Nutritional and compositional changes in dehydro-irradiated shrimp

Abstract

Nutritional and compositional changes in dehydro-irradiated shrimp have been studied and compared with those in samples processed by conventional procedures. No changes in proximate constituents are observed due to radiation treatment, though blanching causes some loss in total proteins. Losses in B vitamins due to radiation are much less than those due to blanching and partial drying. Radiation-induced losses can be minimized by packing the samples in vacuum or nitrogen atmosphere prior to irradiation. A progressive loss up to 22% of B vitamins is observed in processed shrimp during 3 months storage at ambient temperature. No losses in total amino acids or in available lysine are observed in irradiated samples, while thermal treatment results in some losses. In vitro enzymic digestibility of shrimp protein is increased by radiation treatment.