The effect of irradiation on preservation of the Solenocera melantho during storage

Authors

HAO Yunbin, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Jiangsu, Wuxi 214122, China
SHAO Honghong, Zhoushan Customs, Zhoushan, Zhejiang 316000, China
XIANG Xingwei, Zhejiang Marine Development Research Institute, Zhoushan, Zhejiang 316000, China
ZHOU Yufang, Zhejiang Marine Development Research Institute, Zhoushan, Zhejiang 316000, China
XIA Wenshui, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Jiangsu, Wuxi 214122, China

Abstract

To investigate the sterilization and preservation by radiation on the shrimp Solenocera melantho, the total number of colonies, TVB-N, pH value, amino acids, heavy metal content were measured. The results showed that 1 kGy irradiation dose could kill most of the microorganisms. The higher the irradiation dose was, the stronger the bactericidal effect did. Although the irradiation did not affect the TVB-N in the Solenocera melantho, but the TVB-N decreased with the increase of irradiation dose. The pH value of the irradiated shrimp decreased first and then rose, and the rising speed was higher than the unirradiated sample. The rate of increase in total amino acid content of the shrimps irradiated by 7 kGy reached 7.3%. Less than 20 kGy irradiation in the shrimps, the metal elements were not obvious.

Publication Date

12-28-2019

First Page

126

Last Page

129,136

DOI

10.13652/j.issn.1003-5788.2019.12.023

Recommended Citation

Yunbin, HAO; Honghong, SHAO; Xingwei, XIANG; Yufang, ZHOU; and Wenshui, XIA (2019) "The effect of irradiation on preservation of the Solenocera melantho during storage," Food and Machinery: Vol. 35: Iss. 12, Article 23.
DOI: 10.13652/j.issn.1003-5788.2019.12.023
Available at: https://www.ifoodmm.cn/journal/vol35/iss12/23

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