Influence of processing on the extension of shelf-life of Nagli-fish (Sillago sihama) by gamma radiation

被引：13

作者：

Ahmed, IO ^{[1
]}

Alur, MD ^{[1
]}

Kamat, AS ^{[1
]}

Bandekar, JR ^{[1
]}

Thomas, P ^{[1
]}

机构：

[1] Bhabha Atom Res Ctr, Food Technol Div, Mumbai 400085, Maharashtra, India

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 1997年 / 32卷 / 04期

关键词：

dressed and whole fish; food safety; pathogens; sensory evaluation; TMA; TVBN;

D O I：

10.1046/j.1365-2621.1997.00409.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Studies were carried out to evaluate the microbiological profile, shelf-life and quality of Nagli fish (Sillago sihama) subjected to gamma irradiation. Non-irradiated samples were unacceptable organoleptically after 7-8 days of storage at 1-2 degrees C while irradiated samples (2 and 3 kGy) were acceptable up to 19 days. Dressing prior to irradiation had no additional advantage to shelf-life over whole fish. Total bacterial count (TBC), total volatile basic nitrogen (TVBN), trimethylamine (TMA) and sensory evaluation data revealed no significant differences between whole and dressed fish. Salmonella sp. were not detected in 3 kGy-irradiated samples whereas 2 kGy destroyed Vibrio parahaemolyticus and Staphylococcus aureus. Listeria monocytogenes and Yersinia enterocolitica were not detected but non-pathogenic species such as L. grayi, L. murrayi, and Y. tuberculosis were present in the fish prior to irradiation. Irradiation doses of 2 and 3 kGy destroyed Yersinia sp. and Listeria sp., respectively. These organisms were not detected during storage of the treated fish.

引用

页码：325 / 332

页数：8

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