Irradiation Techniques for Shelf Life Extension of Seafood: An Overview
Jeyakumari Annamalai *
ICAR- Central Institute of Fisheries Technology (CIFT), Cochin, Kerala, 682 029, India.
Narasimha Murthy L.
MRC of ICAR- CIFT, Vashi, Navi Mumbai, Maharsatra, 400 703, India.
Girija Saurabh Behere
College of Fisheries, Datia, Rani LakshmiBai Central Agricultural University, Uttar Pradesh, 284 003, India.
*Author to whom correspondence should be addressed.
Abstract
Non-thermal processing techniques for fish and fish product preservation are gaining importance at present due to no loss of properties during heating. Irradiation forms a better option for fish and fishery product preservation due to its lethal effect on microbes. Seafood irradiation has been proven an effective and safe method without adverse effects increasing the integrity and safety of fish and fishery products as food is not becoming radioactive at low and medium doses up to 10 kGy proved by scientific research. Irradiation of fish and fishery products reduces microbial load and total volatile base nitrogen value, however, it may increase the barbituric acid-reducing substances (TBARS) due to the formation of radiolytic products. Irradiation is now being commonly used in many countries, as people are becoming more aware of the role of food irradiation in regard to seafood safety and product shelf-life extension. Reliable methods for the detection of irradiation are now available and are effective in confirming compliance with regulations regarding food irradiation. An extensive education is needed for broad public acceptance. In this review, irradiation for the preservation of fish and fishery products has been explained.
Keywords: Shelf life, fishery products, irradiation, quality, seafood preservation