1. Sensory Evaluation of Gamma Irradiated Shrimp (Penaeus notialis) from Three Different Water Sources in Ghana
- Author
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Akuamoah F, Odamtten GT, and Kortei NK
- Subjects
Gamma Radiation ,Hedonic Scale ,Paneausnotalis ,Texture ,Sensory Evaluation - Abstract
Shrimp is one of the world’s most popular shellfish. It is cherished in Ghana due to a wide range of culinary applications such as its usage as food as well as food condiments in some local foods such as kenkey (local food prepared from fermented corn dough), pepper sauce (locally called shito), fast foods etc. The influence of gamma irradiation on the sensory and acceptability attributes of dried shrimp was evaluated. Sensory evaluation was carried out using steamed shrimp samples irradiated at doses 0 (control), 4, 8 and 10 kGy at a dose rate of 2.71 kGy/hr from a Cobalt 60 source (SLL 515, Hungary) batch irradiator and stored in polypropylene packs for 4 months at 28-30°C. Using a structured questionnaire, 30 male and female panelists independently assessed the samples for sensory attributes. Organoleptic scores were made according to a seven-point hedonic scale and a mean score of 4 used as the acceptable limit. Results of investigated parameters of colour, aroma, texture and taste recorded were of ranges of 1.04 ± 0.05 - 2.0 ± 0.05, 1.0 ± 0.04 - 2.16 ± 0.17, 1.08 ± 0.05 - 2.12 ± 0.17 and 1.64 ± 0.17 - 2.2 ± 0.17 respectively showed some statistical differences (p
- Published
- 2018