The quality of radiation-pasteurized halibut stored at 34°F
was evaluated subjectively and objectively over a period of 18 weeks.
Results of flavor evaluation and chemical analyses showed that the
storage life of halibut irradiated at 0.50, 0.75 and 1.00 megarad was
extended more than threefold. Although irradiated samples were
consistently rated inferior to unirradiated reference sample by the
taste panel, they remained in good condition throughout the 18-week
period. No viable, aerobic microorganisms were found. Very little
increase in trimethylamine nitrogen, volatile acid number and pH was
observed. An increase in free amino nitrogen content was noted on
the ninth week up to the twelfth week of storage after which a slight
decrease was evident.
Pasteurizing radiation was found to induce oxidative
rancidity in ground halibut as determined by TBA number and
peroxide value. Discoloration of the fish or rusting was observed
in all irradiated samples except those treated with 0.005 percent of
a commercial mixture of antioxidants, Tenox VI. Oxidative rancidity
as measured by TBA number and peroxide value was also markedly
inhibited by Tenox VI. Thiodipropionic acid used at the same concentration
was found ineffective in preventing rancidity and rusting
in the irradiated fish. / Graduation date: 1964
| Identifer | oai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/27383 |
| Date | 19 February 1964 |
| Creators | Serrano, Lolita Bate |
| Contributors | Sinnhuber, Russell O. |
| Source Sets | Oregon State University |
| Language | en_US |
| Detected Language | English |
| Type | Thesis/Dissertation |
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