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NUTRITIONAL AND COMPOSITIONAL CHANGES IN DEHYDRO‐IRRADIATED SHRIMP
Author(s) -
SRINIVAS H.,
VAKIL U. K.,
SREENIVASAN A.
Publication year - 1974
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1974.tb17984.x
Subject(s) - shrimp , blanching , irradiation , food science , chemistry , amino acid , lysine , radiation , nitrogen , biochemistry , biology , ecology , physics , organic chemistry , nuclear physics , quantum mechanics
Nutritional and compositional changes in dehydro‐irradiated shrimp have been studied and compared with those in samples processed by conventional procedures. No changes in proximate constituents are observed due to radiation treatment, though blanching causes some loss in total proteins. Losses in B vitamins due to radiation are much less than those due to blanching and partial drying. Radiation‐induced losses can be minimized by packing the samples in vacuum or nitrogen atmosphere prior to irradiation. A progressive loss up to 22% of B vitamins is observed in processed shrimp during 3 months storage at ambient temperature. No losses in total amino acids or in available lysine are observed in irradiated samples, while thermal treatment results in some losses. In vitro enzymic digestibility of shrimp protein is increased by radiation treatment.