A B S T R A C TThe shelf life and jieshness changes in pond-grown common carp (Cyprinus carpio L ) during storage at 0-2"C, 5d"C and room temperature (26-29°C)
Experiments were performed using ionisating radiation in order to prolong the shelf‐life of two groups of refrigerated fish (Cyprinus carpio). After irradiation fish were kept at 0–2°C. Non‐irradiated fish reached the non‐acceptability point in 16 days and irradiated fish reached that point in 31 days. No difference was found between shelf‐life of whole or eviscerated fish. If fish were immediately cooled to 0°C after death, their shelf‐life was prolonged considerably. From this study it is clear that chemical tests of freshness such as TVB‐N andKvalue determination are not appropriate for the study of irradiated fish. Organoleptic estimations and a new determination using an odour concentration meter seem to fit best the objective determination of freshness.
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