Artículo
Gamma radiation effect on quality changes in vacuum-packed squid (Illex argentinus) mantle rings during refrigerated (4-5°C) storage
Fecha de publicación:
07/2012
Editorial:
Wiley Blackwell Publishing, Inc
Revista:
International Journal of Food Science and Technology
ISSN:
0950-5423
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
The effect of gamma radiation (0, 1.8, 3.3 and 5.8kGy) on microbiological, chemical and colour characteristics of vacuum-packed squid (Illex argentinus) mantle rings was studied. Total viable counts; psychrotrophic bacteria counts, Escherichia Coli, Staphylococcus aureus and Clostridium perfringens; total volatile basic nitrogen (TVBN) and colour difference were analysed during 29days of storage at 4-5°C. Higher doses of gamma radiation significantly reduced Total Viable, phychrotrophic counts and TVBN production (P<0.05) in a dose-dependent way, delaying squid spoilage. Colour difference of non-irradiated samples with respect to first day significantly increased while it was constant in radiated samples during 22days (P<0.05). Independently from the dose, radiation avoided colour changes of squid rings. Gamma irradiation was effective in delaying deterioration reactions, improving microbiological, chemical and colour quality of vacuum-packed squid rings stored at 4-5°C.
Archivos asociados
Licencia
Identificadores
Colecciones
Articulos(CCT - MAR DEL PLATA)
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - MAR DEL PLATA
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - MAR DEL PLATA
Citación
Tomac, Alejandra; Yeannes, Maria Isabel; Gamma radiation effect on quality changes in vacuum-packed squid (Illex argentinus) mantle rings during refrigerated (4-5°C) storage; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 47; 7; 7-2012; 1550-1557
Compartir
Altmétricas