Combining effect of gamma irradiation, Thyme essential oil and vacuum packaging on shelf life of shrimp during refrigerator storage
Subject Areas :
Food Science and Technology
sh. ashoory
1
,
shadi mehdikhani
2
,
M.R. Khani
3
1 - M.Sc graduate of Food Science & Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran
2 - Assistant professor of Food Science and Technology, , Islamic Azad University, share qods Branch, shahre qods, Iran
3 - Assistant Professor of Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran
Received: 2018-11-04
Accepted : 2019-08-24
Published : 2019-06-22
Keywords:
Gamma irradiation,
shelf life,
Vacuum packaging,
Thyme essential oil,
Shrimp,
Abstract :
Preservation of perishable foods is a major challenge in the food industry. In this research, the effect of gamma irradiation, thyme essential oil (EO) and vacuum packaging treatments on fresh shrimp for a period of 15 days at 4°C during storage was investigated. For this purpose, two concentrations of EO (0.4 and 0.8% v/w) and two doses of radiation (2.5 and 3.5 KGy) were used. Treated shrimps and control sample were subjected to chemical (pH, total volatile basic nitrogen, free fatty acids, peroxide index, thiobarbituric acid reactive substances and color indexes), microbiological (bacteria total count, psychrophilic bacteria and Escherichia coli) and sensory evaluation and analyses performed on certain days (0, 5, 10 and 15) of storage. The obtained results showed that pH, FFA, peroxide, TBARS and TVB-N values of all treatments increased in the duration of storage, significantly (p < 0.05). Microbial load in all treatments also increased over time. Bacterial growth delayed growing in samples by using the combination of thyme oil, gamma radiation and vacuum packaging. At first, adding thyme EO leads to decrease L* index, but at high concentration of EO (0.8%), color change was decreased significantly (p < 0.05). The results of sensory evaluation showed that different treatments had significant effect on sensory parameters of shrimp (p < 0.05). Finally, the shrimps treated with combination of vacuum packaging, 0.8% (v/w) EO and 2.5 KGy can be introduced as the best treatment.
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· Bakri, I.M. and Douglas, C.W.I. (2005). Inhibitory effect of garlic extract on oral bacteria. Archives of Oral Biology, 50(7): 645-651.
· Codex standard. (2009). Project Document for a Regional Standard for Doogh. CX/NEA 09/5/8. Available at: http://www.fao.org/tempref/codex/Meetings/CCNEA/ccnea5/NE05_08e.pdf.
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· Institute of Standards and Industrial Research of Iran. (ISIRI) (2008). Milk and its products-Determination of acidity and pH-test methods. 1st revision. ISIRI No. 2852. [In Persian]
· Institute of Standards and Industrial Research of Iran. (ISIRI) (2013). Microbiology of food and animal feed - Comprehensive method for counting molds and yeasts - Part I - Colony counting in products with aqueous activity (AW) greater than 95%. 1st revision. ISIRI No. 10899 [In Persian].
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