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

Related Articles

Effects of different drying methods on the proximate composition and antioxidant activities of Ocimum basilicum leaves

Two different drying methods- freeze drying and vacuum oven drying were applied to Ocimum basilicum leaves to determine the proximate composition and antioxidant activities. The results were compared to fresh leaves of O...

Assessment of variability pattern of flesh color in ‘Harumanis’ mango (Mangifera indica L.) from diverse Perlis geographical origin

‘Harumanis’ (Mangifera indica L) is one of the mango cultivars which has high market value because of the excellent quality of the fruit which has attractive color, good aroma, delicious taste and high nutritive values....

Total phenolic, antioxidant activity and physic-chemical properties of waxy pigmented and non-pigmented rice in Cambodia

This study determined the physicochemical properties, total phenolic content, and antioxidant activity of waxy pigmented and non-pigmented rice varieties in Cambodia. The results showed that, waxy pigmented rice has 2.1%...

Microwave irradiated coconut shell-activated carbon for decolourisation of palm oil mill effluent (POME)

The study was based on the adsorption principle of colour removal from POME using natural bio-sorbents Coconut Shell activated carbon (CS-AC) pre-treated by microwave irradiation. The effect of operating parameters such...

Hydrogen peroxide scavenging activity of grape (Vitis vinifera) methanolic extract

Grape is a fruit used since antiquity by man for its therapeutic virtues due to its richness in antioxidant molecules that can replace synthetic antioxidants such as butylated hydroxytoluene (BHT) and butylated hydroxyan...

Download PDF file
  • EP ID EP290531
  • DOI 10.26656/fr.2017.2(1).170
  • Views 187
  • Downloads 0

How To Cite

B. Manjanaik, N. Kavya, V. Shetty, H. Somashekarappa, P. Rajashekar (2018). Influence of gamma irradiation and low temperature storage on the quality and shelf life of squid (Doryteuthis sibogae). Food Research, 2(1), 39-45. https://europub.co.uk./articles/-A-290531