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Production of Low Salted and Fermented Shrimp by Irradiation
Author(s) -
Lee K.H.,
Ahn H.J.,
Jo C.,
Yook H.S.,
Byun M.W.
Publication year - 2002
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.1365-2621.2002.tb08721.x
Subject(s) - shrimp , fermentation , food science , chemistry , irradiation , salinity , salt (chemistry) , salted fish , fishery , biology , fish <actinopterygii> , ecology , physics , nuclear physics
Shrimp ( Acetes chinensis ) were sliced, washed, and then salted with 15 and 20% (w/w) sodium chloride. Salted shrimp was 0, 5, and 10 kGy‐irradiated at 2 different stages: 1) irradiated immediately after processing salted shrimp, 2) irradiated at optimum fermentation period, and fermented at 15 °C for 10 weeks. Nonirradiated shrimp with 30% salt were also prepared as a control. Irradiated shrimp were not different in proximate composition, salinity, and water activity from nonirradiated shrimp with the same salt addition and the same irradiation time. During fermentation, volatile basic nitrogen (VBN) contents increased as the salt concentration and irradiation dose decreased. From results of sensory analysis, total bacterial count, and pH, the combination of low salt concentration (15% or 20%) and gamma irradiation (5 or 10 kGy) was effective in processing low‐salted and fermented shrimp. Results provided no adverse sensory quality and improved micro‐bial shelf‐stability compared to control (30% of salt addition).