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Low Dose Irradiation Affects Microbiological and Sensory Quality of Sub‐Tropical Seafood
Author(s) -
POOLE SUSAN E.,
MITCHELL GREGORY E.,
MAYZE JOHN L.
Publication year - 1994
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1994.tb06903.x
Subject(s) - mugil , fishery , biology , mullet , bay , tiger , whiting , prawn , food science , fish <actinopterygii> , civil engineering , computer security , computer science , engineering
Sweetlip ( Lethrinus miniatus ), red emperor ( Lutjanus sebae ), mackerel ( Scomberomorus commerson ), whiting ( Sillago ciliata ), mullet ( Mugil cephalus ), barramundi ( Lutes culcarifer ), sand crab ( Portunus pelagicus ), Moreton Bay prawns ( Metapenaeus spp .) and king prawns ( Penaeus plubujus ) were irradiated at doses of 0, 1, 3 and 5 kGy. A dose of 1 kGy resulted in a 1.5 to 4 log reduction in total bacterial numbers. Sensory quality decreased with increasing radiation dose except for Moreton Bay prawns and cooked king prawns, which were acceptable after a 5 kGy dose. Doses higher than 3 kGy caused adverse odor and flavor changes in Moreton Bay and cooked king prawns. A dose of 1 kGy could extend storage life of any of the species without adversely affecting sensory quality.