Effects of gamma irradiation on chemical, microbial quality and shelf life of shrimp
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Dosyalar
Tarih
2012
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In 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.
Açıklama
Anahtar Kelimeler
Frozen, Irradiation, Refrigeration, Shelf life, Shrimp, Combined effect, Frozen, Gamma irradiation, High dose, Irradiated samples, Lipid oxidation, Microbial count, Microbial quality, pH value, Physico-chemical changes, Protein oxidation, Shelf life, Shrimp, Storage temperatures, Thiobarbituric acid, Trimethylamine, Gamma rays, Irradiation, Refrigeration, Shellfish, nitrogen, thiobarbituric acid, trimethylamine, volatile agent, article, chemical phenomena, controlled study, food preservation, food storage, freezing, gamma irradiation, lipid oxidation, meat, microbial growth, microbial quality, microbiological phenomena and functions, nonhuman, pH, physical chemistry, protein metabolism, radiation dose, sampling, shelf life, shrimp, storage temperature
Kaynak
Radiation Physics and Chemistry
WoS Q Değeri
Scopus Q Değeri
Q2
Cilt
81
Sayı
12
