Stability of Radurized Indian Mackerel ( Rastrelliger kanagurta ) as a Function of Temperature

The influence of 1.5 kGy of gamma irradiation on the stability of Indian mackerel ( Rastrelliger kanagurta ) stored at temperatures of 0, 5, 10 and 15 C was examined. Using several indices for assessment of quality, it was found that the radiation treatment suppressed the rate of spoilage of fish stored at the above temperatures. However, the relative spoilage rates of both unirradiated and irradiated mackerel were similar as a function of storage temperature. The storage-life of fish calculated on the basis of the Spencer and Baines equation for evaluation of spoilage compared favorably with scores obtained by organoleptic evaluation.