STORAGE LIFE OF CHILLED SCALLOPS TREATED WITH LOW-DOSE IRRADIATION

被引：11

作者：

POOLE, SE ^{[1
]}

WILSON, P ^{[1
]}

MITCHELL, GE ^{[1
]}

WILLS, PA ^{[1
]}

机构：

[1] AUSTR NUCL SCI & TECHNOL ORG,SUTHERLAND,NSW 2234,AUSTRALIA

来源：

JOURNAL OF FOOD PROTECTION | 1990年 / 53卷 / 09期

关键词：

D O I：

10.4315/0362-028X-53.9.763

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The effect of low dose irradiation on the chilled storage life of saucer scallops (Amusium balloti) was investigated. Scallops were packed in polythene bags and treated with doses of 1, 0.5, 1.5, and 3 kGy, then stored at 0°C. Sensory assessment indicated that nonirradiated scallops had a storage life of 13 d and this was extended to 18, 23 and 42 d when scallops were treated with 0.5, 1.5, and 3 kGy, respectively. Irradiation resulted in a 2 to 4 log reduction in bacterial numbers from an initial total viable count of 2.5 × 107/g. No irradiation-induced off-odors or off-flavors were detected, but a naturally occurring garlic-like off-flavor was reduced in intensity by irradiation treatment. Copyright © International Association of Milk, Food and Environmental Sanitarians.

引用

页码：763 / 766

页数：4

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