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Information Journal Paper

Title

EFFECT OF GAMMA IRRADIATION ON TOTAL VOLATILE BASE NITROGEN (TVB-N) AND SENSORY ATTRIBUTES OF INDIAN WHITE SHRIMP (PENAEUS INDICUS)

Pages

  19-29

Keywords

INDIAN WHITE SHRIMP (PENAEUS INDICUS)Q3
TOTAL VOLATILE BASE NITROGEN (TVB-N)Q3
FREEZING TEMPERATURE (-180C)Q3

Abstract

 Effect of GAMMA IRRADIATION on total volatile base nitrogen (TVB-N) and sensory evaluations of Indian white shrimp (P. indicus) held frozen (-18°C), for 9 months and every 1.5 months, was studied. TVB-N values increased gradually during the storage period and decreased with increasing irradiation dose that reached 20.64, 27.45, 34.14, 35.45 mg N/100g flesh, respectively for irradiated and control samples. Also with organoleptic evaluation indicated that, shelf-life of 5, 2.5 KGy samples increased up to 3 months and 1 KGy samples increased up to 1.5 months compared to control samples.

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    APA: Copy

    MOEINI, S., & NOUROUZI, ARMIN. (2010). EFFECT OF GAMMA IRRADIATION ON TOTAL VOLATILE BASE NITROGEN (TVB-N) AND SENSORY ATTRIBUTES OF INDIAN WHITE SHRIMP (PENAEUS INDICUS). IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 7(1), 19-29. SID. https://sid.ir/paper/71933/en

    Vancouver: Copy

    MOEINI S., NOUROUZI ARMIN. EFFECT OF GAMMA IRRADIATION ON TOTAL VOLATILE BASE NITROGEN (TVB-N) AND SENSORY ATTRIBUTES OF INDIAN WHITE SHRIMP (PENAEUS INDICUS). IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2010;7(1):19-29. Available from: https://sid.ir/paper/71933/en

    IEEE: Copy

    S. MOEINI, and ARMIN NOUROUZI, “EFFECT OF GAMMA IRRADIATION ON TOTAL VOLATILE BASE NITROGEN (TVB-N) AND SENSORY ATTRIBUTES OF INDIAN WHITE SHRIMP (PENAEUS INDICUS),” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 7, no. 1, pp. 19–29, 2010, [Online]. Available: https://sid.ir/paper/71933/en

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