Bacterial Spoilage Profiles to Identify Irradiated Fish
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 56, Issue 2, pages 332–334, March 1991
How to Cite
ALUR, M.D., VENUGOPAL, V., NERKAR, D.P. and NAIR, P.M. (1991), Bacterial Spoilage Profiles to Identify Irradiated Fish. Journal of Food Science, 56: 332–334. doi: 10.1111/j.1365-2621.1991.tb05273.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 2/23/90; revised 7/27/90; accepted 8/29/90.
Effects of low dose γ-irradiation of fish product on spoilage potentials of bacteria (Aeromonas hydrophila, Salmonella typhimurium, Bacillus megaterium, and Pseudomonas marinoglutinosa) and mixed flora were examined for ability to proliferate in radurized fish and produce volatile acids (TVA) and bases (TVBN). Bacteria proliferated well in unirradiated and irradiated fish, but formation of VA and VB were lower in irradiated than unirradiated counterparts. This was found in Bombay duck, Indian mackerel, white pomfret, seer and shrimp gammairradiated at 0 to 5 kGy under ice. TV A and TVBN produced by the organisms or mixed flora from fish were only 30–50% those of controls. A method for identifying radiation-processed fish could evolve based on lower susceptibility of irradiated fish to bacterial spoilage.