Biomedical Engineering Reference
In-Depth Information
TABLE 3.2
Time Course Aerobic Plate Counts on Fish and Seafood
Following Radiation
Treatment dose
(kGy)
Aerobic plate count
(Log
10
cfu/g)
Storage
Temp (°C)
Storage
Time
Product
0
2
4
Smoked salmon
2-3
0 (months)
5.46
3.54
2.99
1
6.79
3.95
3.38
2
7.87
5.23
4.04
3
a
6.94
5.25
4
—
—
6.82
0
3
6
Perch fillets
3
0-1 (days)
4.98
3.07
2.0
5
8.23
—
—
8
7.90
3.77
—
12
8.79
5.04
2.77
0
2.5
5
Crab
3.3
0 (weeks)
5.00
3.92
2.23
1
6.67
6.14
3.62
3
7.62
6.68
5.60
6
8.25
7.07
6.11
9
8.37
7.74
6.71
0
5.0
5
Shrimp
3.3
0 (weeks)
3.65
—
—
1
5.00
1.47
—
3
7.43
3.46
—
6
8.25
4.20
2.50
9
8.41
—
—
a
Not determined
Adapted from Hammad et al.,
123
Scholz et al.,
128
and Emerson et al.
110
life was extended approximately four- and fivefold, respectively, at 5 to 6°C; how-
ever, shelf life was reduced by approximately 50%. By decreasing the storage
temperature for hake from 4 to -7°C it was also possible to decrease the dose from
4 to 2 kGy and yet still maintain acceptable product.
111
Ampola et al.
112
similarly
reported that when ocean perch, pollock, and cod fillets were radurized, the shelf
life increased approximately twofold especially when the storage temperature was
reduced from 5.5°C to 1°C. This finding demonstrated that radiation in itself is
incapable of extending shelf life unless accompanied by strict temperature control
which must be maintained during all phases of treatment, storage, distribution, and
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