Storage Properties of Gamma-Irradiated Semi-dried Fish Varieties

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dc.contributor.authorVinh, P .Q
dc.contributor.authorAlur, M.D
dc.contributor.authorNair, P.M
dc.date.accessioned2021-12-31T10:30:40Z
dc.date.available2021-12-31T10:30:40Z
dc.date.issued1993
dc.description.abstractSeveral 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.en_US
dc.identifier.citationFishery Tech 30(2):127-129en_US
dc.identifier.urihttp://drs.cift.res.in/handle/123456789/5594
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India) Cochinen_US
dc.subjectStorage Properties , Gamma-Irradiated ,Semi-dried Fish Varietiesen_US
dc.titleStorage Properties of Gamma-Irradiated Semi-dried Fish Varietiesen_US
dc.typeArticleen_US
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