Impact of Irradiation on Fish and Seafood Shelf Life: A Comprehensive Review of Applications and Irradiation Detection

被引：70

作者：

Arvanitoyannis, Ioannis S. ^{[1
]}

Stratakos, Alexandros ^{[1
]}

Mente, Elena ^{[1
]}

机构：

[1] Univ Thessaly, Sch Agr Sci, Dept Agr Icthyol & Aquat Environm, Volos 38446, Hellas, Greece

来源：

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 2009年 / 49卷 / 01期

关键词：

fish; seafood; irradiation; preservation; sensory analysis; irradiation detection; LOW-DOSE IRRADIATION; INTERNATIONAL INTERLABORATORY TRIAL; MACKEREL RASTRELLIGER-KANAGURTA; FRESH-WATER FISH; GAMMA-IRRADIATION; IONIZING-RADIATION; REFRIGERATED STORAGE; SPANISH MACKEREL; THERMOLUMINESCENCE DETECTION; MICROBIOLOGICAL QUALITY;

D O I：

10.1080/10408390701764278

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Irradiation is one of the most important and effective methods towards food preservation despite the consumer lack of trust and aversion towards this method. Irradiation effectiveness greatly depends on the dose provided to food. This review aims at summarizing all available information regarding the impact of irradiation dose on the shelf life and microflora and sensory and physical properties of fish, shellfish, molluscs, and crustaceans. The synergistic effect of irradiation in conjunction with other techniques such as salting, smoking, freezing, and vacuum packaging was also reported. Another issue covered within the frame of this review is the detection (comparison of methods in terms of their effectiveness and validity) of irradiated fish and seafood. The information related to fish and seafood irradiation and its detection is presented by means of 11 comprehensive tables and 9 figures.

引用

页码：68 / 112

页数：45

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