Bulk preservation of small pelagic fish by gamma irradiation: studies on amodel storage system using Anchovies

Non-packaged, whole anchovy (Stolephorus commersonii) in lots of 20 kg were subjected to gamma irradiation at 2 kGy. The treated fish were stored unde r ice in insulated boxes which were held at 13 degrees 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 sens ory, chemical and microbiological parameters. The non-packaged irradiated f ish had better quality attributes which was acceptable up to 17 days in com parison to a storage life of 13 days for the unirradiated counterpart. Alth ough packaged irradiated fish had a longer shelf life of 20 days, packaging caused drip accumulation and poor appearance of the fish. The advantages o f the non-packaged storage system in commercial handling of irradiated smal l pelagic fish species are discussed. (C) 2000 Canadian Institute of Food S cience and Technology. Published by Elsevier Science Ltd. All rights reserv ed.