Radiation pasteurization of raw and chlortetracycline-treated shrimp Public Deposited

http://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/vq27zr11c

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  • Pasteurization radiation offers a new means of extending the refrigerated storage life of foods. This procedure avoids many of the undesirable changes which result when sterilization radiation is used and still eliminates most of the spoilage organisms. Shrimp was treated with 5 ppm chlortetracycline and subjected to pasteurization levels of gamma radiation and stored at 38°F. The levels of irradiation used were 0.5 and 0.75 megarad. These levels were based on the flavor threshold of irradiation intensity. The quality of the stored irradiated shrimp was determined by subjective evaluation, chemical analyses and microbiological examinations. The storage life of the shrimp irradiated at 0.5 megarad was extended to 5 weeks, compared with 1 week for the unirradiated samples held at the same temperature. Throughout the ten week storage period, the samples which received doses of 0.5 megarad and CTC and those which received 0.75 megarad with and without CTC remained in good condition.
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