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KMID : 0380619760080030161
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Korean Journal of Food Science and Technology
1976 Volume.8 No. 3 p.161 ~ p.171
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Irradiation Preservation of Korean Fishes
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이민철/Lee, Min Chul
김수일/정종락/Kim, Su Il/Chung, Jong Rak
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Abstract
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The meat samples of carp (Cyprinus carpio, Linne) and rainbow trout (Salmo gairdnerii) packaged in aluminum pouches with polyethylene adjuvant were exposed to gamma radiation of doses up to 1.5 Mrad for the purpose of determining optimum dose range required to bring about a significant storage-life extension at refrigerated temperatures.
The maximum permissible dose for carp was determined to be 1.5 Mrad and that for rainbow trout 0.2 Mrad, while the optimum dose was 0.25 Mard and 0.05 Mrad, respectively. By irradiating them at each optimum dose, the practical storage-life of carp could be extended from one week to five at both 0 and 5℃ and that of rainbow trout from one week to 3-4 weeks at 0℃ and from 3 days to 14 days at 5℃.
The carp meat suffered from extensive drip loss during the post-irradiation storage and it could be reduced effectively by dipping the samples into 10% polyphosphate solution prior to the radurization treatment.
The rainbow trout was highly radiosensitive, while carp appeard to one of promising species to be radurization treated for the purpose of extending storage-life at refrigerated temperatures.
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