Gamma Irradiation as a Means of Extending the Storage Life of Haddock Fillets

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Abstract
Studies of the storage life of iced haddock (Melanogrammus aeglefinus) fillets after treatment with doses of gamma radiation of 75,000, 150,000, and 250,000 rads, have shown that a useful extension of the storage life is made possible by irradiation. The fillets irradiated with the 75,000-rad dose and assessed after cooking became unacceptable after about 25 days at 0 °C. The unirradiated control became unacceptable after 12 days. Fillets irradiated at the two higher levels were of lower quality initially than the fillets irradiated at the 75,000-rad level but showed no significant decrease in acceptability up to 27 days storage in ice. Raw fillets developed an objectionable odour and appearance just prior to becoming unacceptable to the taste panel.

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