Development of Radiation-Sterilized Fish Products

Abstract

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.

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Document Details

Document Type
Technical Report
Publication Date
Apr 01, 1969
Accession Number
AD0688123

Entities

People

  • Harold C. Thompson
  • Mary H. Thompson
  • Melvin E. Waters
  • Robert N. Farragut
  • Travis D. Love

Organizations

  • United States Army Soldier Systems Center

Tags

Communities of Interest

  • Biomedical

DTIC Thesaurus Topics

  • Abstracts
  • Biological Sciences
  • Commerce
  • Condiments
  • Consumers
  • Fish
  • Food
  • Geography
  • Materials
  • Meals
  • Military Research
  • Moisture
  • Moisture Content
  • Ovens
  • Radiation
  • United States
  • Vegetables

Fields of Study

  • Agricultural and Food sciences

Readers

  • Aquatic Ecology
  • Gender and Food Studies
  • Nuclear and Radiation Engineering.