GAMMA-IRRADIATION EFFECTS ON SHELF-LIFE AND GEL FORMING PROPERTIES OF WASHED RED HAKE (UROPHYCIS-CHUSS) FISH MINCE

被引：18
作者：
DYMSZA, HA
LEE, CM
SAIBU, LO
HAUN, J
SILVERMAN, GJ
JOSEPHSON, ES
机构：
[1] The Dept of Food Science & Nutrition, Univ. of Rhode Island, Fsn Research Center, West Kingston, Rhode Island, 02892
来源：
JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 06期
关键词：
D O I：
10.1111/j.1365-2621.1990.tb03615.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Fresh washed red hake (Urophycis chuss) mince without cryoprotectants was irradiated at 0 (control), 0.66 and 1.31 kGy and stored aerobically at 3.3°C. The total aerobic plate counts of the control and the low and high levels irradiated samples remained less than 106 CFU/ g for 4, 10, and 17 days, respectively. Gel strength decreased after irradiation of mince, and such decreases were dose‐dependent. Irradiation extended sensory shelf life of unfrozen fish mince 12–18 days and microbiologically (<106 CFU/g) 6–13 days longer than the unirradiated control. Copyright © 1990, Wiley Blackwell. All rights reserved
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页码：1745 / +
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