DEVELOPMENT OF IRRADIATION STERILIZED SHELF-STABLE FISH AND SEAFOOD PRODUCTS

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.

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Document Details

Document Type
Technical Report
Publication Date
Aug 01, 1965
Accession Number
AD0620675

Entities

People

  • H. W. Schultz
  • M. Landers
  • R. O. Sinnhuber
  • T. C. Yu

Organizations

  • Oregon State University

Tags

DTIC Thesaurus Topics

  • Acceptability
  • Antioxidants
  • Citric Acid
  • Condiments
  • Consumers
  • Fish Oils
  • Food
  • High Vacuum
  • Materials
  • Materials Testing
  • New York
  • Oils
  • Plant Oils
  • Product Development
  • Radiation
  • Reflectance
  • Vegetables

Fields of Study

  • Agricultural and Food sciences

Readers

  • Gender and Food Studies