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Effect by Gamma Irradiation and Low‐Temperature Storage on Bacteriological Profile of Edible Estuarine Crab S cylla serrata
Author(s) -
Arshad Keethadath,
Sudha Kappalli,
Mohamed Hatha Abdulla A.,
Aneesh PanakkoolThamban,
Helna Ameri Kottarathil,
Anilkumar Gopinathan
Publication year - 2015
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12497
Subject(s) - scylla serrata , food science , gamma irradiation , hepatopancreas , biology , total viable count , irradiation , bacteria , veterinary medicine , microbiology and biotechnology , zoology , chemistry , fishery , ecology , medicine , physics , genetics , nuclear physics
The effect of dose‐dependent gamma irradiation and subsequent cold storage on bacteriological profile of tissues derived from S cylla serrata was evaluated. Irradiation at 0.5, 1.0 and 2.0 k G y significantly reduced the ( P = 0.0001) total plate count ( TPC ) by 1.0, 2.0 and 2.5 log units, respectively. Treatments of 1.0 and 2.0 k G y irradiation reduced total coliform ( TC ) count below 1 most probable number ( MPN )/g in the muscle and hepatopancreas and below 50 MPN /g in the gills of S . serrata . Irradiated tissues stored at −20 C showed significant reduction in TPC and TC . Bacillus spp. was predominant in the tissues before and after gamma irradiation. While live crab tissues harbored both gram‐positive and gram‐negative bacteria in equal proportion, more than 90% of them from irradiated tissues were gram‐positive. Biochemical and 16 S rRNA gene‐based study on generic composition of heterotrophic bacteria revealed fairly good diversity in nonirradiated tissues and the dose‐dependent gamma irradiation significantly reduced their diversity concomitantly. Practical Applications The mud crab S cylla serrata in which the present study was conducted has immense market demand all over the world. The present study clearly demonstrated the possibility to utilize gamma irradiation to reduce the microbial contamination and thereby extend the shelf life of this expensive shellfish under refrigerated temperatures.