Abstract
The strong garlic-like off-odours associated with the male shovel-nosed lobster (Ibacus peronii) and the royal red prawn (Hymenopenaeus sibogae) have been attributed principally to the presence of the sulphur-containing compound bis-(methylthio)-methane. In the male shovel-nosed lobster the concentration of this compound increases very rapidly following death, and a small number of contaminated crustacea may cause an entire consignment to be condemned. A method for removing this noxious odour was developed which involved gamma-irradiation of the affected crustacea using a cobalt-60 source. Eight lobsters were subjected to gamma-irradiation at a dose rate of 10 kGy an hour; one half of each was given a dose of 25 kGy and the other half a dose of 5 kGy. Results showed that a high dose completely removes the existing off-odour, and also prevents its further formation. With the lower dose the off-odour is not completely removed. A trial using fresh royal red prawns at doses of 0.5 and 1.0 kGy showed irradiation removed all traces of the off-odour, but in those irradiated at the higher dose a slight burnt flavour was noticeable.
Freeman, D J;
Izzard, M E;
[1]
Whitfield, F B
[2]
- Australian Atomic Energy Commission Research Establishment, Lucas Heights
- Commonwealth Scientific and Industrial Research Organization, North Ryde (Australia). Div. of Food Research
Citation Formats
Freeman, D J, Izzard, M E, and Whitfield, F B.
Removal of garlic-like off-odours from crustacea by gamma irradiation.
Australia: N. p.,
1985.
Web.
Freeman, D J, Izzard, M E, & Whitfield, F B.
Removal of garlic-like off-odours from crustacea by gamma irradiation.
Australia.
Freeman, D J, Izzard, M E, and Whitfield, F B.
1985.
"Removal of garlic-like off-odours from crustacea by gamma irradiation."
Australia.
@misc{etde_5012443,
title = {Removal of garlic-like off-odours from crustacea by gamma irradiation}
author = {Freeman, D J, Izzard, M E, and Whitfield, F B}
abstractNote = {The strong garlic-like off-odours associated with the male shovel-nosed lobster (Ibacus peronii) and the royal red prawn (Hymenopenaeus sibogae) have been attributed principally to the presence of the sulphur-containing compound bis-(methylthio)-methane. In the male shovel-nosed lobster the concentration of this compound increases very rapidly following death, and a small number of contaminated crustacea may cause an entire consignment to be condemned. A method for removing this noxious odour was developed which involved gamma-irradiation of the affected crustacea using a cobalt-60 source. Eight lobsters were subjected to gamma-irradiation at a dose rate of 10 kGy an hour; one half of each was given a dose of 25 kGy and the other half a dose of 5 kGy. Results showed that a high dose completely removes the existing off-odour, and also prevents its further formation. With the lower dose the off-odour is not completely removed. A trial using fresh royal red prawns at doses of 0.5 and 1.0 kGy showed irradiation removed all traces of the off-odour, but in those irradiated at the higher dose a slight burnt flavour was noticeable.}
journal = []
volume = {44:4}
journal type = {AC}
place = {Australia}
year = {1985}
month = {Apr}
}
title = {Removal of garlic-like off-odours from crustacea by gamma irradiation}
author = {Freeman, D J, Izzard, M E, and Whitfield, F B}
abstractNote = {The strong garlic-like off-odours associated with the male shovel-nosed lobster (Ibacus peronii) and the royal red prawn (Hymenopenaeus sibogae) have been attributed principally to the presence of the sulphur-containing compound bis-(methylthio)-methane. In the male shovel-nosed lobster the concentration of this compound increases very rapidly following death, and a small number of contaminated crustacea may cause an entire consignment to be condemned. A method for removing this noxious odour was developed which involved gamma-irradiation of the affected crustacea using a cobalt-60 source. Eight lobsters were subjected to gamma-irradiation at a dose rate of 10 kGy an hour; one half of each was given a dose of 25 kGy and the other half a dose of 5 kGy. Results showed that a high dose completely removes the existing off-odour, and also prevents its further formation. With the lower dose the off-odour is not completely removed. A trial using fresh royal red prawns at doses of 0.5 and 1.0 kGy showed irradiation removed all traces of the off-odour, but in those irradiated at the higher dose a slight burnt flavour was noticeable.}
journal = []
volume = {44:4}
journal type = {AC}
place = {Australia}
year = {1985}
month = {Apr}
}