Effects of gamma irradiation on chemical, microbial quality and shelf life of shrimp

Effects of gamma irradiation on chemical, microbial quality and shelf life of shrimp

In the present study the combined effect of gamma irradiation (1, 3 and 5kGy) and storage at two temperatures: refrigeration (+4°C) and frozen (−18°C), on the shelf-life extension of fresh shrimp meat was investigated. The study was based on microbiological and physicochemical changes occuring in th...

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Veröffentlicht in:Radiation physics and chemistry (Oxford, England : 1993) England : 1993), 2012-12, Vol.81 (12), p.1923-1929
Hauptverfasser: Hocaoğlu, Aslı, Sükrü Demirci, Ahmet, Gümüs, Tuncay, Demirci, Mehmet
Format: Artikel
Sprache:eng
Schlagworte:
Frozen
Gamma irradiation
Gamma rays
Irradiation
Lipids
Microorganisms
Oxidation
Refrigeration
Shelf life
Shrimp
Shrimps
Storage temperature
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Zusammenfassung:In the present study the combined effect of gamma irradiation (1, 3 and 5kGy) and storage at two temperatures: refrigeration (+4°C) and frozen (−18°C), on the shelf-life extension of fresh shrimp meat was investigated. The study was based on microbiological and physicochemical changes occuring in the shrimp samples. Total volatile base nitrogen values and trimethylamine values for irradiated shrimp samples were significantly lower than non-irradiated samples at both storage temperatures, and the rate of decrease was more pronounced in samples irradiated at the higher dose (p
ISSN:0969-806X
1879-0895
DOI:10.1016/j.radphyschem.2012.07.017