Radiation Processing to Improve the Quality of Fishery Products

Abstract

Extensive investigations, worldwide, in the last 4 decades have shown the benefits of radiation processing for the preservation and microbial quality improvement of seafoods. In the present review, the various factors determining the quality of seafoods are first presented. The basic principles underlying the effects of ionizing radiation and specific effects on food constituents such as proteins, amino acids, lipids, vitamins, and tissue enzymes are discussed. Data on radiation processing of seafoods are reported and discussed with respect to shelf life enhancement under refrigeration by control of bacteria causing spoilage, radiation sensitivity of pathogenic microorganisms and parasites of public health significance and their elimination in fresh and frozen fishery products, control of insect disinfestation in dried fishery products, influence of irradiation on nutritional and sensory quality attributes, detection of irradiation treatment, economics, and international status.

Effect of Irradiation on Quality of Vacuum-Packed Spicy Beef Chops

“…Free radicals have strong oxidation ability and it can induce many autooxidizing and hydrolytic reactions [55]. Lipid is the most sensitive food component to free radicals [24,56]. The increase of TBARS with irradiation dose increase in Figure 6 suggested more free radicals were produced.…”

Fatty acids, cholesterol, oxidative rancidity, and color of irradiated shrimp

“…It is generally assumed that irradiation in the presence of oxygen increases oxidative changes. Rancidity is a sensory effect markedly perceptible when lipids are irradiated in the presence of oxygen (SANTOS et al, 2003;VENUGOPAL;DOKE;THOMAS, 1999).…”

Untitled

“…This is done by killing bacteria while nutritional value or quality of products is maintained (Venugopal, Doke, & Thomas, 1999).…”