Influence of gamma irradiation on the colour parameters of dry smoked shrimps (Penaeus notialis)
Journal Title: Food Research - Year 2018, Vol 2, Issue 4
Abstract
Shrimp meat is one of the safest forms of muscle protein consumed in Ghana and in the world at large. Shrimps obtained from three different sources were smoke-dried to a moisture content of 15% and exposed to ionizing radiations from a Cobalt 60 source (Hungary, SLL 515) at doses of 0 (control), 4, 8 and 10 kGy at a dose rate of 2.17 kGy / hour in air. The effect of gamma radiation on colour was monitored before and after gamma irradiation. The colour parameters for the samples and colour change due to gamma irradiation were in the ranges 31.87 – 33.34 (L* - whiteness/blackness), 8.19 – 8.97 (a* - redness/greenness), 18.51 – 20.22 (b* - yellowness/blueness), 20.35 – 22.12 (C - chroma), 65.44 – 66.49 (Ho - Hue angle) and 23.53 – 105.88 (B.I - Browning Index). These values were also used for calculation of the total colour change (ΔE), chroma change (ΔC), hue angle change (ΔH) and browning index change (ΔB.I). There were significant differences (P< 0.05) for L*, a*, b*, chroma, hue angle, browning index and overall colour change of shrimps after exposure to gamma radiations. Gamma radiation proved to be an effective preservative method for extension of shelf life of shrimp as neither no peculiar nor recorded.
Authors and Affiliations
F. Akuamoah, G. T. Odamtten, N. K. Kortei
Keywords
Related Articles
- EP ID EP488590
- DOI 10.26656/fr.2017.2(4).0271
- Views 162
- Downloads 0
Proximate composition, mineral content and functional properties of Tarap (Artocarpus odoratissimus) seed flour
Tarap seed (Artocarpus odoratissimus) is one of the popular snacks among Borneo Island people especially in Sabah, Malaysia. Their flesh and seed are such a potential food source but they are not fully exploited. Therefo...
Quality of “urda” obtained after production of montenegrin semi-hard cheese
"Urda" cheese is one of the dairy products with a long tradition of production in mountainous areas in Montenegro. It is mainly used for its own use, fresh and unsalted, but can be kept for a longer period in “kaca” (vat...
Vegetable proteins as potential encapsulation agents: a review
Proteins from plant sources are macromolecules of industrial interest due to its high availability, biodegradability, renewable character and functional properties such as biocompatibility, good amphiphilic properties, w...
Isolation and identification of mold and yeast in medombae, a rice wine starter culture from Kompong Cham Province, Cambodia
Medombae is a dried starter culture used for traditional rice wine processing in Cambodia. However, studies on the role of mold and yeast present and their efficacy for rice wine fermentation are still limited. Cultural...
Characteristics of crude cellulose from palm (Elaeis oleifera) midrib by sodium hydroxide pretreatment
The purpose of this research was to determine the effect of concentration of sodium hydroxide (NaOH) on physicochemical characteristics of cellulose powder extracted from palm midrib that was underutilized optimally. Cel...