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

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dc.authorscopusid55331290400
dc.authorscopusid23979419500
dc.authorscopusid6602223026
dc.authorscopusid57220204043
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.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
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.
dc.identifier.doi10.1016/j.radphyschem.2012.07.017
dc.identifier.endpage1929
dc.identifier.issn0969-806X
dc.identifier.issue12en_US
dc.identifier.scopus2-s2.0-84867191729
dc.identifier.scopusqualityQ2
dc.identifier.startpage1923
dc.identifier.urihttps://doi.org/10.1016/j.radphyschem.2012.07.017
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9801
dc.identifier.volume81
dc.indekslendigikaynakScopus
dc.institutionauthorHocao?lu, A.
dc.institutionauthorSükrü Demirci, A.
dc.institutionauthorGümüş, Tuncay
dc.institutionauthorDemirci, M.
dc.language.isoen
dc.relation.ispartofRadiation Physics and Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectFrozen
dc.subjectIrradiation
dc.subjectRefrigeration
dc.subjectShelf life
dc.subjectShrimp
dc.subjectCombined effect
dc.subjectFrozen
dc.subjectGamma irradiation
dc.subjectHigh dose
dc.subjectIrradiated samples
dc.subjectLipid oxidation
dc.subjectMicrobial count
dc.subjectMicrobial quality
dc.subjectpH value
dc.subjectPhysico-chemical changes
dc.subjectProtein oxidation
dc.subjectShelf life
dc.subjectShrimp
dc.subjectStorage temperatures
dc.subjectThiobarbituric acid
dc.subjectTrimethylamine
dc.subjectGamma rays
dc.subjectIrradiation
dc.subjectRefrigeration
dc.subjectShellfish
dc.subjectnitrogen
dc.subjectthiobarbituric acid
dc.subjecttrimethylamine
dc.subjectvolatile agent
dc.subjectarticle
dc.subjectchemical phenomena
dc.subjectcontrolled study
dc.subjectfood preservation
dc.subjectfood storage
dc.subjectfreezing
dc.subjectgamma irradiation
dc.subjectlipid oxidation
dc.subjectmeat
dc.subjectmicrobial growth
dc.subjectmicrobial quality
dc.subjectmicrobiological phenomena and functions
dc.subjectnonhuman
dc.subjectpH
dc.subjectphysical chemistry
dc.subjectprotein metabolism
dc.subjectradiation dose
dc.subjectsampling
dc.subjectshelf life
dc.subjectshrimp
dc.subjectstorage temperature
dc.titleEffects of gamma irradiation on chemical, microbial quality and shelf life of shrimp
dc.typeArticle

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