Irradiacion del pescado con cobalto 60 para prolongar su conservacion

Abstract

Fillets of hake (Merluccius merluccius hubbsi) treated with three different doses of radiation (2, 6 and 10 kGy) provided by a 60Co source were stored at a temperature of 0 oC together with a sample of control fillets. Subsequently, the irradiated samples and the control sample were submitted to microbiological and organoleptic studies to determine the effect of irradiation on conservation time. The irradiated fillets showed a considerable reduction in the number of microorganisms capable of inducing putrefaction and deterioration of edibility. At higher doses of radiation, the number of microbes was lower. The most effective dose was 6 kGy. Storage at 0 oC produced a synergistic effect with the irradiation that prolonged conservation time

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