Influence of gamma irradiation and low temperature storage on the quality and shelf life of squid (Doryteuthis sibogae)
Journal Title: Food Research - Year 2018, Vol 2, Issue 1
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<0.05). The pH value of the squid was affected significantly by both, irradiation dose and storage temperature (p<0.05). The total microbial load for the non-irradiated squid samples was higher than those of irradiated samples at 4oC temperature. The results revealed that the combination of irradiation and refrigerated storage resulted in a significant reduction of microbial growth and stabilized the biochemical characteristics of squid.
Authors and Affiliations
B. Manjanaik, N. Kavya, V. Shetty, H. Somashekarappa, P. Rajashekar
Keywords
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- EP ID EP290531
- DOI 10.26656/fr.2017.2(1).170
- Views 192
- Downloads 0
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