Eiyo To Shokuryo
Online ISSN : 1883-8863
ISSN-L : 0021-5376
Storage Period of Radiation Sterilized Fish
Paste Products (The Kamabokos)
Chieko UrakamiTomiye Imai
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1957 Volume 10 Issue 3 Pages 145-148

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Abstract
An X-ray machine (200kv and 20mA) was used for total dosages of about 104 rep and a Co-60 source (approximately 200 curies) for dosage levels of 105-106r., calculated values. The irradiation was carried out at a temperature in the neighbourhood of 10°C. and the control and irradiated samples (hermetically sealed in Polyethylene film bags) were stored at various temperatures, below 20°C., for the observation of storage periods. The determination of volatile nitrogenous base, organoleptic test, total bacterial count, and pH determination were employed for the detection of deterioration. Significant increases in storage period were observed with the irradiated samples; even those received the lowest dosage, 104 rep, could be stored at 0.3°C. for more than a month, showing no increase in volatile nitrogenous base and in bacterial count, while the unirradiated samples were found to be spoiled in four days. Considerations were given for methods to be employed for the detection of early stages of deterioration.
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© Japanese Society of Nutrition and Food Science
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