Irradiation of fish and fish products – opportunities and perspectives
Session
Agriculture, Food Science and Technology
Description
In the constant struggle of the human population with the factors that contaminate and spoil food, treating food with ionizing radiation is becoming a more common trend, offering many advantages compared to traditional methods of food preservation. Regarding fish and fish products, this procedure is becoming an increasingly common choice, allowing non-thermal preservation of their stability. This paper presents the reasons for choosing irradiation in maintaining microbiological safety and extending the shelf life of fish and fish products, the doses recommended by the relevant international institutions, examples from practice, changes in organoleptic characteristics depending on the dose of irradiation, a comparison of the legislation in the countries that allow the treatment of this type of food with irradiation and a presentation of the standards and methods for the detection of treated fish and fish products. In the extensive literature found on this issue, it is noted that treating fish and fish products with ionizing radiation is a regular procedure in the USA and Asian countries, which are the largest consumers of this type of food. While doing so, choosing the optimal dose of irradiation is of primary importance due to the appearance of unpleasant odors and tastes that make them unacceptable to consumers.
Keywords:
Irradiation, Fish and fish products, Shelf life
Proceedings Editor
Edmond Hajrizi
ISBN
978-9951-550-50-5
Location
UBT Kampus, Lipjan
Start Date
29-10-2022 12:00 AM
End Date
30-10-2022 12:00 AM
DOI
10.33107/ubt-ic.2022.319
Recommended Citation
Boshevska, Marija and Dimovska, Dijana Blazhekovikj, "Irradiation of fish and fish products – opportunities and perspectives" (2022). UBT International Conference. 328.
https://knowledgecenter.ubt-uni.net/conference/2022/all-events/328
Irradiation of fish and fish products – opportunities and perspectives
UBT Kampus, Lipjan
In the constant struggle of the human population with the factors that contaminate and spoil food, treating food with ionizing radiation is becoming a more common trend, offering many advantages compared to traditional methods of food preservation. Regarding fish and fish products, this procedure is becoming an increasingly common choice, allowing non-thermal preservation of their stability. This paper presents the reasons for choosing irradiation in maintaining microbiological safety and extending the shelf life of fish and fish products, the doses recommended by the relevant international institutions, examples from practice, changes in organoleptic characteristics depending on the dose of irradiation, a comparison of the legislation in the countries that allow the treatment of this type of food with irradiation and a presentation of the standards and methods for the detection of treated fish and fish products. In the extensive literature found on this issue, it is noted that treating fish and fish products with ionizing radiation is a regular procedure in the USA and Asian countries, which are the largest consumers of this type of food. While doing so, choosing the optimal dose of irradiation is of primary importance due to the appearance of unpleasant odors and tastes that make them unacceptable to consumers.