Nutritional and wholesomeness studies with dehydro-irradiated shrimp
In recent years, it has been amply shown that ionizing radiations can be successfully used for preservation of seafoods. Several promising processes have been developed for shelf-life extension of Bombay duck, shrimp, and pomfret by use of gamma radiation, alone or in combination with thermal treatments. One of these processes, the dehydro-irradiation process for shrimp, which permits extended storage of the product at ambient temperatures, was studied for wholesomeness and nutritional adequacy in feeding experiments with young rats of both sexes and using growth, reproduction, lactation, longevity, organ histology and other biochemical parameters. Data obtained showed no adverse effects from the feeding of irradiated shrimp (at 25% level in the diet) for four successive generations. (auth)
- Research Organization:
- Bhabha Atomic Research Centre, Bombay (India)
- Sponsoring Organization:
- Sponsor not identified
- NSA Number:
- NSA-29-018545
- OSTI ID:
- 4937475
- Report Number(s):
- BARC--712
- Country of Publication:
- India
- Language:
- English
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