ANNUAL REPORT ON RADIATION OF FISH, OCTOBER 1961 THROUGH SEPTEMBER 1962. PART I. APPLICATION OF RADIATION-PASTEURIZATION PROCESSES TO PACIFIC CRAB AND FLOUNDER. PART II. EFFECTS OF IONIZING RADIATION ON LIPIDS OF FISH
Technical Report
·
OSTI ID:4655166
Radiation processing increased the refrigerated storage life of crab meat and sole fillets from 2 to 6 times that of untreated samples. The use of antioxidants or a nitrogen pack to minimize the development of off flavor was investigated. Procedures were developed for determining total bacteria, yeasts, and molds on crab meat. Data are included from a study of the effects of gamma radiation on fish lipids. (C.H.)
- Research Organization:
- Fish and Wildlife Service. Technological Lab., Seattle
- NSA Number:
- NSA-17-033618
- OSTI ID:
- 4655166
- Report Number(s):
- TID-17557
- Country of Publication:
- United States
- Language:
- English
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