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. / Graduation date: 1963
| Identifer | oai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/26665 |
| Date | 28 January 1963 |
| Creators | Awad, Ahmed Ali |
| Contributors | Sinnhuber, Russell O. |
| Source Sets | Oregon State University |
| Language | en_US |
| Detected Language | English |
| Type | Thesis/Dissertation |
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