DEVELOPMENT OF RADIATION STERILIZED FISH ITEMS FOR ARMED FORCES FEEDING.
Technical rept. for 9 Jul 63-9 Nov 64,
OREGON STATE UNIV CORVALLIS
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Five radiation sterilized 4.5 Mrad seafood products -breaded prefried cod patties, breaded prefried halibut patties, halibut steaks -- processed with and without antioxidants were evaluated periodically during 12-month storage at 72F by subjective and objective methods. Preference panels of 132 and 210 tasters indicated all five products had acceptable flavor after 9-month storage. After 12-month storage, the panels preferred the non-irradiated frozen control samples to the irradiates samples. However, the irradiated samples received flavor scores in the acceptable range with the exception of the prefried halibut patties without antioxidant and halibut steaks with and without antioxidants. The antioxidants had little or no effect on flavor scores. Color reflectance values seemed to be the most reliable method of all the methods studied for measuring length of storage and degree of browning. Sauces, served with enzyme-inactivated halibut patties, proved to be an acceptable alternate method for serving. Author