Extension of storage life of dried shrimp by irradiation and packaging systems
1996
Warunee Varanyanond | Hirata, Takashi | Ishitani, Takasuke (Kasetsart Univ., Bangkok (Thailand). Inst. of Food Research and Product Development)
Dried shrimp was packaged in OPP, KOP and EVAL flexible films under atmospheric and nitrogen conditions. The packaged dried shrimps were irradiated at 0.0, 3.0 and 8.0 kGy. The samples were stored at 30 deg C, 70+-5 percent RH for 4 months and randomly selected at 1 month intervals for analyses of head space gas, color, astacene pigment and microflora. Reduction of microbial load occurred after irradiation and storage. The extent of microbial decrease during storage is depending upon the moisture permeability, gas permeability and a gas composition inside the pouch. The spoilage of sample by halophilic bacteria was found in OPP under air packaging. Nonenzymatic browning reaction and oxidation of astancene increased after irradiation and during storage. These two changes were less in nitrogen packaging than in air packaging. Oxygen concentration was found to be the most important factor determining the rate of color change and loss of astacene. Therefore storage of dried shrimp in packages of low gas permeability (KOP and EVAL) under nitrogen (oxygen free) gave the suitable condition for prolong the shelf-life of the product.
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