Shelf life Extension of Whole and Steaks of Rohu (Labeo rohita) by Gamma Irradiation

Warrier S.B.; Panchavarnam S.; Manisha K.; Basu S.; Venugopal V.

doi:10.56093/ft.v40i1.17265

Authors

Warrier S.B. Bhabha Atomic Research Centre, Trombay, Mumbai
Panchavarnam S. Bhabha Atomic Research Centre, Trombay, Mumbai
Manisha K. Bhabha Atomic Research Centre, Trombay, Mumbai
Basu S. Central Institute of Fisheries Education, Versova
Venugopal V. Bhabha Atomic Research Centre, Trombay, Mumbai

https://doi.org/10.56093/ft.v40i1.17265

Keywords:

Rohu, gamma irradiation, shelf life extension, storage life, fish steaks.

Abstract

Fresh rohu were procured from the local market and packed in polyethylene pouches and were subjected to gamma irradiation as whole or steaks at a dose of 0, 1 or 2 kGy. The treated fish and steaks were stored under ice. At periodic intervals, quality of the fish was determined by sensory, microbiological and chemical parameters. The unirradiated whole fish and steaks were acceptable up to 14 and 20 days in comparison to a storage life of 28 and 32 days for the respective samples irradiated at 1 kGy. Irradiation of whole fish at 2 kGy gave a shelf life of 35 days. The extent of lipid oxidation due to irradiation was not significant and had no effect on sensory quality of the ice-stored fish.