Application of Gamma Irradiation and Additive in Fresh-keeping of the Mildly Salted Pseudosciaena crocea
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Abstract:
To explore the application of gramma irradiation and additives in Fresh-keeping of the light salted Pseudosciaena crocea, the influence of low-dose gamma irradiation(1 kGy) and additives (0.3% sodiumlactate +0.5% citric acid )on quality and shelf life of mildly salted Pseudosciaena crocea stored at 25℃was discussed by analyzing the changes in sensory quality, microbiological and chemical properties. The results showed that both of the two processing methods can remarkably prolonged the shelf life. Compared to the shelf life of control group(9 days), the shelf lifes of experimental groups can be extended to 16 days and 13days, respectively. 1 kGy gamma rays had better preservation effect than additives (0.3% sodiumlactate +0.5% citric acid). The work can provide technical references for industrial application.
