Williams, D.J. and Mitchell, G.E. and Nottingham, S.M. and Jarrett, S.J. and Petroff, M. (1993) Effects of Low Dose Irradiation on the K-Value and Hypoxanthine Concentration of Fish Fillets. Journal of Aquatic Food Product Technology, 2 (4). pp. 5-14.
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Fillets of five fish species were irradiated at 0, 1 and 3kGy to investigate whether the K-value test of freshness can be applied to irradiated fish. Following irradiation, the fillets were stored on ice and sampled regularly for K-value analysis. Hypoxanthine (Hx) and total nucleotide content were also determined on fillets of two species. K-values of irradiated fillets were generally lower than those of unirradiated controls. Hypoxanthine levels paralleled the K-value changes. These results indicated that quality standards based on K-values or Hx levels that have been set for unirradiated species cannot be directly applied to fish that has been irradiated. Total nucleotide content did not appear to be affected by irradiation.
|Additional Information:||© Hayworth Press Inc.|
|Keywords:||Processing fishery products; irradiation; fish fillets; storage conditions; storage effects; food technology; degradation; storage life; seafood.|
|Subjects:||Aquaculture and Fisheries > Fisheries > Packing, transportation and storage|
Aquaculture and Fisheries > Fisheries > Fishery processing
|Deposited On:||11 Jun 2004|
|Last Modified:||06 Sep 2010 06:23|
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