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....