Which of the following is true with respect to irradiation for fresh fish?

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asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

Which of the following is true with respect to irradiation for fresh fish?

(a) The odor caused by volatile formed in irradiated fresh fish decreases with storage time if the product is packed in a gas permeable container

(b) The expected shelf life at a given storage temperature would depend on the radiation dose

(c) None of the mentioned

(d) Neither of the mentioned

This question was addressed to me in examination.

Question is from Principles of Food Irradiation-2 in section Principles of Chemical Preservation of Food, Principles of Food Irradiation and Food Quality factors of Food Engineering

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