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Elimination of vibrio cholerae El Tor, in scallops (Argopecten purpuratus) by gamma radiation and product organoleptic evaluation; Eliminacion de vibrio cholerae, El Tor, en conchas de abanico (Argopecten purpuratus) con el uso de radiacion gamma y evaluacion sensorial del producto

Abstract

V. cholerae D{sub 10} value in scallops (Argopecten purpuratus) was determined in vivo. D{sub 10} was found to be 0,143 kGy, requiring therefore the application of 8D in scallops, equivalent to a 1,14 kGy dose, the optimal dose for life span extension of samples kept under refrigeration conditions (0-1{sup o}), and examined periodically under different analytic method criteria. Life span for the appearance characteristic reaches the acceptability limit of 3, after 11 days for control samples, and 16 and 13 days for samples radiated at 1 and 2 kGy. Smell of control samples was accepted only until the 13{sup th} day while samples radiated at 1 and 2 kGy went beyond this level, reaching 19 and 17 days respectively. In the same way, life span for the flavor characteristic was extended to 19 and 20 days for samples radiated at 1 and 2 kGy, respectively, while control samples only reached 15 days. Control sample texture remained within acceptable limits until the 18{sup th} day, whereas samples radiated at 1 and 2 kGy reached 21 and 17 days, respectively. Use of ph and nitrogen volatile bases were also evaluated as quality indicators. (authors) 14 refs., 3 figs., 3 tabs., 1 ill.
Authors:
Torres, Z; [1]  Bernuy, B; [2]  Vivanco, M; [3]  Kahn, G [4] 
  1. Instituto Peruano de Energia Nuclear, Lima (Peru)
  2. Universidad Nacional Agraria la Molina, Lima (Peru)
  3. Universidad Nacional Federico Villarreal, Lima (Peru)
  4. Universidad Nacional Agraria de la Selva, Pucallpa (Peru)
Publication Date:
Mar 01, 1999
Product Type:
Technical Report
Report Number:
IPEN-TR-071
Reference Number:
SCA: 553004; PA: AIX-30:044545; SN: 99002153067
Resource Relation:
Other Information: DN: 14 refs., 3 figs., 3 tabs., 1 ill.; PBD: Mar 1999
Subject:
55 BIOLOGY AND MEDICINE, BASIC STUDIES; BACTERIA; FISH PRODUCTS; FOOD; FOOD INDUSTRY; FOOD PROCESSING; GAMMA RADIATION; INVERTEBRATES; MOLLUSCS; ORGANOLEPTIC PROPERTIES; PERU; RADICIDATION; RADURIZATION; SEAFOOD
OSTI ID:
701287
Research Organizations:
Instituto Peruano de Energia Nuclear, Lima (Peru)
Country of Origin:
Peru
Language:
Spanish
Other Identifying Numbers:
Other: ON: DE99635248; TRN: PE9900004044545
Availability:
INIS; OSTI as DE99635248
Submitting Site:
INIS
Size:
11 p.
Announcement Date:

Citation Formats

Torres, Z, Bernuy, B, Vivanco, M, and Kahn, G. Elimination of vibrio cholerae El Tor, in scallops (Argopecten purpuratus) by gamma radiation and product organoleptic evaluation; Eliminacion de vibrio cholerae, El Tor, en conchas de abanico (Argopecten purpuratus) con el uso de radiacion gamma y evaluacion sensorial del producto. Peru: N. p., 1999. Web.
Torres, Z, Bernuy, B, Vivanco, M, & Kahn, G. Elimination of vibrio cholerae El Tor, in scallops (Argopecten purpuratus) by gamma radiation and product organoleptic evaluation; Eliminacion de vibrio cholerae, El Tor, en conchas de abanico (Argopecten purpuratus) con el uso de radiacion gamma y evaluacion sensorial del producto. Peru.
Torres, Z, Bernuy, B, Vivanco, M, and Kahn, G. 1999. "Elimination of vibrio cholerae El Tor, in scallops (Argopecten purpuratus) by gamma radiation and product organoleptic evaluation; Eliminacion de vibrio cholerae, El Tor, en conchas de abanico (Argopecten purpuratus) con el uso de radiacion gamma y evaluacion sensorial del producto." Peru.
@misc{etde_701287,
title = {Elimination of vibrio cholerae El Tor, in scallops (Argopecten purpuratus) by gamma radiation and product organoleptic evaluation; Eliminacion de vibrio cholerae, El Tor, en conchas de abanico (Argopecten purpuratus) con el uso de radiacion gamma y evaluacion sensorial del producto}
author = {Torres, Z, Bernuy, B, Vivanco, M, and Kahn, G}
abstractNote = {V. cholerae D{sub 10} value in scallops (Argopecten purpuratus) was determined in vivo. D{sub 10} was found to be 0,143 kGy, requiring therefore the application of 8D in scallops, equivalent to a 1,14 kGy dose, the optimal dose for life span extension of samples kept under refrigeration conditions (0-1{sup o}), and examined periodically under different analytic method criteria. Life span for the appearance characteristic reaches the acceptability limit of 3, after 11 days for control samples, and 16 and 13 days for samples radiated at 1 and 2 kGy. Smell of control samples was accepted only until the 13{sup th} day while samples radiated at 1 and 2 kGy went beyond this level, reaching 19 and 17 days respectively. In the same way, life span for the flavor characteristic was extended to 19 and 20 days for samples radiated at 1 and 2 kGy, respectively, while control samples only reached 15 days. Control sample texture remained within acceptable limits until the 18{sup th} day, whereas samples radiated at 1 and 2 kGy reached 21 and 17 days, respectively. Use of ph and nitrogen volatile bases were also evaluated as quality indicators. (authors) 14 refs., 3 figs., 3 tabs., 1 ill.}
place = {Peru}
year = {1999}
month = {Mar}
}