-. Kamrunnahar, Md. Enamul Haque, Arzina Hossain, Mahfuza Islam, M. Munshi, K. Asaduzzaman, R. Huque
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引用次数: 1
摘要
研究了柠檬酸(2%)和γ辐射(1.0和1.5 kGy)对Bata, Labeo Bata (Hamilton, 1822)在冷藏温度(4°C)下储存28天的质量和保质期的影响。通过感官评分(organoltic scores)、化学评分(TV)和微生物评分(TBC和TCC)进行质量评价。感官评价表明，辐照样品比对照和柠檬酸处理样品更可接受，也保持可接受长达28天。鱼类肌肉的TV随贮藏时间的延长而增加。在柠檬酸处理的样品中，增加率较低，在1.5 kGy辐照的样品中，增加率最低。辐照样品的微生物学评价效果最好。伽马辐射与低温(4°C)相结合可以延长保质期，该技术可用于其他鱼类的保存。贾汉吉纳格尔大学;科学通报8(2):25-33,2019 (12)
Effects of citric acid and gamma radiation on the shelf life of Labeo bata (Hamilton, 1822)
The effects of citric acid (2%) and gamma radiation (1.0 and 1.5 kGy) on the quality and shelf life extension of Bata, Labeo bata (Hamilton, 1822) stored at refrigerated temperature (4°C) for 28 days were examined. Quality assessment were made by sensory (organoleptic scores), chemical (TV) and microbiological (TBC and TCC) evaluations. Organoleptic evaluation showed that irradiated samples were more acceptable than control and citric acid treated samples which also remained acceptable upto 28 days. TV of fish muscles increased with the increase of storage periods in all the samples. The rate of increase was lower in citric acid treated samples and the lowest was observed in samples with 1.5 kGy irradiation. Irradiated samples showed the best results in microbiological assessment. Gamma radiation in combination with low temperature (4°C) could increase the shelf life, and this technique may be applied for other fish species preservation.
Jahangirnagar University J. Biol. Sci. 8(2): 25-33, 2019 (December)
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