Combination of glazing, nisin treatment and radiation processing for shelf-life extension of seer fish (Scomberomorous guttatus) steaks

被引：19
|
作者：
Kakatkar, Aarti S. [1 ]
Gautam, Raj Kamal [1 ]
Shashidhar, Ravindranath [1 ]
机构：
[1] Bhabha Atom Res Ctr, Food Technol Div, Mumbai 400085, Maharashtra, India
来源：
RADIATION PHYSICS AND CHEMISTRY | 2017年 / 130卷
关键词：
Seer fish steaks; Glazing; Nisin-treatment; Irradiation; Shelf life; GAMMA-IRRADIATION; SPOILAGE; QUALITY; SHRIMP; FOOD; MEAT; OIL;
D O I：
10.1016/j.radphyschem.2016.09.017
中图分类号：
O64 [物理化学（理论化学）、化学物理学];
学科分类号：
070304 ; 081704 ;
摘要：
Fish and fishery products are most perishable. Combination of chilling with gamma irradiation, edible coatings, addition of antimicrobials etc has been applied to extend the shelf life. In the present study, a process to enhance the shelf life of seer fish (Scomberomorus guttatus) steaks using combination of coating prepared from gel dispersion of same fish; incorporated with nisin and gamma irradiation is described. A combination of glazing incorporated with nisin and irradiation at 2 kGy and 5 kGy increased the shelf life of the steaks from 7 days up to 34 and 42 days respectively on chilled storage. (C) 2016 Elsevier Ltd. All rights reserved.
引用
收藏
页码：303 / 305
页数：3
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