Effective preservation of Penaeus Orientalis using microwave and nuclear radiation

The processing quality of Penaeus orientalis, such as taste and color, using nuclear radiation, pressure and storage periods was studied. The results show that 2 kGy of nuclear radiation and normal pressure can only reduce the number of putrid microorganisms to some extent. But the seafood of P. orientalis can not be stored for a long time. Six or eight kGy of nuclear radiation can cut down the number of putrid microorganisms so effectively as to reach the standard of "germs free" in the business circle. Although P. orientalis can be sterilized and stored for six months under normal temperature, GLY resulted in large loss and the delicious taste is obviously weakened.