دورية أكاديمية
Nutritional and shelf-life studies of dry smoked and gamma irradiated shrimps (Penaeus notialis) from three different water sources in Ghana
العنوان: | Nutritional and shelf-life studies of dry smoked and gamma irradiated shrimps (Penaeus notialis) from three different water sources in Ghana |
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المؤلفون: | Felicia Akuamoa, George Tawia Odamtten, Nii Korley Kortei |
المصدر: | Cogent Food & Agriculture, Vol 4, Iss 1 (2018) |
بيانات النشر: | Taylor & Francis Group, 2018. |
سنة النشر: | 2018 |
المجموعة: | LCC:Agriculture LCC:Food processing and manufacture |
مصطلحات موضوعية: | shrimps, penaeus notialis, gamma irradiation, proximate composition, Agriculture, Food processing and manufacture, TP368-456 |
الوصف: | Shrimps are mostly used in its dried state for several purposes in Ghana. They are food for several decades, used in many culinary dishes including baby foods as well as one of the main ingredients in the famous pepper sauce and can also be used in various foods to enhance flavor. Proximate composition of shrimps from three water sources: sea, lagoon and river was evaluated according to standard procedures of AOAC after exposure to gamma ionizing radiation from a Cobalt 60 source (SL 515, Hungary). Radiation doses used were 0, 4, 8 and 10 kGy at a dose rate of 1.7 kGy/h. Protein content ranged from 27.40 ± 1.30% to 34.35 ± 1.30%, ash 13.80 ± 0.09% to 15.42 ± 0.09%, fat 0.90 ± 0.01% to 1.72 ± 0.01% and moisture 9.36 ± 0.06% to 12.92 ± 0.06%. From the sea, river and lagoon, protein content ranged between 25.93 ± 1.13% and 34.42 ± 1.13%, ash 11.85 ± 0.08% and 18.25 ± 0.08%, fat 0.76 ± 0.01% and 1.83 ± 0.01% and moisture 9.22 ± 0.05% and 12.72 ± 0.05%. After 4 months of storage, there was a significant (p |
نوع الوثيقة: | article |
وصف الملف: | electronic resource |
اللغة: | English |
تدمد: | 2331-1932 23311932 |
Relation: | https://doaj.org/toc/2331-1932 |
DOI: | 10.1080/23311932.2018.1505803 |
URL الوصول: | https://doaj.org/article/6b6b8ee0ae2343f0924eaf51932ab30f |
رقم الأكسشن: | edsdoj.6b6b8ee0ae2343f0924eaf51932ab30f |
قاعدة البيانات: | Directory of Open Access Journals |
تدمد: | 23311932 |
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DOI: | 10.1080/23311932.2018.1505803 |