The specificity of fish preserves determines the increased risk of microbiological contamination and the relevance of using radurization to reduce it. The paper shows the results of comparing the effectiveness of various types of ionising radiation (γ-radiation of the 60Co radioisotope, electron radiation with an electron energy of 4.8 MeV, bremsstrahlung X-rays with quantum energy not exceeding 4.8 MeV) for processing fish preserves considering sensory and microbiological indicators (quantity and species composition). Almost complete inhibition of microorganisms was caused by the action of γ-radiation with an absorbed dose of 6 kGy. The action of electronic and X-ray radiation gave a significant (from 80 to 99%) decrease in the number of microorganisms at absorbed doses from 1.5 to 3 kGy. The revealed differences in the efficiency of the action of γ-radiation and radiation generated by an electron accelerator (electron and X-ray radiation) were associated with differences in the radiation energy and the parameters of irradiation sources. Irradiation of fish preserves at doses of 3 and 6 kGy reduces the species diversity of microorganisms. Survived microorganisms belonged to the yeast-like fungi of the Candida, Pichia and Kacuria genera. The results of the study showed the effectiveness of the use of radiation processing of fish preserves as an additional element in the production technology, which ensures their microbiological safety and increases the shelf life.
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