Combined gamma-irradiation and potassium sorbate treatment to extend the shelf-life of precooked chub mackerel (rastrelliger - Sp)

A combined treatment of precooking in 10% brine containing various levels of K-sorbate and irradiation on chub mackerel (Restrelliger neglectus) has been studied. The effect of irradiation doses for extending the storage life of precooked samples held at ambient temperatures was described. Total bacterial count, total volatile base nitrogen, volatile reducing substances and mould growth were used as objective indices of quality in comparison with sensory evaluation of the product. The shelf life of the treated samples irradiated at 0,200, and 400 krad were found to be 2,5, 4 and more than 5 weeks respectively. No significant effect of the K-sorbate treatment was found on the odour, colour, flavour, and appearance of the precooked fish. (author)