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  5. Effects of microbial decontamination of ready-to-eat (RTE) crayfish (Procambarus clarkii) by low-dos

Effects of microbial decontamination of ready-to-eat (RTE) crayfish (Procambarus clarkii) by low-dos

来源 :第十届世界华人虾蟹养殖研讨会暨2016年中国河蟹产业发展高峰论坛 | 被引量 : 0次 | 上传用户：s1u2n3cn
【摘 要】
：
Radiation processing for improving food quality and safety has gained its great popularity worldwide in the past decades.For researching the synergistic effects of radiation and mild heating on microb
【作 者】
：
Yongjin Zhang Lin Lin Shaotong Jiang Jianfeng Lu 
【机 构】
：
School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, China
【出 处】
：
第十届世界华人虾蟹养殖研讨会暨2016年中国河蟹产业发展高峰论坛
【发表日期】
：
2016年8期
【关键词】
：
Ready-to-eat crayfish Pre-heating Radiation Shelf life Specific spoilage organis 
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　　Radiation processing for improving food quality and safety has gained its great popularity worldwide in the past decades.For researching the synergistic effects of radiation and mild heating on microbial decontamination of vacuum-packed ready-to-eat (RTE) crayfish,the present study was conducted,in which the combination of low dose ionizing radiation (4 kGy) and mild pasteurization (80℃,20min) was applied.For a better storage,the influence of the synergistic treatment on specific spoilage organism (SSO) in the decayed crayfish was subsequently investigated.
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