Abstract
Non-packaged, whole anchovy (Stolephorus commersonii) in lots of 20 kg were subjected to gamma irradiation at 2 kGy. The treated fish were stored under ice in insulated boxes which were held at 13°C. The slow melting of the ice under the storage conditions continuously washed the fish during storage. At periodic intervals, quality of the fish was determined by sensory, chemical and microbiological parameters. The non-packaged irradiated fish had better quality attributes which was acceptable up to 17 days in comparison to a storage life of 13 days for the unirradiated counterpart. Although packaged irradiated fish had a longer shelf life of 20 days, packaging caused drip accumulation and poor appearance of the fish. The advantages of the non-packaged storage system in commercial handling of irradiated small pelagic fish species are discussed.
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