Use of Low Doses of Gamma Radiation for the Preservation of White Fish Fillets

Hake fillets packed in plastic bags, permeable and impermeable to gas, in a normal atmosphere and under vacuum were irradiated at 100, 150 and 200 krads with subsequent storage at refrigeration temperatures (1°C). Periodic biochemical checks were carried out on the level of decomposition and sensory assessments made on the quality of raw and of cooked fillets, using untrained tasting panels consisting of 20 and 10 judges respectively. The results are discussed and the conclusions given. (author)