Radiation processing to improve the quality of fishery products

Extensive investigations, worldwide, in the last 4 decades have shown the b enefits of radiation processing for the preservation and microbial quality improvement of seafoods. In the present review, the various factors determi ning the quality of seafoods are first presented. The basic principles unde rlying the effects of ionizing radiation and specific effects on food const ituents such as proteins, amino acids, lipids, vitamins, and tissue enzymes are discussed. Data on radiation processing of seafoods are reported and d iscussed with respect to shelf life enhancement under refrigeration by cont rol of bacteria causing spoilage, radiation sensitivity of pathogenic micro organisms and parasites of public health significance and their elimination in fresh and frozen fishery products, control of insect disinfestation in dried fishery products, influence of irradiation on nutritional and sensory quality attributes, detection of irradiation treatment, economics, and int ernational status.