Gamma Irradiation Effects on Shelf Life and Gel Forming Properties of Washed Red Hake (Urophycis chuss) Fish Mince

Abstract

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 10" 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 (< 10" CFU/g) 6-13 days longer than the unirradiated control.

Radiation Processing to Improve the Quality of Fishery Products

“…108 Treatment at a dose of 0.66 or 1.31 kGy caused a decrease in gel strength of mince of red hake (Urophycis chuss). 75 The degree of textural changes in precooked lobster by irradiation at 1 kGy was comparable to that developed after storage for 3 to 4 months. 57 Irradiation at 1.5 kGy did not affect the dispersibility and viscosity characteristics of structural proteins of Indian mackerel.…”

Improving gel properties of hairtail surimi by electron irradiation

“…However, the reason for this phenomenon is not clear. Dymsza et al (1990) reported that the irradiation of certain doses made the fish mince softer and tenderer; they also reported the decreased ability of the mince to form highly elastic gels after the irradiation. Wang (2011) compared the quality of minced pork after irradiating with different doses of gamma irradiation and found decreased elasticity resulting from a dose exposure of 2-6 kGy, and 6 kGy irradiation resulted in the lowest elasticity.…”

Food irradiation‐chemistry and applications∗

“…Irradiation of cod fillets at 2 kGy doubles its shelf-life at 4°C (163). Irradiation extended sensory shelf-life of unfrozen red hake fish mince 12-18 days, and microbial 6-13 days longer than unirradiated control (164). A dose of 0.2 kGy inactivates the larvae of all fly species from developing into adults in dried fish (86).…”