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EFFECTS OF RADURIZATION AND REFRIGERATED STORAGE ON QUALITY AND SHELF LIFE OF FRESHWATER PRAWNS (MACROBRACHIUM ROSENBERGII).

Author(s) : ANGEL S.

Type of article: Article

Summary

THE EFFECTS OF RADURIZATION ON BACTERIOLOGICAL, CHEMICAL, PHYSICAL AND SENSORY CHANGES WERE STUDIED IN ICED-STORED FRESHWATER PRAWNS. AT BOTH 145 AND 230 KRAD, COUNTS OF POTENTIAL SPOILAGE BACTERIA WERE REDUCED. IRRADIATION AT 230 KRAD RESULTED IN INCREASED TVBN (TOTAL VOLATILE BASE NITROGEN) VALUES. NO SIGNIFICANT DIFFERENCES IN TEXTURE WERE OBSERVED BETWEEN IRRADIATED AND NONIRRADIATED SAMPLES. ATYPICAL STREPTOBACTERIA (D = 59 KRAD) WERE THE PREDOMINANT ORGANISMS ISOLATED FROM IRRADIATED PRAWNS AFTER 4 WEEKS OF REFRIGERATED STORAGE.

Details

  • Original title: EFFECTS OF RADURIZATION AND REFRIGERATED STORAGE ON QUALITY AND SHELF LIFE OF FRESHWATER PRAWNS (MACROBRACHIUM ROSENBERGII).
  • Record ID : 1986-2373
  • Languages: English
  • Source: Journal of Food Protection - vol. 49 - n. 2
  • Publication date: 1986
  • Document available for consultation in the library of the IIR headquarters only.

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