Combination of glazing, nisin treatment and radiation processing for shelf-life extension of seer fish (Scomberomorous guttatus) steaks

Abstract Fish and fishery products are most perishable. Combination of chilling with gamma irradiation, edible coatings, addition of antimicrobials etc has been applied to extend the shelf life. In the present study, a process to enhance the shelf life of seer fish ( Scomberomorus guttatus ) steaks using combination of coating prepared from gel dispersion of same fish; incorporated with nisin and gamma irradiation is described. A combination of glazing incorporated with nisin and irradiation at 2 kGy and 5 kGy increased the shelf life of the steaks from 7 days up to 34 and 42 days respectively on chilled storage.