Shelf life extension of ready to eat fish burger using gamma irradiation
Keywords:
Fish burger , Ready to eat, Gamma irradiation, Shelf lifeAbstract
This research aims to extend the shelf life of ready-to-eat (RTE) fish burger. RTE fish burger was prepared from minced salmon (red flesh fish) and minced dory (white flesh fish) at ratio of 50:50, packed in sealed plastic bags and exposed to gamma irradiation at 2, 4, 6 and 8 kGy. Aw and water holding capacity slightly decreased, whereas pH increased after irradiation (p£ 0.05). Distance at failure (fracturability), redness (a*) of burger crust, redness (a*) of burger flesh decreased at 8, 2 and 4 kGy respectively (p£ 0.05). However, panelists accepted irradiated RTE fish burger even at 8 kGy. The RTE fish burger was free from the pathogens including Salmonella spp.,Staphylococcus aureus, Listeria monocytogenes, Bacillus aureus, Clostridium perfringens and Escherichia coli but microbial populations of 4 log CFU/g still remained in the burger. Thus RTE fish burger was spoiled at 3 days of ambient storage (25±5 oC). Gamma irradiation at 8 kGy could destroy entire microbial and extend shelf life of RTE fish burger from 3 days to 2 months at ambient temperature (25±5 oC).
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