Studies on Qualitative and Quantitative Chemical Changes in gamma-Irradiated Fish and Fishery Products of India. Part of a Coordinated Programme on the Wholesomeness of the Process of Food Irradiation. Final Report for the Period

摘要

Shelf life extension of radurized fresh (150 krad) as well as salted dehydrated (200 krad) Indian mackerel (Rastrelliger kanagurta) during ice temperature (0-2 exp 0 C) and ambient temperature (25-30 exp 0 storage, respectively, was observed without detectable rancidity and off-flavours. However, the extended storage life was dependent upon storage temperature in the case of fresh fish and upon moisture content in the case of salted dehydrated fish. Besides a suppression in TVBN and TMAN values, the changes in the physico-chemical parameters including the lipid composition of the irradiated samples in both cases were parallel to those in the unirradiated controls. No new compounds were detected in any of the lipid samples of the irradiated fish by TLC or GLC. Pasteurisation dose of irradiation (200 krad) did not influence the yield or the composition of the total volatiles of salted dehydrated fish. The commercial sun-dried products gave rise to two-fold increases in the yield of total volatiles, which showed composition comparable to that of the laboratory processed irradiated samples. (Atomindex citation 12:621990)