Shelf life Extension of Whole and Steaks of Rohu (Labeo rohita) by Gamma Irradiation
Shelf life Extension of Whole and Steaks of Rohu (Labeo rohita) by Gamma Irradiation
Date
2003
Authors
Panchavarnam, S
Manisha, K
Basu, S
Warrier, S.B
Venugopal, V
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India)Cochin
Abstract
Fresh rohu were procured from the local market and packed in polyethylene pouches
and were subjected to gamma irradiation as whole or steaks at a dose of 0, 1 or 2 kGy.
The treated fish and steaks were stored under ice. At periodic intervals, quality of the fish
was determined by sensory, microbiological and chemical parameters. The unirradiated whole
fish and steaks were acceptable up to 14 and 20 days in comparison to a storage life of
28 and 32 days for the respective samples irradiated at 1 kGy. Irradiation of whole fish at
2 kGy gave a shelf life of 35 days. The extent of lipid oxidation due to irradiation was not
significant and had no effect on sensory quality of the ice-stored fish.
Description
Keywords
Rohu, gamma irradiation, shelf life extension, storage life, fish steaks
Citation
Fishery Techn 40(1):36-41