Development of Radiation-Sterilized Fish Products
Technical rept. 25 Aug 1967-25 Aug 1968
ARMY NATICK LABS MA FOOD LAB
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Procedures have been developed for producing several different irradiation-sterilized fish items, using salmon and tuna as basic ingredients, which were scored as acceptable shortly after irradiation. Breading and additional cooking after irradiation resulted in a decrease in irradiation odor and flavor. Addition of hickory smoke also tended to reduce irradiation induced odor and flavor changes. Irradiation caused a bleaching of typical salmon color in the salmon cakes but did not effect the color in the tuna cakes. The texture of the tuna appeared to be more affected by the irradiation treatment than the texture in salmon, with a tendency towards dryness in the tuna. No storage stability studies were done.
- Food, Food Service and Nutrition