RADIATION PASTEURIZATION OF SHRIMP. Final Summary Report for the Period, January-December 1962

Technical Report · Thu Oct 31 04:00:00 EST 1963

OSTI ID:4714410

Novak, A F; Liuzzo, J A

Radiation processing of shrimp was investigated as a means of extending refrigerated storage life from 15 to 30 days or longer. Doses of Co/sup 60/ gamma radiation of 50,000 to 100,000 rads resulted in an increase in the iced storage life of shrimp of from 2 to 7 weeks, as compared to unirradiated controls. The shrimp were judged on odor, general appearance, sweetness, flavor, texture, and results of organoleptic and chemical tests. It was emphasized that the procedures employed for obtaining fresh shrimp, methods of handling and storing, and the time of holding prior to irradiation affect the keeping qualities and that only products of high initial quality can be preserved successfully by radiation processing. (C.H.)

• Research Organization: Louisiana State Univ., Baton Rouge
• NSA Number: NSA-17-021959
• OSTI ID: 4714410
• Report Number(s): ORO-601
• Country of Publication: United States
• Language: English

Related Subjects

ANIMALS
COBALT 60
COLOR
FISH
GAMMA SOURCES
INDUSTRIAL APPLICATIONS OF ISOTOPES AND RADIATIONS
IRRADIATION
ODOR
PRESERVATION
SHRIMPS