Influence of salting and gamma irradiation on the shelf-life extension of threadfin bream in ice

Fresh, eviscerated threadfin bream (Nemipterus japonicus) packaged in polye thylene pouches were dipped in 10% (w/w) sodium chloride for 1 h and subjec ted to gamma irradiation at 0, 1 or 2 kGy at ice temperature. The treated f ish were stored under ice. At periodic intervals, quality of the fish was d etermined by sensory, chemical and microbiological parameters. The unsalted and unirradiated fish was acceptable up to 8 days in comparison to a stora ge life of 12 and 22 days for the unsalted fish irradiated at 1 and 2 kGy, respectively. Salting prior to irradiation at 0. 1 or 2 kGy gave a shelf li fe of 9, 14 and 28 days, respectively. Salting gave a firmer texture to the fish and prevented drip formation in the pouches during storage. The resul ts suggested that while irradiation could significantly (P< 0.05) extend th e refrigerated shelf life of threadfin bream, salting prior to irradiation could enhance the acceptability of the irradiated fish. (C) 2001 Elsevier S cience Ltd. All rights reserved.