Gamma irradiation for shelf‐stable and ready‐to‐eat shrimp chili paste
บทความในวารสาร
ผู้เขียน/บรรณาธิการ
กลุ่มสาขาการวิจัยเชิงกลยุทธ์
รายละเอียดสำหรับงานพิมพ์
รายชื่อผู้แต่ง: Porntip Sirisoontaralak, Natchanan Chaitavornwong, Thanadech Kitthanadeachakorn, Nantarat Na Nakornpanom, Punchira Vongsawasdi
ผู้เผยแพร่: Wiley
ปีที่เผยแพร่ (ค.ศ.): 2022
วารสาร: Journal of Food Processing and Preservation (0145-8892)
หน้าแรก: e17178
นอก: 0145-8892
eISSN: 1745-4549
URL: https://ifst.onlinelibrary.wiley.com/doi/10.1111/jfpp.17178
ภาษา: English-United States (EN-US)
บทคัดย่อ
Gamma irradiation was applied to extend the shelf life of ready-to-eat shrimp chili paste stored at ambient temperature. Doses of 2–8 kGy did not affect aw, pH, color, and antioxidant properties of shrimp chili paste. Noticeable change in TBARs was noticed at 4 kGy, but panelists gave similar sensorial acceptability scores among samples. Gamma irradiation at 4 kGy could completely eliminate Escherichia coli intentionally inoculated in shrimp chili paste. However, gamma irradiation at 8 kGy was recommended because it could only sterilize RTE shrimp chili paste in cooperation with panelists overall acceptance. The RTE shrimp chili paste irradiated at 8 kGy was microbiologically safe throughout 6 months of ambient storage, whereas non-irradiated chili paste was spoiled with a bacterial count above 6 log cfu/g. During storage with the presence of oxygen, alteration of color values, and increasing in lipid oxidation were noticed. However, panelists still accepted irradiated RTE shrimp chili paste at the end of storage.
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