Ouattara, Blaise; Sabato, Susy Frey et Lacroix, Monique 
ORCID: https://orcid.org/0000-0002-2042-4033
(2001).
Combined effect of antimicrobial coating and gamma irradiation on shelf life extension of pre-cooked shrimp (Penaeus spp.)
International Journal of Food Microbiology
, vol. 68
, nº 1-2.
pp. 1-9.
DOI: 10.1016/s0168-1605(01)00436-6.
Résumé
The present study was conducted to evaluate the combined effect of low-dose gamma irradiation and antimicrobial coating on the shelf life of pre-cooked shrimp (Penaeus spp.). Antimicrobial coatings were obtained by incorporating various concentrations of thyme oil and trans-cinnamaldehyde in coating formulations prepared from soy or whey protein isolates. Coated shrimps were stored at 4 +/- 1 degreesC under aerobic conditions and were periodically evaluated for aerobic plate counts (APCs) and Pseudomonas putida. Sensory evaluations were performed for appearance, odor, and taste using a hedonic test. Results showed that gamma irradiation and coating treatments had synergistic effects (p less than or equal to 0.05) in reducing the APCs and P. putida with at least a 12-day extension of shelf life. Without irradiation, the inhibitory effects of the coating solutions were closely related to the concentration of thyme oil and trans-cinnamaldehyde. No detrimental effects of gamma irradiation on organoleptic parameters (appearance, odor, and taste) were observed. However, incorporation of thyme oil and trans-cinnamaldehyde reduced the acceptability scores for taste and odor.
| Type de document: | Article |
|---|---|
| Mots-clés libres: | Antimicrobial coating; Gamma irradiation; Shrimp; Shelf life |
| Centre: | Centre INRS-Institut Armand Frappier |
| Date de dépôt: | 14 avr. 2025 14:14 |
| Dernière modification: | 14 avr. 2025 14:14 |
| URI: | https://espace.inrs.ca/id/eprint/15006 |
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