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Sensory acceptability of squid rings gamma irradiated for shelf-life extension

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cnea.tipodocumentoARTÍCULO CIENTÍFICO
dc.contributor.authorTomac, Alejandra
dc.contributor.authorCova, Maria Constanza
dc.contributor.authorNarvaiz, Patricia
dc.contributor.authorYeannes, Maria Isabel
dc.date.accessioned2025-12-11T23:10:27Z
dc.date.available2025-12-11T23:10:27Z
dc.date.issued2017-01
dc.description.abstractThe feasibility of extending the shelf-life of a squid product by gamma irradiation was analyzed. Illex argentinus rings were irradiated at 4 and 8 kGy; and stored at 4±1 °C during 77 days. No mesophilic bacteria, enterobacteriaceae and coliforms were detected in irradiated rings during storage. Psychrotrophic bacteria were significantly reduced by irradiation; their counts were fitted to a growth model which was further used for shelf-life estimations: 3 and 27 days for 0 and 4 kGy, respectively. Initially, non-irradiated as well as irradiated rings had very good sensory scores. The overall acceptability of 4 and 8 kGy rings did not decrease during 27 and 64 days, respectively, while control samples spoiled after 3 days. A radiation dose range for squid rings preservation was defined, which attained the technological shelf-life extension objective, without impairing sensory quality.
dc.description.institutionalaffiliationFil: Tomac, Alejandra. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.institutionalaffiliationFil: Cova, Maria Constanza. Comisión Nacional de Energía Atómica; Argentina
dc.description.institutionalaffiliationFil: Narvaiz, Patricia. Comisión Nacional de Energía Atómica; Argentina
dc.description.institutionalaffiliationFil: Yeannes, Maria Isabel. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.identifier.issn0969-806X
dc.identifier.urihttps://nuclea.cnea.gob.ar/handle/20.500.12553/7678
dc.publisherPergamon-Elsevier Science Ltd
dc.relationinfo:eu-repo/semantics/reference/hdl/11336/79271
dc.relationinfo:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.radphyschem.2016.09.016
dc.relationinfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0969806X16303644
dc.rights.licenseinfo:eu-repo/semantics/openAccess
dc.rights.licensehttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.subjectPreservation
dc.subjectRadiation Processing
dc.subjectSensory Acceptability
dc.subjectShelf-Life
dc.subjectSquid
dc.subjectAlimentos y Bebidas
dc.subjectOtras Ingenierías y Tecnologías
dc.subjectINGENIERÍAS Y TECNOLOGÍAS
dc.titleSensory acceptability of squid rings gamma irradiated for shelf-life extension
dc.typeARTÍCULO
dc.type.versionVersión publicada

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