishery Tech 30(2):127-129