Effect of vacuum packaging and low-dose irradiation on the microbial, chemical and sensory characteristics of chub mackerel (Scomber japonicus).

The effects of vacuum packaging followed by gamma irradiation treatment (1.5 kGy) on the shelf-life of fillets of chub mackerel (Scomber japonicus) were examined, during chill storage. The control and the treated packs were analyzed periodically for chemical (TMA, TBARS, biogenic amines) and microbial characteristics.