Radiation Preservation of Mackerel. Part of a Coordinated Programme on Radiation Preservation of Asian Fish and Fishery Products. Final Report for the Period 1 December 1975 - 31 July 1979

摘要

Effect of irradiation on shelf-life extension of mackerel (Rastrelliger kanagurta) stored at different temperatures was investigated. The microbial load in the unirradiated samples stored at both the temperatures reached the acceptability limit after 7 days at 1-3 exp 0 C and after 3 days at 7-8 exp 0 C. In the irradiated (150 krad) samples the same level of bacterial acceptability was attained between 2-3 weeks at 1-3 exp 0 C and between 7-11 days at 7-8 exp 0 C. In the unirradiated samples Pseudomonas and Proteus dominated after one month storage at 1-3 exp 0 C whereas at 7-8 exp 0 C, Bacillus was also encountered in addition to Pseudomonas and Proteus during the entire storage period. In the irradiated samples at 1-3 exp 0 C, Achromobacter and Flavobacterium were dominant while Bacillus and Micrococcus were also prominent. At 7-8 exp 0 C Achromobacter-Moraxella and Bacillus were dominant in all the irradiated samples, while at higher doses Sarcina and Lactobacillus were also isolated in high numbers. Moisture and protein contents decreased and driploss increased significantly during storage of fish. Dipping of fish fillets in 10% SPP for 10 minutes minimized the driploss significantly. A dose of 150 krad in combination with 10% SPP treatment could extend the market-life of mackerel for 2 weeks over unirradiated control and prevent loss of drip during storage at 1-3 exp 0 C. At 7-8 exp 0 C, one week extension in shelf-life was obtained on the basis of microbial studies. (Atomindex citation 11:558674)