Shelf life extension of dried shrimps by irradiation
Creators
- 1. Kasetsart Univ., Bangkok (Thailand)
Description
By reducing the number of bacteria, irradiation with a dose of 3 kGy increased the shelf life of dried and salted shrimp. Combining radiation with low-temperature storage further increased shelf life. Vacuum packaging the shrimp in polyethylene-laminated polyethylene bags resulted in extension of the shelf life by more than 15 weeks. Packing in tupperware and polyethylene bags was less effective. Most of the bacteria in the dried and salted shrimps were halophiles. Salmonellae and coliforms were not detected in the samples studied. During storage, ammonia was formed in the shrimps. Irradiation caused less ammonia to be formed. Low-temperature storage also reduced ammonia formation. The sensory quality of the shrimps decreased with increasing amounts of ammonia. (author). 9 refs, 25 figs
Additional details
Publishing Information
- Imprint Title
- Asian regional co-operative project on food irradiation: Research and development
- Imprint Pagination
- 185 p.
- Journal Page Range
- p. 127-147.
- Report number
- IAEA-TECDOC--545
INIS
- Country of Publication
- International Atomic Energy Agency (IAEA)
- Country of Input or Organization
- International Atomic Energy Agency (IAEA)
- INIS RN
- 21063725
- Subject category
- S60: APPLIED LIFE SCIENCES;
- Descriptors DEI
- AMMONIA; FOOD PROCESSING; IRRADIATION; LOW TEMPERATURE; MICROORGANISMS; ORGANOLEPTIC PROPERTIES; PACKAGING; POLYETHYLENES; PRESERVATION; SEAFOOD; SHRIMP; STORAGE LIFE; SURVIVAL CURVES
- Descriptors DEC
- ANIMALS; AQUATIC ORGANISMS; ARTHROPODS; CRUSTACEANS; FISH PRODUCTS; FOOD; HYDRIDES; HYDROGEN COMPOUNDS; INVERTEBRATES; NITROGEN COMPOUNDS; NITROGEN HYDRIDES; ORGANIC COMPOUNDS; ORGANIC POLYMERS; POLAR SOLVENTS; POLYMERS; POLYOLEFINS; SOLVENTS