DEVELOPMENT OF IRRADIATION STERILIZED SHELF-STABLE FISH AND SEAFOOD PRODUCTS
Technical rept. for Jan 1959-Jun 1963
OREGON STATE UNIV CORVALLIS DEPT OF FOOD SCIENCE AND TECHNOLOGY
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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.
- Food, Food Service and Nutrition