Abstract
A radurization process comprising anaerobic packaging, irradiation at 0.1 Mrad and storage at 0-2/sup 0/C has been described for the extension of shelf-life of Indian salmon and black pomfret. The radurized fillets showed an extension of shelf-life up to 20-25 days without much change in natural freshness characteristics as against the unirradiated controls which spoiled within 8-10 days. Fillets exposed to higher doses of 0.2 or 0.3 Mrad and stored under aerobic conditions manifested oxidative changes in the form of rise in TBA (2-thiobarbituric acid) reacting substances and formation of rancid odours. Anaerobic packaging minimised these changes. Solubility of heme pigments decreased by 50-70% during storage in ice of fillets exposed to 0.2 or 0.3 Mrad. This effect was more pronounced during aerobic storage conditions as compared to anaerobically stored fillets.
Kumta, U S;
Madhavan, V N
[1]
- Bhabha Atomic Research Centre, Bombay (India). Biochemistry and Food Technology Div.
Citation Formats
Kumta, U S, and Madhavan, V N.
Radurisation process for Indian salmon /Eleutheronesma tetradactylum/ and black pomfret /Parastromateus niger/.
Hungary: N. p.,
1973.
Web.
Kumta, U S, & Madhavan, V N.
Radurisation process for Indian salmon /Eleutheronesma tetradactylum/ and black pomfret /Parastromateus niger/.
Hungary.
Kumta, U S, and Madhavan, V N.
1973.
"Radurisation process for Indian salmon /Eleutheronesma tetradactylum/ and black pomfret /Parastromateus niger/."
Hungary.
@misc{etde_7181848,
title = {Radurisation process for Indian salmon /Eleutheronesma tetradactylum/ and black pomfret /Parastromateus niger/}
author = {Kumta, U S, and Madhavan, V N}
abstractNote = {A radurization process comprising anaerobic packaging, irradiation at 0.1 Mrad and storage at 0-2/sup 0/C has been described for the extension of shelf-life of Indian salmon and black pomfret. The radurized fillets showed an extension of shelf-life up to 20-25 days without much change in natural freshness characteristics as against the unirradiated controls which spoiled within 8-10 days. Fillets exposed to higher doses of 0.2 or 0.3 Mrad and stored under aerobic conditions manifested oxidative changes in the form of rise in TBA (2-thiobarbituric acid) reacting substances and formation of rancid odours. Anaerobic packaging minimised these changes. Solubility of heme pigments decreased by 50-70% during storage in ice of fillets exposed to 0.2 or 0.3 Mrad. This effect was more pronounced during aerobic storage conditions as compared to anaerobically stored fillets.}
journal = []
volume = {2:4}
journal type = {AC}
place = {Hungary}
year = {1973}
month = {Jan}
}
title = {Radurisation process for Indian salmon /Eleutheronesma tetradactylum/ and black pomfret /Parastromateus niger/}
author = {Kumta, U S, and Madhavan, V N}
abstractNote = {A radurization process comprising anaerobic packaging, irradiation at 0.1 Mrad and storage at 0-2/sup 0/C has been described for the extension of shelf-life of Indian salmon and black pomfret. The radurized fillets showed an extension of shelf-life up to 20-25 days without much change in natural freshness characteristics as against the unirradiated controls which spoiled within 8-10 days. Fillets exposed to higher doses of 0.2 or 0.3 Mrad and stored under aerobic conditions manifested oxidative changes in the form of rise in TBA (2-thiobarbituric acid) reacting substances and formation of rancid odours. Anaerobic packaging minimised these changes. Solubility of heme pigments decreased by 50-70% during storage in ice of fillets exposed to 0.2 or 0.3 Mrad. This effect was more pronounced during aerobic storage conditions as compared to anaerobically stored fillets.}
journal = []
volume = {2:4}
journal type = {AC}
place = {Hungary}
year = {1973}
month = {Jan}
}