Boshevska, Marija and Blazhekovikj - Dimovska, Dijana (2022) IRRADIATION OF FISH AND FISH PRODUCTS - OPPORTUNITIES AND PERSPECTIVES. 8th International Congress on Innovative Scientific Approaches, Samsun, Turkey. pp. 315-326. ISSN ISBN: 978-625-6380-89-9

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In the constant struggle of the human population with the factors that contaminate and spoil food, treating food with ionizing radiation is becoming a more common trend, offering many advantages compared to traditional methods of food preservation. Regarding fish and fish products, this procedure is becoming an increasingly common choice, allowing non-thermal preservation of their stability. This paper presents the reasons for choosing irradiation in
maintaining microbiological safety and extending the shelf life of fish and fish products, the doses recommended by the relevant international institutions, examples from practice,
changes in organoleptic characteristics depending on the dose of irradiation, a comparison of the legislation in the countries that allow the treatment of this type of food with irradiation and a presentation of the standards and methods for the detection of treated fish and fish products. In the extensive literature found on this issue, it is noted that treating fish and fish products with ionizing radiation is a regular procedure in the USA and Asian countries, which
are the largest consumers of this type of food. While doing so, choosing the optimal dose of irradiation is of primary importance due to the appearance of unpleasant odors and tastes that make them unacceptable to consumers.

Item Type: Article
Subjects: Scientific Fields (Frascati) > Agricultural Sciences > Agriculture, forestry and fisheries
Scientific Fields (Frascati) > Natural sciences > Biological sciences
Divisions: Faculty of Biotechnical Sciences
Depositing User: Prof. d-r Dijana Blazhekovikj - Dimovska
Date Deposited: 26 Dec 2022 17:38
Last Modified: 26 Dec 2022 17:39

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