Preservation of fish by irradiation.
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Preservation of fish by irradiation. Proceedings of a panel ... organized by the Joint FAO/IAEA Division of Atomic Energy in Food and Agriculture and held in Vienna, Austria, 15-19 Dec. 1969. by Panel on the Irradiation Preservation of Foods of Marine Origin Vienna 1969.

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Published by International Atomic Energy Agency in Vienna .
Written in English

Subjects:

  • Irradiated fish.

Book details:

Edition Notes

SeriesPanel proceedings series, Panel proceedings series.
ContributionsJoint FAO/IAEA Division of Atomic Energy in Food and Agriculture.
Classifications
LC ClassificationsSH336.R3 P35 1969
The Physical Object
Pagination163 p.
Number of Pages163
ID Numbers
Open LibraryOL5333177M
LC Control Number72186380

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PDF | On , Ioannis S. Arvanitoyannis and others published Chapter 5. Irradiation of Fish and Seafood. In: "Seafood processing: Technology, Quality and Safety" | . Get this from a library! Preservation of fish by irradiation. Proceedings of a panel on the irradiation preservation of foods of marine origin organized by the Joint FAO/IAEA Division of Atomic Energy in Food and Agriculture and held in Vienna, Austria, Decsmber. [Joint FAO/IAEA Division of Atomic Energy in Food and Agriculture.;]. The treatment of fish and fishery products by ionizing radiations (e.g. gamma rays from 60Co or Cs and X-rays or electrons from machine sources) has a potential to contribute to the preservation of fish. Irradiation has been shown to effectively reduce spoilage caused by micro-organisms and/or insects and to slowdown the deterioration. The application of gamma-irradiation for extending the shelf life of seafood has been of interest for many years. This report reviews a number of studies on seafood irradiation conducted over the past several years. Topics covered include seafood irradiation techniques and dosages, species applicability and differences, the effects of packaging on seafood preservation, and changes in Author: P.M. Molton.

Gamma irradiation of kGy is considered a successful method of preservation since it can reduce the populations of food-borne bacterial pathogens as well as many fish-specific bacterial. Gamma irradiation has been considered as an interesting method of preservation to extend the shelf life of fish and also to reduce qualitatively and quantitatively the microbial population in fish and fish products. Irradiation doses of 2โ€“7 kGy can reduce important food pathogens such as Salmonella, Listeria, and Vibrio spp., as well as many. FOOD PRESERVATION BY IRRADIATION Paperback โ€“ January 1, by Grace M. Urrows (Author) See all formats and editions Hide other formats and editions. Price New from Used from Paperback "Please retry" โ€” Author: Grace M. Urrows. Buy Freezing And Irradiation Of Fish on FREE SHIPPING on qualified orders Freezing And Irradiation Of Fish: Kreuzer, Rudolf: : Books Cited by:

Sunil K. Ghosh: Irradiation processing of food involves the controlled application of energy from ionizing radiations such as gamma rays, electrons, and X-rays for food preservation. Irradiation works by disrupting the biological processes that lead to decay in food. food preservation techniques Download food preservation techniques or read online books in PDF, EPUB, Tuebl, and Mobi Format. Click Download or Read Online button to get food preservation techniques book now. This site is like a library, Use search box in the widget to get ebook that you want. @article{osti_, title = {Irradiation preservation of seafood: Literature review}, author = {Molton, P M}, abstractNote = {The application of gamma-irradiation for extending the shelf life of seafood has been of interest for many years. This report reviews a number of studies on seafood irradiation conducted over the past several years. As it has been observed that the irradiation of many species of fish and seafoods with doses above to Mrad produces discoloration and undesirable off-flavors and off-odors, an outline is given of attempts to overcome these defects, e.g., by using heat treatment prior to irradiation, or low temperatures during irradiation.