Stability and quality improvement of shrimp patties by Asparagus racemosus and gamma irradiation

Abstract

The present study was conducted to determine the effect of gamma irradiation and Asparagus racemosus on the storage stability and shelf life of shrimp patties. Gamma irradiation (3 kGy and 5 kGy) and Asparagus racemosus powder (3%) were applied to measure microbial activity, physiochemical chemical analysis, antioxidant potential, TVBN value, TBARS value, and POV of shrimp patties. The total aerobic bacteria and coliform count were reduced with the increase in irradiation dose. The DPPH and TPC were decreased with irradiation dose but addition of 3% ARP increased the values. TVBN values significantly decreased at 0 day of storage and increased with storage time. The TBARS and peroxide values (POV) howed significant increase with the increase in irradiation dose at different storage (0, 7, 14, and 21 day). The minimum changes were observed in sensory attributes (i.e. appearance, taste, odor, texture, and overall acceptability) on different treatments at storage intervals. The aim of this study showed that different doses of gamma irradiation and Asparagus Racemosus are valuable to improve the shelf stability and quality of shrimp patties.

Keywords

• Shrimp patties
• Gamma irradiation
• Asparagus racemosus
• Shelf life