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

dc.contributor.authorHocaoğlu, A.
dc.contributor.authorSükrü Demirci, A.
dc.contributor.authorGümüş, Tuncay
dc.contributor.authorDemirci, M.
dc.date.accessioned2022-05-11T14:44:52Z
dc.date.available2022-05-11T14:44:52Z
dc.date.issued2012
dc.identifier.issn0969-806X
dc.identifier.urihttps://doi.org/10.1016/j.radphyschem.2012.07.017
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9801
dc.description.abstractIn the present study the combined effect of gamma irradiation (1, 3 and 5. kGy) 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<0.05). Thiobarbituric acid values for irradiated shrimp samples were significantly higher than non-irradiated samples at both storage temperatures (p<0.05). pH values of shrimp samples were affected significantly by both irradiating dose and storage temperatures (p<0.05). Microbial counts for non-irradiated shrimp samples were higher than the respective irradiated samples at both storage temperatures (p<0.05). The results revealed that irradiation at high dose (5. kGy) might enhance lipid oxidation, although the growth of microorganisms and protein oxidation was inhibited. © 2012 Elsevier Ltd.en_US
dc.language.isoengen_US
dc.identifier.doi10.1016/j.radphyschem.2012.07.017
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectFrozenen_US
dc.subjectIrradiationen_US
dc.subjectRefrigerationen_US
dc.subjectShelf lifeen_US
dc.subjectShrimpen_US
dc.subjectCombined effecten_US
dc.subjectFrozenen_US
dc.subjectGamma irradiationen_US
dc.subjectHigh doseen_US
dc.subjectIrradiated samplesen_US
dc.subjectLipid oxidationen_US
dc.subjectMicrobial counten_US
dc.subjectMicrobial qualityen_US
dc.subjectpH valueen_US
dc.subjectPhysico-chemical changesen_US
dc.subjectProtein oxidationen_US
dc.subjectShelf lifeen_US
dc.subjectShrimpen_US
dc.subjectStorage temperaturesen_US
dc.subjectThiobarbituric aciden_US
dc.subjectTrimethylamineen_US
dc.subjectGamma raysen_US
dc.subjectIrradiationen_US
dc.subjectRefrigerationen_US
dc.subjectShellfishen_US
dc.subjectnitrogenen_US
dc.subjectthiobarbituric aciden_US
dc.subjecttrimethylamineen_US
dc.subjectvolatile agenten_US
dc.subjectarticleen_US
dc.subjectchemical phenomenaen_US
dc.subjectcontrolled studyen_US
dc.subjectfood preservationen_US
dc.subjectfood storageen_US
dc.subjectfreezingen_US
dc.subjectgamma irradiationen_US
dc.subjectlipid oxidationen_US
dc.subjectmeaten_US
dc.subjectmicrobial growthen_US
dc.subjectmicrobial qualityen_US
dc.subjectmicrobiological phenomena and functionsen_US
dc.subjectnonhumanen_US
dc.subjectpHen_US
dc.subjectphysical chemistryen_US
dc.subjectprotein metabolismen_US
dc.subjectradiation doseen_US
dc.subjectsamplingen_US
dc.subjectshelf lifeen_US
dc.subjectshrimpen_US
dc.subjectstorage temperatureen_US
dc.titleEffects of gamma irradiation on chemical, microbial quality and shelf life of shrimpen_US
dc.typearticleen_US
dc.relation.ispartofRadiation Physics and Chemistryen_US
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.identifier.volume81en_US
dc.identifier.issue12en_US
dc.identifier.startpage1923en_US
dc.identifier.endpage1929en_US
dc.institutionauthorHocao?lu, A.
dc.institutionauthorSükrü Demirci, A.
dc.institutionauthorGümüş, Tuncay
dc.institutionauthorDemirci, M.
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.authorscopusid55331290400
dc.authorscopusid23979419500
dc.authorscopusid6602223026
dc.authorscopusid57220204043
dc.identifier.scopus2-s2.0-84867191729en_US


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