Combined Effect of Gamma Irradiation and Low Temperature Storage on the Microbial and Biochemical Quality of Sutchi Catfish

By:

Mahendra Uikey, Manjanaik Bojayanaik, Jyoti Ganachari, Darren Jeeth Fernandes, Srinu Nayak Banavath, Sagar Naik Chandra Naik, Sachin Chavan Dnyanoba, Veena Shetty Alandur, Somashekarappa Hiriyur

Date:

2024

Resource type:

Blogs/news/opinion

Link:

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Gamma irradiation

Seafood preservation

Microbial quality

Sutchi catfish

Frozen storage

This study evaluates the combined impact of gamma irradiation and low-temperature storage on Sutchi catfish quality. Fish samples irradiated at doses of 1.0, 3.0, and 5.0 kGy demonstrated reduced microbial loads and better biochemical stability. Shelf life extended to 21 days under refrigeration and 90 days in frozen storage, showcasing gamma irradiation's potential to enhance seafood safety and quality.

Photo Credit: Canva