کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4565599 | 1330995 | 2006 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Development of shelf-stable, ready-to-eat (RTE) shrimps (Penaeus indicus ) using γγ-radiation as one of the hurdles
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
A process has been developed for the preparation of shelf-stable, ready-to-eat (RTE) shrimps using a combination of hurdles. The hurdles employed to cooked marinated shrimps included reduced water activity (0.85±0.02), packaging and γγ-irradiation (2.5 kGy). Microbiological analysis revealed a dose dependent reduction in total viable count and Staphylococcus species. In nonirradiated samples a visible mold growth was seen within 15 days of storage at ambient temperature (25±3 °C). No significant changes in textural properties and sensory qualities of the product were observed on radiation treatment. These RTE shrimps were microbiologically safe and sensorially acceptable even after 2 months of storage at ambient temperature.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 39, Issue 6, August 2006, Pages 621–626
Journal: LWT - Food Science and Technology - Volume 39, Issue 6, August 2006, Pages 621–626
نویسندگان
S.R. Kanatt, S.P. Chawla, R. Chander, A. Sharma,