Microbial population, physicochemical quality and allergenicity of molluscs and shrimp treated with cobalt-60 gamma radiation

dc.contributor.author	Σινάνογλου, Βασιλεία	el
dc.contributor.author	Μπατρινού, Ανθιμία	el
dc.contributor.author	Κοντελές, Σπύρος	el
dc.contributor.author	Σφλώμος, Κωνσταντίνος	el
dc.date.accessioned	2015-05-28T17:43:36Z
dc.date.issued	2015-05-28
dc.identifier.uri	http://hdl.handle.net/11400/11395
dc.rights	Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.source	http://www.ingentaconnect.com	en
dc.subject	Μαλάκια
dc.subject	Γαρίδες
dc.subject	Ακτίνες γάμμα
dc.subject	Λιπαρά οξέα
dc.subject	Fatty acids
dc.subject	Shellfish
dc.subject	Οστρακοειδή
dc.title	Microbial population, physicochemical quality and allergenicity of molluscs and shrimp treated with cobalt-60 gamma radiation	en
heal.type	journalArticle
heal.classification	Food
heal.classification	Food technology
heal.classification	Τροφή
heal.classification	Τεχνολογία τροφίμων
heal.classificationURI	http://id.loc.gov/authorities/names/n00009376
heal.classificationURI	http://skos.um.es/unescothes/C01577
heal.classificationURI	N/A-Τροφή
heal.classificationURI	N/A-Τεχνολογία τροφίμων
heal.dateAvailable	10000-01-01
heal.language	en
heal.access	forever
heal.publicationDate	2007-04
heal.bibliographicCitation	Sinanoglou, V., Batrinou, A., Konteles, S. and Sflomos, K. (2007) Microbial population, physicochemical quality and allergenicity of molluscs and shrimp treated with cobalt-60 gamma irradiation. "Journal of Food Protection", 70 (4), p.958-966	en
heal.abstract	Frozen molluscs (squid, octopuses, and cuttlefish) and crustaceans (shrimp) were irradiated using a cobalt-60 gamma source, at different doses, in order to investigate the effects of gamma radiation on their microbial population, organoleptic characteristics, lipid profile, and tropomyosin content. Irradiation of shrimp and squid with either 2.5 or 4.7 kGy reduced mesophilic bacteria contamination to low or nondetectable levels, respectively, whereas irradiation of octopus and cuttlefish with the same doses reduced the bacterial population. Irradiation treatment had no significant (P > 0.05) effect on the total lipid content and the major detected classes of polar and neutral lipids, whereas it significantly (P < 0.05) increased the contents of neutral lipids in octopus mantle and in shrimp muscle and cephalothorax samples. The total fatty acid content and the ω-3:ω-6 fatty acid ration was not affected. A dose-dependent significant (P < 0.05) decrease in the ratio of polyunsaturated fatty acids:saturated fatty acids was observed. With the increase in radiation dose, redness (a) and yellowness (b) values showed a variation, whereas the lightness (L) value was significantly (P < 0.05) decreased in mollusc mantles and shrimp muscle and increased in shrimp cephalothorax. The total of color changes (δE) increased (P < 0.05) as the dose increased. Significant (P < 0.05) changes in textural properties were observed with radiation treatment in octopus tentacles and in squid and cuttlefish mantle. The amount of tropomyosin, which is the major mollusc and crustacean allergen in the irradiated organisms, was reduced by gamma radiation, depending on the dose.	en
heal.publisher	International Association for Food Protection	en
heal.journalName	Journal of Food Protection	en
heal.journalType	peer-reviewed
heal.fullTextAvailability	false