Published 1995 | Version v1
Journal article Metadata-only

Microbiological, chemical and sensory changes during storage of irradiated of irradiated smoked mackerel

Creators

  • 1. National Centre for Radiation Research and Technology, Nasr City, Cairo (Egypt)

Description

Microbiological (anaerobic bacteria, lactobacilli, yeasts, faecal streptococci, E. coli and staph. Aureus counts), chemical (moisture, salt, PH, TBA, phenols) and organoleptic (colour, flavour, texture) quality attributes of smoked mackerel were evaluated. The changes as a result of irradiation (1.5, 3.0 and 4.5 kGy) on these assessments were studied immediately after irradiation and during storage at refrigeration temperature. Irradiation dose of 3.0 kGy was found to be the optimum and did not cause any undesirable changes in the quality attributes of smoked mackerel. 3 tabs

Additional details

Publishing Information

Journal Title
Egyptian Journal of Radiation Sciences and Applications
Journal Volume
8
Journal Issue
2
Journal Page Range
p. 225.
ISSN
1110-0303
CODEN
EJRAES

INIS

Country of Publication
Egypt
Country of Input or Organization
Egypt
INIS RN
28000865
Subject category
S60: APPLIED LIFE SCIENCES;
Resource subtype / Literary indicator
Numerical Data
Descriptors DEI
BACTERIA; ESCHERICHIA COLI; EXPERIMENTAL DATA; FISH PRODUCTS; IRRADIATION; LACTOBACILLUS; ORGANOLEPTIC PROPERTIES; PH VALUE; PHENOL; STORAGE; STREPTOCOCCUS; YEASTS
Descriptors DEC
AROMATICS; DATA; EUMYCOTA; FUNGI; HYDROXY COMPOUNDS; INFORMATION; MICROORGANISMS; NUMERICAL DATA; ORGANIC COMPOUNDS; PHENOLS; PLANTS