Gamma irradiation improves the microbiological safety and shelf-life of kimchi seasoning mixture

LWT ◽  
2020 ◽  
Vol 134 ◽  
pp. 110144
Author(s):  
Seul-Gi Jeong ◽  
Jung Eun Yang ◽  
Ji Hye Park ◽  
Seung Hee Ko ◽  
In Seong Choi ◽  
...  
Keyword(s):  
Gamma Irradiation ◽  
Shelf Life ◽  
Microbiological Safety

Effects of gamma irradiation on the shelf-life and bioactive compounds of Tuber aestivum truffles packaged in passive modified atmosphere

2020 ◽  
Vol 332 ◽  
pp. 108774 ◽  
Author(s):  
Eva Tejedor-Calvo ◽  
Diego Morales ◽  
Sergi García-Barreda ◽  
Sergio Sánchez ◽  
María Eugenia Venturini ◽  
...  
Keyword(s):  
Gamma Irradiation ◽  
Shelf Life ◽  
Bioactive Compounds ◽  
Modified Atmosphere ◽  
Tuber Aestivum

scholarly journals Shelf life extension of minimally processed ready-to-cook (RTC) cabbage by gamma irradiation

2015 ◽  
Vol 53 (1) ◽  
pp. 233-244 ◽  
Author(s):  
Aparajita Banerjee ◽  
Suchandra Chatterjee ◽  
Prasad S. Variyar ◽  
Arun Sharma
Keyword(s):  
Gamma Irradiation ◽  
Shelf Life ◽  
Life Extension ◽  
Minimally Processed ◽  
Shelf Life Extension

Influence of salting and gamma irradiation on the shelf-life extension of threadfin bream in ice

2001 ◽  
Vol 34 (8) ◽  
pp. 739-746 ◽  
Author(s):  
K. Jeevanandam ◽  
A. Kakatkar ◽  
S.N. Doke ◽  
D.R. Bongirwar ◽  
V. Venugopal
Keyword(s):  
Gamma Irradiation ◽  
Shelf Life ◽  
Life Extension ◽  
Shelf Life Extension

scholarly journals Effect of potassium sorbate and gamma irradiation on the shelf-life of Hilsa shad, Tenualosa ilisha (Hamilton, 1822) at low temperature

2018 ◽  
Vol 6 (2) ◽  
pp. 67-73
Author(s):  
Tasnoba Firoze Sheuty ◽  
Md Kamrujjaman ◽  
Mahfuza Islam ◽  
Md Afzal Hossain ◽  
Roksana Haque
Keyword(s):  
Low Temperature ◽  
Gamma Irradiation ◽  
Shelf Life ◽  
Potassium Sorbate ◽  
Organoleptic Evaluation ◽  
Fish Flesh ◽  
Increasing Trend ◽  
Tenualosa Ilisha

Shelf-life of potassium sorbate (2%) and gamma irradiation (2kGy) treated Hilsa shad (Tenualosa ilisha) were determined after storing at 0oC and 4oC for a period of upto 35 days. Organoleptic evaluation showed that control, potassium sorbate treated and irradiated samples remained acceptable upto 21, 28 and 35 days of storage periods respectively at 00 C. Whereas, the same samples remained acceptable upto 7, 14 and 21 days of storage respectively at 40 C. Tyrosine and pH of fish flesh increased with the increasing of storage periods in all samples but, this increasing trend was somewhat lower in irradiated sample compare to other samples. Microbial assessment showed the best results in case of irradiated sample and remained within the acceptable limit.Jahangirnagar University J. Biol. Sci. 6(2): 67-73, 2017 (December)

Low-Dose Gamma Irradiation and Refrigeration to Extend Shelf Life of Aerobically Packed Fresh Beef Round

1993 ◽  
Vol 56 (6) ◽  
pp. 505-509 ◽  
Author(s):  
H. RICARDO RODRÍGUEZ ◽  
JORGE A. LASTA ◽  
ROSA A. MALLO ◽  
NAUM MARCHEVSKY
Keyword(s):  
Gamma Irradiation ◽  
Shelf Life ◽  
Low Dose ◽  
Polyethylene Film ◽  
Dose Irradiation ◽  
Trained Panel ◽  
Beef Round ◽  
Organoleptic Attributes

A 2-kGy gamma (low-dose) irradiation was applied to fresh top round from beef animals slaughtered and fabricated at commercial facilities. Cuts were packed in polyethylene film and stored at 1°C. Temperature abuse (9°C/24h) was simulated during storage. Psychrotroph counts on nonirradiated samples reached 107 CFU/cm2 between 8 and 11 d of storage, while similar counts were found after 28 d of storage on low-dose irradiated samples. Pseudomonads, Enterobacteriaceae, and Brochotrix thermosphacta were strongly inhibited on irradiated samples. No changes in organoleptic attributes were observed by a trained panel on treated samples. Low-dose irradiated samples had an average of 17 more shelf life days than the nonirradiated counterparts based on psychrotroph counts status and under the experimental condition being tested in this study.

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