EFFECTS OF SUBSTERILIZATION DOSES OF Co$sup 60$ GAMMA RADIATION ON THE COLD- STORAGE LIFE EXTENSION OF SHUCKED SOFT-SHELLED CLAMS AND HADDOCK FILLETS
Data are presented on the total numbers of aerobic facultative and obligately anaerobic microorganisms obtained from two commercially important sea foods before and at various periods of time after irradiation and storage at 0 and 6 deg C. Haddock fillets and shucked soft-shelled clams received doses of from 50000 to 800000 rad of Co/sup 60/ gamma rays. Haddock fillets could be maintained in good condition at refrigeration temperatures above freezing for about one week at 6 deg C, and approximates 2 weeks at 0 deg C, when treated with from 50000 to 150000 rad, and in the dose range from 200000to 350000 rad, the storage life could be extended up to two weeks at 6 deg and three weeks at 0 deg C. Treatments in the dose range from 400000 to 500000 rad deferred spoilage for about one month, and doses of 550000 to 650000 rad up to approximates 1.5 months. At the high substerilization doses of 700000 to 800000 rad, haddock fillets could be held from two to three months in refrigerated storage before becoming unfit for marketing and consumption. Shucked soft-shelled clams could be held for approximates 2.5 weeks at 0 deg C and 12 days at 6 deg C, when given low substerilization doses of 50000 to 150000 rad. At doses of from 200000 to 350000 rad, the clams could be preserved effectively up to three weeks at 0 or 5 deg C, and six weeks at these temperatures with doses of about 450000 rad. With treatments of 500000 to 600000 rad, the storage life could be extended for two months, and at doses of 850000 to 800000 rad they remained in a good state of preservation for up to three months at 0 to 8 deg C. Thus, shucked soft-shelled clams may be maintained for significartly longer periods in refrigerated storage than haddock fillets when the same radiation treatments are applied. Clostridia levels in both products were relatively low initially and were reduced significantly by the doses studied. Moreover, those clostridia that survived the radiation treatments remained at safe low levels during the various periods in refrigerated storage. From the public health, as well as commercial standpoint, these results illustrate the feasibility of preservation of seafood by ionizing radiation. (BBB)
- Research Organization:
- Massachusetts Inst. of Tech., Cambridge
- NSA Number:
- NSA-18-000520
- OSTI ID:
- 4167205
- Journal Information:
- Applied Microbiology (U.S.) Changed to Appl. Environ. Microbiol.ed as Arch. Pathol. (March 1928-September 1950 and July 1960-December 1975) and as AMA, Vol. Vol: 11; Other Information: Orig. Receipt Date: 31-DEC-64
- Country of Publication:
- Country unknown/Code not available
- Language:
- English
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CHANGES IN THE MICROFLORA OF HADDOCK FILLETS AND SHUCKED SOFT-SHELLED CLAMS AFTER IRRADIATION WITH Co$sup 60$ GAMMA RAYS AND STORAGE TO 0 C AND 6 C
A STUDY OF THE EFFECTS OF SUB-STERILIZATION DOSES OF RADIATION ON THE STORAGE LIFE EXTENSION OF SOFT-SHELLED CLAMS AND HADDOCK FILLETS. Final Summary, May 1961-May 1962