A comparative analysis on the shelf life extension of irradiated and non-irradiated roundscad with the influence of salting

• Main Authors: Disonglo, A., Tamondong, D., Moreno, Dickerson C.
• Format: text
• Published: Animo Repository 2005
• Subjects: Fishes—Preservation; Fishes—Radiation preservation; Salted fish; Frozen fish—Quality; Physics
• Online Access: https://animorepository.dlsu.edu.ph/faculty_research/8151
• Institution: De La Salle University

Decapterus macrosoma, commonly known as roundscad or "galunggong" was immersed in aqueous solution of 10% grade sodium chloride for 90 minutes and was exposed to four doses. Effects of salting, freezing and irradiation were evaluated using three parameters at periodic intervals of i week. Sensory analysis was completed by taking 8 randomly selected participants in descriptive testing. All the samples that were examined using visual inspection and quality parameters from weeks 1 to 4 _was accepted by the participants though this did not s ow impressive results since data gathered were too random to be a basis for spoilage determination. Microbiological analysis was accomplished by TPC (Total Plate Count) and coliform testing using PCA (P ate Count Agar) and lactose broth, respectively. Notable results were obtained for TPC; however, 1 kGy did not behave as expected during the 3rd week of analysis. A good line correlation was achieved between irradiation and coliform growth for weeks 1 to 4 of storage for all samples. Physical analysis was done by obtaining the pH levels of the samples. The slight change in the pH value was considered as a characteristic chemical property of the fish. All the results obtained brought to the realization that salting improved the texture and enhanced the accept-ability of the fish.· Combination treatment of salting, freezing and irradiation inhibited the growth of microorganisms that lead to inadequate changes in the characteristic property of the fish sample evaluated in four weeks.