Combined effect of antimicrobial coating and gamma irradiation on shelf life extension of pre-cooked shrimp ( Penaeus spp.)

The present study was conducted to evaluate the combined effect of low-dose gamma irradiation and antimicrobial coating on the shelf life of pre-cooked shrimp ( Penaeus spp.). Antimicrobial coatings were obtained by incorporating various concentrations of thyme oil and trans-cinnamaldehyde in coatin...

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Veröffentlicht in:	International journal of food microbiology 2001-08, Vol.68 (1), p.1-9
Hauptverfasser:	Ouattara, B., Sabato, S.F., Lacroix, M.
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Antimicrobial coating Biological and medical sciences cinnamaldehyde Colony Count, Microbial Fish and seafood industries Food Handling Food industries Food Irradiation Food Microbiology Food Preservation - methods Fundamental and applied biological sciences. Psychology Gamma irradiation Gamma Rays Marine Odorants Penaeidae - microbiology Penaeus Pseudomonas putida Seafood - microbiology Shelf life Shrimp Taste thyme oil Time Factors
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