Abstract
ABSTRACTSweetlip (Lethrinus miniatus), red emperor (Lutjanus sebae), mackerel (Scomberomorus commerson), whiting (Sillago ciliata), mullet (Mugil cephalus), barramundi (Lutes culcarifer), sand crab (Portunus pelagicus), Moreton Bay prawns (Metapenaeus spp.) and king prawns (Penaeus plubujus) were irradiated at doses of 0, 1, 3 and 5 kGy. A dose of 1 kGy resulted in a 1.5 to 4 log reduction in total bacterial numbers. Sensory quality decreased with increasing radiation dose except for Moreton Bay prawns and cooked king prawns, which were acceptable after a 5 kGy dose. Doses higher than 3 kGy caused adverse odor and flavor changes in Moreton Bay and cooked king prawns. A dose of 1 kGy could extend storage life of any of the species without adversely affecting sensory quality.
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