出版社：Japanese Society of Nutrition and Food Science
摘要：In continuation of the work reported previously1), the extention of storage period of steamed fish paste products by Co-60 gamma irradiation was studied at higher storage temperatures. When vacuum packed baked samples were irradiated, a considerable in crease in storage period was observed. However, the loss of the originalflavor after irradiation and a change in color on storing occurred, these changes being marked with a large irradiation dose. An early stage of deterioration was detected by turbidmetry, which has been suggested by Tomiyama, et al 4), along with organoleptic observations.
