1. Influence of gamma irradiation and low temperature storage on the quality and shelf life of squid (Doryteuthis sibogae)
- Author
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Manjanaik, B., Kavya, N., Shetty, V., Somashekarappa, H., and Rajashekar, P.
- Subjects
Gamma irradiation ,Squid ,Refrigeration ,TVB-N ,TBARS ,Nutrition. Foods and food supply ,TX341-641 ,Hospitality industry. Hotels, clubs, restaurants, etc. Food service ,TX901-946.5 - Abstract
Irradiation is considered as an efficient method for the reduction of microorganisms in food. It has been used to improve the safety and shelf life of food products. The present investigation is aimed at studying the influence of gamma irradiation (3 and 5 kGy) and subsequent storage at refrigeration temperature (4oC) on the chemical, microbial qualities and extended shelf life of squid (Doryteuthis sibogae). The total volatile base nitrogen (TVB-N) and trimethyl amine nitrogen values (TMA-N) of the irradiated squid samples significantly decreased in comparison with the control (non-irradiated) stored at 4oC. The thiobarbituric acid values for the irradiated squid was significantly lower than of the non-irradiated samples stored at 4oC (p
- Published
- 2017
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