Accession Number:

AD0620675

Title:

DEVELOPMENT OF IRRADIATION STERILIZED SHELF-STABLE FISH AND SEAFOOD PRODUCTS

Descriptive Note:

Technical rept. for Jan 1959-Jun 1963

Corporate Author:

OREGON STATE UNIV CORVALLIS DEPT OF FOOD SCIENCE AND TECHNOLOGY

Report Date:

1965-08-01

Pagination or Media Count:

30.0

Abstract:

Results of a series of experiments have led to the development of five prefried and enzyme-inactivated codfish patties, prefried and enzyme- inactivated halibut patties, and halibut steak radiation sterilized 4.5 Mrad seafood products. Large consumer panels judged these products acceptable initially, shortly after irradiation, and after 6 months storage at 21C. The study included investigation of a large number of variables including 1 thirty commercial brands of breaded seafood products, 2 enzyme-inactivation technique, 3 a large variety of breadings and batter, and binders, 4 methods of preparing the various types of patties, 5 effects of several different anti-browning and antioxidizing agents, and 6 effects of seasoning and flavor intensifying agents. Both subjective and objective analytical techniques were used for determining the effects of the various factors on acceptability and stability of the products.

Subject Categories:

  • Food, Food Service and Nutrition
  • Radiobiology

Distribution Statement:

APPROVED FOR PUBLIC RELEASE