Shelf-life extension of Pacific white shrimp using algae extracts during refrigerated storage

2016 ◽  
Vol 97 (1) ◽  
pp. 291-298 ◽  
Author(s):  
Yingchang Li ◽  
Zhongyan Yang ◽  
Jianrong Li
Keyword(s):  
Shelf Life ◽  
Pacific White Shrimp ◽  
Life Extension ◽  
White Shrimp ◽  
Refrigerated Storage ◽  
Shelf Life Extension

scholarly journals Gamma Irradiation Treatment of Cherry – Impact on Storage Quality, Decay Percentage and Post- Refrigeration Shelf-Life Extension

2015 ◽  
Vol 3 (1) ◽  
pp. 54-73 ◽  
Author(s):  
S Parveen ◽  
P. R Hussain ◽  
M. A Mir ◽  
F Shafi ◽  
S Darakshan ◽  
...  
Keyword(s):  
Gamma Irradiation ◽  
Shelf Life ◽  
Dose Range ◽  
Life Extension ◽  
Refrigerated Storage ◽  
Radiation Processing ◽  
Storage Quality ◽  
Shelf Life Extension ◽  
Ambient Storage ◽  
Gamma Irradiated

Present study was conducted to investigate the effect of gamma irradiation on storage quality and post refrigeration shelf-life extension of cherry. Two commercial varieties of cherry fruit (Misri and Double) after harvest at commercial maturity were gamma irradiated in the dose range of 0.3 -1.5 kGy followed by storage under ambient (temperature 25 ± 2 0C, RH 70%) and refrigerated (temperature 3 ± 1 0C, RH 80%) conditions. Among treatments, dose of 1.2 and 1.5 kGy effectively maintained the storage quality and significantly (p≤0.05) delayed the decay of the cherry varieties. In samples treated with dose of 1.2 and 1.5 kGy no decay was recorded up to 9 days of ambient storage. Under refrigerated conditions, cherry samples of control and those irradiated in the range of 0.3 – 0.9 kGy started decaying after 14 days of storage. No decay was observed in 1.2 and 1.5 kGy samples of both the varieties up to 28 days of refrigerated storage. The treatments of 1.2 and 1.5 kGy gave an extension of 6 days in shelf life of cherry varieties during post-refrigerated storage at 25 ± 2 0C, RH 70% following 28 days of refrigeration. Firmness comparison of treatments revealed that dose of 1.2 kGy was found to be better compared to 1.5 kGy due to decrease in firmness observed in cherry samples irradiated at 1.5 kGy. Thus, radiation processing of Kashmiri Cheries at 1.2 kGy can prove beneficial in facilitating the marketing of the fruit to distant places other than the local markets, thereby benefiting the growers.

The Effects of Black Cumin, Black Caraway Extracts and Their Combination on Shelf Life Extension of Silver Carp (H ypophthalmichthys molitrix ) during Refrigerated Storage

2014 ◽  
Vol 35 (2) ◽  
pp. 154-160 ◽  
Author(s):  
Soheyl Eskandari ◽  
Hedayat Hosseini ◽  
Marzieh Gholamzadeh ◽  
Amin Mousavi Khaneghah ◽  
Ebrahim Hosseini
Keyword(s):  
Shelf Life ◽  
Silver Carp ◽  
Life Extension ◽  
Refrigerated Storage ◽  
Black Cumin ◽  
Shelf Life Extension

scholarly journals Effect of Gamma Irradiation and Vacuum Packaging on the Shelf Life Extension of Beef Kebab during Refrigerated Storage

1970 ◽  
Vol 23 (2) ◽  
pp. 156-158
Author(s):  
M Shakhawat Hussain ◽  
M Akter Uzzaman ◽  
M Afazal Hossain ◽  
M Khorshed Alam ◽  
M Shamsul Islam ◽  
...  
Keyword(s):  
Gamma Irradiation ◽  
Shelf Life ◽  
Vacuum Packaging ◽  
Life Extension ◽  
Refrigerated Storage ◽  
Shelf Life Extension

Investigation was carried out on the shelf life extension of beef kebab by gamma irradiation and vacuum packaging stored at refrigeration temperature. On the basis of combined organoleptic, chemical and microbiological evaluation a dose of 5 kGy and 2.5 kGy extended the shelf life of beef kebabs more than 4 weeks and 2 weeks respectively than the unirradiated kebabs stored at refrigeration temperature. Vacuum packaging with and without gamma irradiation was found to have no effect on the shelf life extension of beef kebab.Keywords: Beef kebab, Shelf life extension, Gamma irradiation, Vacuum packaging DOI: http://dx.doi.org/10.3329/bjm.v23i2.883 Bangladesh J Microbiol, Volume 23, Number 2, December 2006, pp 156-158

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