STUDY ON THE APPLICATION OF RADIATION STERILIZATION FOR PRESERVATION OF FOOD. PART I. EFFECTS OF RADIATION ON THE QUALITY OF PROCESSED FISH-MEAT FOODS (in Japanese)
Journal Article
·
· Hitachi Zosen Giho (Japan)
OSTI ID:4702535
Samples of several kinds of the processed fish meats were gamma - irradiated by a 1,000-C Co/sup 60/ source up to dosage range of 10/sup 4/ to 10/ sup 6/ r. After irradiation, they were stored at 37, 6 to 8, and 0 to 5 deg C. The observed changes up to 82 days in flavor, effect on sterilization, color pH- value, and gas generation were discussed in comparison with those of the nonirradiated samples preserved under the same conditions. In summation, total sterilization in the case of fish meat can be achieved at about 5 x 10/sup 5/ r. However, at such dosage level, the meat flavor has become unsuitable. Hence, it is necessary to use a taste control agent. (OID)
- Research Organization:
- Hitachi Shipbuilding and Engineering Co., Ltd., Japan
- NSA Number:
- NSA-17-030788
- OSTI ID:
- 4702535
- Journal Information:
- Hitachi Zosen Giho (Japan), Journal Name: Hitachi Zosen Giho (Japan) Vol. Vol: 23; ISSN HZOGA
- Country of Publication:
- Country unknown/Code not available
- Language:
- Japanese
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