出版社：Japanese Society of Nutrition and Food Science
摘要：The samples sealed under vacuum in Irax film were irradiated at dose levels of 2, 3, 4 and 4.6×105r and some of these samples heat-treated immediately after irradiation for removal of the off odors detected previously. The 2-TBA tests indicated that a significant decrease in absorbance at 530mμ was observed by the heat-treatment but no difference at 430mμ. Although a slight difference between the irradiated and irradiated, head-treated samples was detected by a panel test, the latter method, however, prolonged their shelf-life; no sign of deterioration up to 184 days compared with 45 days (in the preceeding report) by irradiation alone. Duplicate runs on bacterial counts during a period of 30days showed that the count of the irradiated sample, 4×105r remained around 10102 all through the testing period. A relation between dose rates and shelf-life was also discussed.
