Development of shelf-stable, ready-to-eat (RTE) shrimps (Penaeus indicus) using γ-radiation as one of the hurdles

The synergistic effects of combined NaOCl, gamma irradiation and vitamin B1 on populations of Aeromonas hydrophila in squid

“…Arvanitoyannis, Stratakos, and Mente (2009) concluded that most combined treatments as a hurdle approach for the microbial control of fish and seafood comprise irradiation, low or ice temperatures, low water activity, low salt, vacuum-sealed/airtight packaging, packaging in polyethylene, sodium benzoate, potassium sorbate, and antimicrobial coatings. Kanatt et al (2006) indicated that ready-to-eat shrimp were microbiologically safe and acceptable in terms of sensory qualities even after two months of storage when treated with hurdle technology. Recently, Kim et al (2011) reported that combined disinfection with NaOCl (100 mg/L) and vitamin B 1 (1000 mg/L) followed by gamma irradiation (2 kGy) treatment had synergistic effects against native microflora in oysters and short-necked clams.…”

“…Studies of combined disinfection treatments are common in the literature Kanatt, Chawla, Chander, & Sharma, 2006). Some researchers have reported that the combination of chemical methods and gamma irradiation is highly effective against microorganisms.…”

Effects of Irradiation Temperature on the Sensory Quality Improvement of Gamma-irradiated Ganjang-gejang, Korean Traditional Marinated Raw Crab Portunus trituberculatus in Soybean Sauce

“…In addition, fermented seafood in Korea, such as Jeotgal, has been shown to be highly contaminated with aerobic bacteria at approximately 7 log CFU/g (Park et al, 2002;Jo et al, 2004). For this reason, a number of studies on seafood have researched the sterilization effects of gamma irradiation (Jung et al, 2009;Kanatt et al, 2006;Jo et al, 2004;Kim et al, 2012). In addition, gamma irradiation is effective in controlling food-borne pathogenic microorganisms, such as Listeria monocytogenes, S. aureus, and Vibrio parahaemolyticus, in fermented and seasoned squid .…”

Chemical, microbiological and sensory changes of dried Acetes chinensis during accelerated storage

“…Sampaio, Bastos, Soares, Queiroz, and Torres (2006) observed that the lipid oxidation of the salted and dried shrimp of which the TBARS levels varied from 0.02 to 1.30 mg/kg. Kanatt, Chawla, Chander, and Sharma (2006) studied the changes of TBARS of the ready-to-eat (RTE) shrimps (Penaeus indicus) with Aw of 0.85 stored at ambient temperature (25 ± 3°C) and a gradual increase in TBARS was noted during storage, where the value of TBARS of the untreated shrimps increased above 2 mg/kg after 30 days of storage. The lipid oxidation of squid muscle stored at 37°C was also observed, here the TBARS value of squid muscle at 37°C changed more quickly than that at 4 or 25°C (Thanonkaew, Benjakul, Visessanguan, & Decker, 2005).…”