A FEASABILITY STUDY OF GAMMA IRRADIATION ON THAILAND FROZEN SHRIMPS (PENAEUS MONODON)

摘要

Two lots of frozen precooked shrimps from Thaieland "PENAEUS MONODON" Black tiger variety were irradiated at 1.8 to 3.6 kGy. This way, it was hoped to compare the effects of gamma irradiation on the microbiological quality and the organoleptic properties of frozen precooked shrimps after transportation from Thailand to Canada. The results indicated that the extension of shelf-life based on mesophiles content was from 33 days for the control to more than 47 days for the irradiated shrimps stored at 3 ± 1℃. The results of sensory evaluation gave slightly fresher odor for the control than the irradiated shrimps. On day one, this effect was more apparent. The results of hedonic tests showed that the irradiated shrimps were acceptable during storage. In conclusion, the results demonstrate that the combined treatments (freezing plus irradiation) of precooked shrimps are useful for increasing the storage life of shrimps without affecting consumer acceptability.