Radiation-Pasteurization of Suddenly Boiled Shrimp

Abstract

The fresh shrimps (Erythropenaous akayebi var. sp.) were blenched three minutes in boiling 2% NaCl solution and then were sealed in polyethylene cells. The sudden boiled shrimps were irradiated by cobalt-60 and were preserved in the storage space of a refrigerator (3-5°C). The storage life of 0.6 megarad irradiated shrimps was extended to about 7 weeks, compared with 3 weeks for the unirradiated samples held at the same temperature.