Effect of gamma irradiation on total volatile base nitrogen (TVB-N) and sensory evaluations of Indian white shrimp (P. indicus) held frozen (-18˚C), for 9 months and every 1.5 months, was studied. TVB-N values increased gradually during the storage period
rn
and decreased with increasing irradiation dose that reached 20.64, 27.45, 34.14, 35.45 mg N/100g flesh, respectively for irradiated and control samples. Also with organoleptic evaluation indicated that, shelf-life of 5, 2.5 KGy samples increased up to 3 months and 1 KGy samples increased up to 1.5 months compared to control samples.
(2010). Effect of gamma irradiation on total volatile base nitrogen
(TVB-N) and sensory attributes of Indian white shrimp (Penaeus indicus). Journal of food science and technology(Iran), 7(24), 19-29.
MLA
. "Effect of gamma irradiation on total volatile base nitrogen
(TVB-N) and sensory attributes of Indian white shrimp (Penaeus indicus)", Journal of food science and technology(Iran), 7, 24, 2010, 19-29.
HARVARD
(2010). 'Effect of gamma irradiation on total volatile base nitrogen
(TVB-N) and sensory attributes of Indian white shrimp (Penaeus indicus)', Journal of food science and technology(Iran), 7(24), pp. 19-29.
CHICAGO
, "Effect of gamma irradiation on total volatile base nitrogen
(TVB-N) and sensory attributes of Indian white shrimp (Penaeus indicus)," Journal of food science and technology(Iran), 7 24 (2010): 19-29,
VANCOUVER
Effect of gamma irradiation on total volatile base nitrogen
(TVB-N) and sensory attributes of Indian white shrimp (Penaeus indicus). Journal of food science and technology(Iran), 2010; 7(24): 19-29.
