Abstract :
The present investigation is aimed at studying the effect of gamma irradiation (1, 3 and 5 kGy) and subsequent storage at refrigeration temperature (4oC) on the chemical, microbial quality and extended shelf-life of shrimp (Penaeus monodon). The total volatile base nitrogen (TVB-N) and trimethyl amine nitrogen values (TMA-N) of the irradiated shrimp samples significantly decreased in comparison with the control (non-irradiated) stored at 4oC. The thiobarbituric acid values for the irradiated shrimp was significantly lower than of the non-irradiated samples stored at 4oC (p
Keyword :
Gamma irradiation, refrigeration storage, TBARS, TMA-N, P. monodon