Abstract
Data available in the literature on the nutritional aspects of irradiated shrimp are reviewed and the indication is that irradiation of shrimp at doses up to about 3.2 kGy does not significantly affect the levels of its protein, fat, carbohydrate and ash. There are no reports on the effect of irradiation of shrimp above 3.2 kGy on these components. Limited information available indicates that there are some minor changes in the fatty acid composition of shrimp as a result of irradiation. Irradiation also causes some changes in the amino acid composition of shrimp; similar changes occur due to canning and hot-air drying. Some of the vitamins in shrimp, such as thiamine, are lost as a result of irradiation but the loss is less extensive than in thermally processed shrimp. Protein quality of shrimp, based on the growth of rats as well as that of Tetrahymena pyriformis, is not affected by irradiation. No adverse effects attributed to irradiation were found either in short-term or long-term animal feeding tests.
Citation Formats
Shamsuzzaman, K.
Nutritional aspects of irradiated shrimp. A review.
Canada: N. p.,
1989.
Web.
Shamsuzzaman, K.
Nutritional aspects of irradiated shrimp. A review.
Canada.
Shamsuzzaman, K.
1989.
"Nutritional aspects of irradiated shrimp. A review."
Canada.
@misc{etde_10128152,
title = {Nutritional aspects of irradiated shrimp. A review}
author = {Shamsuzzaman, K}
abstractNote = {Data available in the literature on the nutritional aspects of irradiated shrimp are reviewed and the indication is that irradiation of shrimp at doses up to about 3.2 kGy does not significantly affect the levels of its protein, fat, carbohydrate and ash. There are no reports on the effect of irradiation of shrimp above 3.2 kGy on these components. Limited information available indicates that there are some minor changes in the fatty acid composition of shrimp as a result of irradiation. Irradiation also causes some changes in the amino acid composition of shrimp; similar changes occur due to canning and hot-air drying. Some of the vitamins in shrimp, such as thiamine, are lost as a result of irradiation but the loss is less extensive than in thermally processed shrimp. Protein quality of shrimp, based on the growth of rats as well as that of Tetrahymena pyriformis, is not affected by irradiation. No adverse effects attributed to irradiation were found either in short-term or long-term animal feeding tests.}
place = {Canada}
year = {1989}
month = {Nov}
}
title = {Nutritional aspects of irradiated shrimp. A review}
author = {Shamsuzzaman, K}
abstractNote = {Data available in the literature on the nutritional aspects of irradiated shrimp are reviewed and the indication is that irradiation of shrimp at doses up to about 3.2 kGy does not significantly affect the levels of its protein, fat, carbohydrate and ash. There are no reports on the effect of irradiation of shrimp above 3.2 kGy on these components. Limited information available indicates that there are some minor changes in the fatty acid composition of shrimp as a result of irradiation. Irradiation also causes some changes in the amino acid composition of shrimp; similar changes occur due to canning and hot-air drying. Some of the vitamins in shrimp, such as thiamine, are lost as a result of irradiation but the loss is less extensive than in thermally processed shrimp. Protein quality of shrimp, based on the growth of rats as well as that of Tetrahymena pyriformis, is not affected by irradiation. No adverse effects attributed to irradiation were found either in short-term or long-term animal feeding tests.}
place = {Canada}
year = {1989}
month = {Nov}
}