Preservation of fish pepes using gamma irradiation
2000
Maha, M. | Irawati, Z. | Ansori, N. | Nurcahya, C.M. | Anas, F. (Pusat Penelitian dan Pengembangan Teknologi Isotop dan Radiasi, Jakarta (Indonesia))
Goldfish pepes is very popular in Indonesia particularly in West Java. In the research goldfish pepes was prepared by marinated degutted fish with seasonings, wrapped in banana leaf, then steamed using pressure cooker for 45-60 minutes. The cooked fish was then vacuum packed in a plastic pouch, and followed by laminating with polyester/aluminium foil/polyethylene as outer package. Irradiation was conducted under cryogenic condition with the minimum dose of 45 kGy and the samples were kept at 28-30 deg. C over night after the irradiation treatment. Fish pepes cooked for 45-60 min, in a pressure cooker, vacuum packed and radiation sterilized at minimum dose of 45 kGy in dry ice, could be stored for more than one year at room temperature. The sensory quality, pH, moisture content, fat content and protein content were relatively stable during storage. Free radicals content increased significantly due to irradiation, but it decreased with storage time
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