تاثیر پرتو گاما بر آلودگی های باکتریایی و خواص حسی میگوی سفید منجمد هندی

The aim of this study was the application of irradiation process to decrease bacterial contamination of the penaeus monodon. The shrimp samples were obtained from Hormozgan and were sent to the microbiological laboratory. Bacterial contamination of shrimp were determined by counting the aerobic mesophil bacteria, Staphylococcus areus, Choliforms, Vibrio parahemolyticus and Salmonella. The shrimp samples were irradiated at different doses of gamma ray. Finally, the optimum dose of the gamma ray for bacterial decontamination of shrimp, especially of Vibrio Parahemolyticus, was obtained to be ۲kGy. Also, the chemical factors of irradiated and non-irradiated samples such as Protein, Fat, total volatile Nitrogen (TVN), Non Protein Nitrogen (NPN), Peroxide Value (PV) and Amino Acids were measured. There were not any important difference among them. Also, there were not any significant difference between TVN and Peroxide Value (P>۰.۰۵) for the irradiated and non-irradiated shrimp samples. Study of bacterial contaminations of the irradiated and non irradiated samples after ۱۲ months showed that irradiation by ۲kGy can control the microbial contaminations. Four types of films for packaging: Pet.pe, Pp.pe, Bopp, and Pe.۲۰ were used for storage of the irradiated and non irradiated shrimp samples in-۱۸°C during ۱۲ months. All of the packages were studied on the aspects of color, odor, tissue and taste of shrimp samples and elasticity and pressing of packages. For the irradiated and non irradiated shrimp Pet.pe and Pp.pe were preferred, respectively.

Keywords:

میگو , آلودگی های باکتریایی , پرتو گاما , بسته بندی