RADIATION-PASTEURIZED SHRIMP AND CRABMEAT
Journal Article
·
· Food Technology (U.S.)
OSTI ID:4765380
The quality of shrimp and crabmeat irradiated with pasteurization doses of gamma radiation and stored at 38 deg F was determined by subjective evaluation, chemical analysis, and microbiological examination for total numbers of surviving organisms, and detection of pathogenic microorganisms. Quality determinations showed that the storage life of crabmeat irradiated at 0.25 megarad was extended to 3--4 weeks, compared with 1 week for unirradiated samples held at the same temperature. A dose of 0.50 megarad extended shelf life 5 weeks. Shrimp irradiated at 0.50 and 0.75 megarad remained in good condition throughout the 18-week storage period; no viable microorganisms were found, and production of decomposition products was slight as measured by the chemical tests.
- Research Organization:
- Oregon State Univ., Corvallis
- NSA Number:
- NSA-16-033350
- OSTI ID:
- 4765380
- Journal Information:
- Food Technology (U.S.), Journal Name: Food Technology (U.S.) Vol. Vol: 16; ISSN FOTEA
- Country of Publication:
- Country unknown/Code not available
- Language:
- English
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