Fish treatment with gamma rays

Tsvetkova, E.; Nikolova, R.; Tsvetkova, V.; Dimov, K.; Tsvetkov, Ts.

Fish treatment with gamma rays

2008

Tsvetkova, E. | Nikolova, R. | Tsvetkova, V. | Dimov, K. | Tsvetkov, Ts.

The objective of the present study focuses on gamma rays' effect of the physicochemical and fatty acid content of the rainbow trout (Oncorhynchus mykiss). The frozen fish were packaged under vacuum and divided into three groups: the first group - unirradiated, the second - irradiated with 1.5kGy; the third group - irradiated with 3.5kGy. The fish have been stored for a period of eleven months.

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AGROVOC Keywords

acide gras alimentos refrigerados chemicophysical properties cold storage contenido proteico emballage sous-vide fatty acids fish gamma irradiation irradiation gamma oncorhynchus mykiss pescado poisson (aliment) protein content refrigerated foods stockage au froid trout trucha truite vacuum packaging

Bibliographic information

Published in

Хранително-вкусова Промишленост (България) | Food Processing Industry Magazine (Bulgaria)

ISSN 1311-0179

Pagination

p. 44-48

Other Subjects

Teneur en proteines; Propiedades fisicoquimicas; Aliment refrigere; Irradiacion gamma; Propriete physicochimique; Almacenamiento en frio; Acidos grasos; Embalaje en vacio

Language

Bulgarian

Note

Summaries (En, Bg)

2 tables

5 ill., 13 ref.

Translated Title

Обработка на риба с гама лъчи

Type

Summary

Corporate Author

Publishing House Khranitelno-vkusova Promishlenost, Sofia (Bulgaria)

In AGRIS since: 2008-05-15

Format: AGRIS AP

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Fish treatment with gamma rays

2008

AGROVOC Keywords

Bibliographic information