Effects of gamma irradiation on chemical, microbial quality and shelf life of shrimp

Radiation Physics and Chemistry

Volumn 81, Issue 12, 2012, Pages 1923-1929

  Hocaoǧlu, Asli ^a   Sükrü Demirci, Ahmet ^a   Gümüs, Tuncay ^a   Demirci, Mehmet ^a  

^a NAMIK KEMAL UNIVERSITY   (Turkey)

Author keywords

Frozen; Irradiation; Refrigeration; Shelf life; Shrimp

Indexed keywords

COMBINED EFFECT; FROZEN; GAMMA IRRADIATION; HIGH DOSE; IRRADIATED SAMPLES; LIPID OXIDATION; MICROBIAL COUNT; MICROBIAL QUALITY; PH VALUE; PHYSICO-CHEMICAL CHANGES; PROTEIN OXIDATION; SHELF LIFE; SHRIMP; STORAGE TEMPERATURES; THIOBARBITURIC ACID; TRIMETHYLAMINE;

GAMMA RAYS; IRRADIATION; REFRIGERATION;

SHELLFISH;

NITROGEN; THIOBARBITURIC ACID; TRIMETHYLAMINE; VOLATILE AGENT;

ARTICLE; CHEMICAL PHENOMENA; CONTROLLED STUDY; FOOD PRESERVATION; FOOD STORAGE; FREEZING; GAMMA IRRADIATION; LIPID OXIDATION; MEAT; MICROBIAL GROWTH; MICROBIAL QUALITY; MICROBIOLOGICAL PHENOMENA AND FUNCTIONS; NONHUMAN; PH; PHYSICAL CHEMISTRY; PROTEIN METABOLISM; RADIATION DOSE; SAMPLING; SHELF LIFE; SHRIMP; STORAGE TEMPERATURE;

EID: 84867191729     PISSN: 0969806X     EISSN: 18790895     Source Type: Journal    
DOI: 10.1016/j.radphyschem.2012.07.017     Document Type: Article

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