Impact of gamma radiation, potassium sorbate and low temperature on shrimp (Penaeus monodon) preservation

The objective this study was to assess the effect of gamma radiation and 2% potassium sorbate with low temperature (4 degrees C) for shrimp (Penaeus monodon) preservation. Fresh samples were prepared for treatment with gamma radiation at 1.0 and 1.5 kGy doses and potassium sorbate (2%) soaked for 30 s (PS 30 s) and 60 s (PS 60 s). Organoleptic score (OS), biochemical composition and microbiological analysis were performed to evaluate the shelf-life extension and quality changes during the storage periods. Data showed that combination treatment of gamma irradiation at 1.5 kGy with low temperature was the most effective in extending shelf-life of shrimp. The isolated bacteria associated with shrimp samples were identified through PCR technique. Antibiotic sensitivity test was examined using ten commonly used antibiotics against these pathogenic isolates. Gentamicin and Imipenem showed up to 50% resistance on Gram-positive (Bacillus cereus and Staphylococcus aureus). This study indicates that gamma irradiation treatment with low temperature was most effective way for shelf-life extension of shrimp which might reduce the wastage of this important nutritional source.

Automated summary

This study assessed the effect of gamma radiation and 2% potassium sorbate with low temperature (4 degrees C) on the preservation of shrimp. The data showed that the combination treatment of gamma irradiation and low temperature was the most effective in extending the shelf-life of shrimp. The study also identified bacteria associated with shrimp samples and conducted antibiotic sensitivity tests.