Abstract
The effect of electron irradiation on the preservation of steamed kamaboko (a kind of fish paste products) was studied over a range of doses from 300 to 1, 000krads. The steamed kamaboko used in the study contained 0.2mg furylfuramide[2- (2-furyl) -3- (5-nitro-2-furyl) -acrylamide]per kg of the food as a food preservative. Steamed kamaboko was packed with cellophane and irradiated by a 5MeV electrons from a linear accelerator at room temperature. The maximum ionization density in steamed kamaboko treated with the above electrons was observed at a depth of 7mm from the surface. Therefore, it seemed that the electron irradiation by an energy of 5MeV was suitable for sterilizing the surface.
From the results of organoleptic tests (ordor, discoloration, mucilage and mould), and of determinations of bacterial number and acidity, 500krad was selected as a suitable dose for the food preservation.
Retardation of spoilage and prolongation of storage life were observed on the irradiated kamaboko; the storage lives of the unirradiated one were 10 days at 8°C, 5 days at 20°C and 2 days at 28°C, but in the case of irradiation 25 days at 8°C, 10 days at 20°C and 4 days at 28°C, respectively.
