Irradiation of fish fillets: Relation of vapor phase reactions to storage quality

International Journal of Applied Radiation and Isotopes
By: , and 

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Abstract

Fish fillets irradiated under air, nitrogen, oxygen, or carbon dioxide atmospheres developed rancidlike flavors when they were stored at refrigerated temperatures. Packing and irradiating under vacuum or helium prevented development of off-flavors during storage.

Significant quantities of nitrate and oxidizing substances were formed when oxygen, nitrogen, or air were present in the vapor or liquid phases contained in a Pyrex glass model system exposed to ionizing radiation supplied by a 60Co source. It was demonstrated that the delayed flavor changes that occur in stored fish fillets result from the reaction of vapor phase radiolysis products and the fish tissue substrates.

Additional publication details

Publication type Article
Publication Subtype Journal Article
Title Irradiation of fish fillets: Relation of vapor phase reactions to storage quality
Series title International Journal of Applied Radiation and Isotopes
DOI 10.1016/0020-708X(69)90028-3
Volume 20
Issue 3
Year Published 1969
Language English
Publisher Elselvier
Contributing office(s) Western Fisheries Research Center
Description 9 p.
First page 167
Last page 175