Gamma irradiation for shelf‐stable and ready‐to‐eat shrimp chili paste

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 a_w, 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.