Abstract
The effect of electron irradiation on the retardation of spoilage of atsuyaki (a kind of fish paste products) was studied over a range of doses from 300 to 1, 000krads. Atsuyaki was packed with dampproof cellophane and irradiated by 5MeV electrons from a linear accelerator at room temperature.
From the results of organoleptic tests (odor, taste, discoloration, mucilage and mould), the range of 400 to 500krads was selected as a suitable dose for the preservation of atsuyaki.
The prolongation of storage life of the irradiated samples by electron irradiation dose of 500krad also was observed at low temperatures above freezing. The control atsuyaki became mouldy, sticky and unacceptable in about 3 days at 28°C, whereas irradiated atsuyaki that received 500krad developed no detectable change other than some acidification and fading. The preservation of irradiated atsuyaki at low temperatures was quite effective in extending the storage life; the extension periods of storage life of the irradiated samples were 2 days at 28°C, 18 days at 20°C, 21 days at 8°C and more than 35 days at 1°C, respectively.
