Storage Stability Studies on Radiation Sterilized Fish Items
1971
Sinnhuber, R O
Prevention of the 'browning reaction' in radiation sterilized enzyme- inactivated and prefried cod patties during storage at 22C for 12 months was investigated by several procedures which included leaching of the fish, the addition of browning inhibitors and low-temperature irradiation. The browning reaction, as determined by visual and photometric means, may be partially controlled and lessened by leaching the fish and by the addition of certain browning inhibitors such as SO2 and CaCl2. However, these treatments did not necessarily improve flavor scores, as shown by panel evaluation. Low-temperature irradiation did not materially affect color readings but did generally improve flavor scores. The total-volatile-base values correlated with the treatment variables. The values increased with irradiation, storage at 22C and the addition of browning inhibitors and decreased with leaching and low-temperature irradiation. Our results indicated that it is possible to produce enzyme- inactivated and prefried patties which gave acceptable flavor scores after storage for 12 months at 22C.
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