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- W2056478780 abstract "Twelve samples of imported frozen shrimps were used in this study. The total aerobic bacteria were at 2 × 104 to 6 × 106 per gram. A few of Vibrio parahaemolyticus, V. mimicus, V. alginolyticus, V. vulnificus, V. fluvialis and Listeria monocytogenes were isolated from many samples. However, Salmonella was not detected in any of the samples. After exposure to 4–5 kGy of gamma-rays, the total aerobic bacteria in frozen shrimps were reduced by approximately 2–3 log cycles. The dose necessary to reduce the vibrio isolates and Aeromonas hydrophila at a level of below 10-4 per gram was about 3 kGy in frozen shrimps, whereas about 3.5 kGy was required for L. monocytogenes and Salmonella typhimurium. In this study, unpleasant off-odor was clearly detected in the non-frozen shrimps irradiated at 2.5 kGy. On the other hand, off-odor was negligible in the frozen product below 5 kGy irradiation. No remarkable changes of peroxide values were also obtained up to 9 kGy of irradiation in the frozen shrimps. However peroxide values of non-frozen shrimps were clearly increased even irradiated at 4 kGy. Trimethylamine content was not changed at doses below 10 kGy in both of frozen and non-frozen shrimps. Shelf-life of defrosted shrimps were extended ca. 2 times under non-frozen market conditions." @default.
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- W2056478780 date "1993-07-01" @default.
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- W2056478780 title "Effect of gamma-irradiation on frozen shrimps for decontamination of pathogenic bacteria" @default.
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- W2056478780 doi "https://doi.org/10.1016/0969-806x(93)90249-t" @default.
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