Impact of gamma radiation, potassium sorbate and low temperature on shrimp (Penaeus monodon) preservation
Md. Shajadul Islam,
Arzina Hossain,
Mahfuza Islam,
M. Kamruzzaman Munshi,
Mohammad Shakhawat Hussain,
Keshob Chandra Das,
Irfan Ahmed,
Md. Shafiqul Islam Khan,
Roksana Huque
Affiliations
Md. Shajadul Islam
Department of Food Microbiology, Patuakhali Science and Technology University, Patuakhali, 8602, Bangladesh
Arzina Hossain
Food Safety and Quality Analysis Division (FSQAD), Institute of Food and Radiation Biology, Atomic Energy Research Establishment, GPO Box-3787, Savar, Dhaka, 1000, Bangladesh
Mahfuza Islam
Food Safety and Quality Analysis Division (FSQAD), Institute of Food and Radiation Biology, Atomic Energy Research Establishment, GPO Box-3787, Savar, Dhaka, 1000, Bangladesh
M. Kamruzzaman Munshi
Food Safety and Quality Analysis Division (FSQAD), Institute of Food and Radiation Biology, Atomic Energy Research Establishment, GPO Box-3787, Savar, Dhaka, 1000, Bangladesh
Mohammad Shakhawat Hussain
Food Safety and Quality Analysis Division (FSQAD), Institute of Food and Radiation Biology, Atomic Energy Research Establishment, GPO Box-3787, Savar, Dhaka, 1000, Bangladesh
Keshob Chandra Das
Molecular Biotechnology Division, National Institute of Biotechnology, Savar, Ashulia, Bangladesh
Irfan Ahmed
Molecular Biotechnology Division, National Institute of Biotechnology, Savar, Ashulia, Bangladesh
Md. Shafiqul Islam Khan
Department of Food Microbiology, Patuakhali Science and Technology University, Patuakhali, 8602, Bangladesh
Roksana Huque
Food Safety and Quality Analysis Division (FSQAD), Institute of Food and Radiation Biology, Atomic Energy Research Establishment, GPO Box-3787, Savar, Dhaka, 1000, Bangladesh; Corresponding author.
The objective this study was to assess the effect of gamma radiation and 2% potassium sorbate with low temperature (4 °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.
