Effect of Gamma Radiation, Potassium Sorbate and Low Temperature (± 4 ºC) on Sensory, Chemical and Microbial Load of Shrimp ( Penaeus Monodon)

Demand for fresh sea fish in whole world markets has increased significantly over the past decade. Shrimp is one of the key exported items of Bangladesh and makes up about 70% of the total agricultural exports. That is why shrimp is usually referred to as 'White Gold' in Bangladesh. So, the present study was evaluated the effect of gamma radiation and potassium sorbate in combination with low temperature on sensory quality, biochemical composition, microbial load, and shelf-life of shrimp (Penaeus monodon), especially for export concerns. Treatment with gamma radiation doses (1.0 and 1.5 kGy) and 2% potassium sorbate (dipped for 30 and 60 seconds) at 4ºC was used for shrimp preservation. Both irradiated samples showed an acceptable score up to 21 days compared to control samples after 7 days. According to sensory and microbial counts, we found that 21 days was the acceptable day for results recorded. The acceptable data of total bacterial count was 2.1x106 cfu/g in 1.5 kGy radiation dose, the total coliform count was 5.9 x102 cfu/g in dipped in 60 seconds and total Staphylococcal count was 5.0x102 cfu/g in 1.5 kGy radiation dose. Erythromycin and Penicillin were showed high resistance against obtained bacteria and lower resistance to (36.36%) to Gentamicin and Imipenem. This study showed that combination with gamma irradiation (1.5 KGy) and low temperature (± 40C) was the most effective treatment in extending shelf-life and keeping the microbial quality of shrimp.