Combined effect of antimicrobial coating and gamma irradiation on shelf life extension of pre-cooked shrimp (Penaeus spp.).
The present study was conducted to evaluate the combined effect of low-dose gamma irradiation and antimicrobial coating on the shelf life of pre-cooked shrimp (Penaeus spp.). Antimicrobial coatings were obtained by incorporating various concentrations of thyme oil and trans-cinnamaldehyde in coating formulations prepared from soy or whey protein isolates. Coated shrimps were stored at 4 +/- 1 degrees C under aerobic conditions and were periodically evaluated for aerobic plate counts (APCs) and Pseudomonas putida. Sensory evaluations were performed for appearance, odor, and taste using a hedonic test. Results showed that gamma irradiation and coating treatments had synergistic effects (p < or = 0.05) in reducing the APCs and P. putida with at least a 12-day extension of shelf life. Without irradiation, the inhibitory effects of the coating solutions were closely related to the concentration of thyme oil and trans-cinnamaldehyde. No detrimental effects of gamma irradiation on organoleptic parameters (appearance, odor, and taste) were observed. However, incorporation of thyme oil and trans-cinnamaldehyde reduced the acceptability scores for taste and odor.
Ouattara
B
B
Canadian Irradiarian Center, Research Center in Microbiology and Biotechnology, INRS-Institut Armand-Frappier, Laval, Quebec.
Sabato
S F
SF
Lacroix
M
M
D000818:Animals; D015169:Colony Count, Microbial; D005511:Food Handling; D005514:Food Irradiation; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D005720:Gamma Rays; D009812:Odorants; D033561:Penaeidae / Q000382:microbiology*; D017747:Seafood / Q000382:microbiology*; D013649:Taste; D013997:Time Factors