Influence of gamma irradiation and low temperature storage on the quality and shelf life of squid (Doryteuthis sibogae)

Irradiation is considered as an efficient method for the reduction of microorganisms in food. It has been used to improve the safety and shelf life of food products. The present investigation is aimed at studying the influence of gamma irradiation (3 and 5 kGy) and subsequent storage at refrigeration temperature (4oC) on the chemical, microbial qualities and extended shelf life of squid (Doryteuthis sibogae). The total volatile base nitrogen (TVB-N) and trimethyl amine nitrogen values (TMA-N) of the irradiated squid samples significantly decreased in comparison with the control (non-irradiated) stored at 4oC. The thiobarbituric acid values for the irradiated squid was significantly lower than of the non-irradiated samples stored at 4oC (p<0.05). The pH value of the squid was affected significantly by both, irradiation dose and storage temperature (p<0.05). The total microbial load for the non-irradiated squid samples was higher than those of irradiated samples at 4oC temperature. The results revealed that the combination of irradiation and refrigerated storage resulted in a significant reduction of microbial growth and stabilized the biochemical characteristics of squid

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Not AvailableShrimp in masala is a famous south Indian dish prepared using white leg shrimp (Litopenaeus vannamei) in the culinary style. The present investigation was aimed to optimize different F0 values of the shrimp in masala packed in flexible retortable pouches. The product was thermally processed at different lethality and heat penetration characteristics indicating similar heating and cooling lag factor. Fh value was 24.5 and 23 min for the product processed at Fo values of 8 and 9 min, respectively. Total processing time was 37.11 and 39.88 min, respectively, for Fo 8 and 9 min. Cook value of the processed product was 84.07 min for Fo 8 min and 92.41 min for Fo 9 min. Except cohesiveness, all other instrumental texture parameters showed significant differences between the two samples. Based on the organoleptic evaluation, product processed at Fo 8 min was rated better.Not Availabl