Extension of Shelf-Life of Indian Mackerel (Rastrelliger kanagurta) by Irradiation

Abstract

A dose of 150 krad was optimum for extending refrigerated (0–2 C) shelf-life of fresh Indian mackerel (Rastrelliger kanagurta). This dose extended the shelf-life to 25–30 days from 10–12 days without inducing undesirable changes in the organoleptic qualities. Vacuum-packaging affected the appearance of the irradiated product by drawing out muscle fluids during storage. Samples irradiated aerobically did not become rancid and were acceptable to a taste panel. Storage of fish in ice beyond 5 days before irradiation reduced its post-irradiation shelf-life.

Radiation Processing to Improve the Quality of Fishery Products

“…Preirradiation ice storage beyond 5 days significantly reduced postirradiation storage life of the fish. 69,299,303 The radiation treatment had no significant effect on physicochemical and other qualities. 298,301 The data are summarized in Table 6.…”

“…Thiobarbituric acid (TBA) values of nonirradiated and irradiated (0.05 kGy) fish fillets were not significantly different, although at 1 kGy some lipid oxidation in terms of high TBA value was noticed. 171,173,261 Venugopal et al 303 reported that rancidity was not significant in air-packaged Indian mackerel. Although there was initial increase, the TBA value of irradiated fish decreased during storage.…”

“…Thus, fillets from low-quality haddock after irradiation were found to be borderline in quality for most of their extended storage life. 163,303 Radurization processes have been developed for a variety of fishery products, including marine fish, freshwater fish, and shellfish. 113,207,219,238,239,259 These are summarized in Tables 3 and 4.…”

“…Aerobic packaging prior to irradiation did not affect sensory properties of the fish irradiated at a dose of 1.5 kGy. 303 Off-odors associated with plastic-packaged irradiated products often include rancid-like aromas. These aromas have been recognizable at specific irradiation thresholds that are different for each product and packaging material.…”

“…5,134,159 Although vacuum packaging has been advocated for fatty fish to control rancidity, 144 it has not been found necessary for fresh fish such as irradiated mackerel. 303 Polyethylene film of about 0.1 mm thickness is suitable for packaging dried fish to prevent insect penetration, bacterial permeability, water vapour transmission, and weight loss during storage. 128 Gamma irradiation at 5 kGy combined with packaging in air-tight, laminated films of nylon/polyethyleneenhanced marketability of boiled and dried anchovies at an ambient temperature up to 6 months.…”