00000caa a22000003i 4500 UP-1685594773862387965 Buklod 20210218134110.0 m | | ta 210218s1981 xx r |||| u|eng d (iLib)UPBAG-00039292328 STII-DOST BAG rda eng ARTICLE-2238 Gonzales, Olympia N. author. Elimination of the risk resulting from pathogenic microorganisms in some Philippine fishery products by gamma irradiation Olympia N. Gonzalez, Felices C. Sanchez, Julieta B. Vista and Rosalinda P. Ronquillo. 1981. pages 45-53 26 cm text rdacontent unmediated rdamedia volume rdacarrier Includes bibliographical references (page 51) It was deemed necessary to improve the keeping quality of dried and smoked mackerel (Rastrelliger brachysomus and herring (Sardinella fimbriata), smoked milkfish (Chanos)and sinaing na tulingan (steamed Auxis thazard) because they have high moisture, low salt contents and these fishery products was anticipated to prolong their storage life and eliminate the risk resulting from inadvertent contamination with pathogens such as Salmonella, E.coli and Staphylococus aureus. Results of the study showed that irradiation could in fact protect from microorganisms the smoked and steamed fishery products and prolong their storage life despite their relatively low salt and high moisture content. Furthermore, the process destroyed much of the spoilage agents such as bacteria, insects, parasites, molds and yeasts. Irradiation at 5 KGy level did not affect significantly the organoleptic properties of these food products Chemistry. Potassium permanganate Oxidation. Verma, R.M. author. The Philippine Journal of Science Vol. 110, nos.3-4, July-December 1981. FI UPBAG UPBAG-MAIN ARTICLE-2238 Analytics