Combined effect of gamma irradiation and cold temperature storage on the sensory properties of edible estuarine crab Scylla serrata
The present study evaluates the combined effect of dose-dependent gamma irradiation and cold
storage on sensory characteristics of mud crab, Scylla serrata. The samples were irradiated at
0.5, 1.0 and 2.0 kGy and stored at 4o
C and -20o
C along with non-irradiated control. The sensory
properties of the both irradiated and cold stored samples were assessed at weekly intervals up
to maximum of 28 days. Though extended storage at 4o
C (up to 14 days) resulted reduction in
sensory quality of both irradiated and non-irradiated control samples, irradiated samples scored
significantly higher value which was concomitant with the irradiation doses applied. Gamma
irradiation at any applied dosage (0.5, 1.0 and 2.0 kGy) has no significant advantage on sensory
characteristics of crab during their storage at -20o
C until 14 days compared to control; further
extended storage (up to 28 days), however, enhanced the degree of sensory quality in the
samples received 1.0 and 2.0 kGy gamma irradiation compared to the samples irradiated with
the low dose (0.5 kGy) and control. The overall experimental results indicated that gamma
irradiation at the dose range of 1.0-2.0 kGy and the subsequent cold (4o
C) and frozen storage
(-20o
C) would be helpful to extend the shelf life of Scylla serrata by maintaining fairly good
sensory quality for maximum duration of 14 and 28 days respectively