PL EN


Preferencje help
Widoczny [Schowaj] Abstrakt
Liczba wyników
2013 | 63 | 2 |
Tytuł artykułu

Shelf life extension of shrimp (white) using modified atmosphere packaging

Treść / Zawartość
Warianty tytułu
Języki publikacji
EN
Abstrakty
EN
Wild caught shrimp can have a shortened shelf life compared to farm raised shrimp due to handling and on-ship limitations. The loss of freshness in shrimp is partly due to autolytic reactions caused by endogenous enzymes such as polyphenol oxidase. The objective of this study was to determine the effect of sulfi tes combined with Modified atmosphere packaging (MAP) on the shelf life of non-frozen shrimp. Fresh South Atlantic white shrimp were subjected to one of four treatments, no bisulfite rinse-air packaged, 1.25% bisulfite rinse-air packaged, 1.25% bisulfite rinse-MAP (60% CO2, 18% O2, 22% N2) and 1.25% bisulfite rinse-MAP (36% CO2, 64%N2). The quality and freshness of shrimp was measured by determining total aerobic bacterial populations, package gas headspace analysis, shrimp volatiles (GC-MS), meat pH, nucleotide degradation, and visual analysis. Fresh non-frozen shrimp treated with a combination of sulfites and MAP maintained the shelf life of fresh shrimp up to 10 days while shrimp in non-MAP without sulfite and non-MAP with sulfite developed black spots within 2 and 6 days, respectively. Both MAP treatments slowed bacterial growth while the MAP with high CO2 and with O2 was more effective in preventing off odors and nucleotide degeneration.
Wydawca
-
Rocznik
Tom
63
Numer
2
Opis fizyczny
p.87-94,fig.,ref.
Twórcy
autor
  • Department of Food, Nutrition and Packaging Sciences at Clemson University, Clemson, 204 Poole Agricultural Center, Box 340371, Clemson University, Clemson, SC 29634-0371, USA
autor
  • Department of Food, Nutrition and Packaging Sciences at Clemson University, Clemson, 204 Poole Agricultural Center, Box 340371, Clemson University, Clemson, SC 29634-0371, USA
autor
  • Department of Experimental Statistics, Clemson University, Clemson, 204 Poole Agricultural Center, Box 340371, Clemson University, Clemson, SC 29634-0371, USA
autor
  • Department of Food, Nutrition and Packaging Sciences at Clemson University, Clemson, 204 Poole Agricultural Center, Box 340371, Clemson University, Clemson, SC 29634-0371, USA
autor
  • Department of Food, Nutrition and Packaging Sciences at Clemson University, Clemson, 204 Poole Agricultural Center, Box 340371, Clemson University, Clemson, SC 29634-0371, USA
autor
  • Department of Food, Nutrition and Packaging Sciences at Clemson University, Clemson, 204 Poole Agricultural Center, Box 340371, Clemson University, Clemson, SC 29634-0371, USA
Bibliografia
  • 1. Boyle J.L., Lindsay R.C., Stuiber D.A., Adenine nucleotide degradation in Modified atmosphere chill-stored fresh fish. J. Food Sci., 1991, 56, 1267-1270.
  • 2. Cobb B.F. III, Biochemistry and physiology of shrimp: effect on use as food. 1977, in: Tropical Products Inst, editor. Proceedings of the Conference on Handling, Processing and Marketing Tropical Fish. London, 5-9 July (1976). London tropical products Inst., pp. 405-411.
  • 3. Cobb B.F. III, Vanderzant C., Biochemical changes in shrimp inoculated with Pseudomonas, Bacillus and a Coryneform bacterium. J. Food Technol., 1971, 34, 533-540.
  • 4. Fatima R., Farooqui B., Qadri R.B., Inosine monophosphate and hypoxanthine as indices of quality of shrimp (Penaeus merguensis). J. Food Sci., 1981, 46, 1125-1127, 1131.
  • 5. Flick G.J., Lovell R.T., Post-mortem biochemical changes in the muscle of gulf shrimp, (Penaeus aztecus). J. Food Sci., 1972, 32, 609-611.
  • 6. Gibson D.M., Davis H.K., Fish and shell fish products in sous vide and Modified atmosphere packs. 1995, in: Principles of Modified Atmosphere and Sous Vide Product Packaging (eds. JM. Farber , K.L. Dodds). Lancaster PA: Technomic Publishing Co. Inc., pp. 159-574.
  • 7. Goncalves A.C., Lopez-Caballero M.E., Nunes M.L. Quality changes of deep water pink shrimp (Parapenaeus longirostris) packed in Modified atmosphere. J. Food Sci., 2003, 68, 2586--2590.
  • 8. Jiang S.T., Lee T.C., Effect of Modified ice storage on the quality and prevention of darkening discoloration of shrimp Solenocera prominentis. Nippon Suisan Gakkaishi, 1988, 54, 1415-1422.
  • 9. Karube I., Satoh I., Araki Y., Suzuki S., Monoamine oxidase electrode in freshness testing of meat. Enzyme Microb. Technol., 1980, 2, 117-120.
  • 10. Konosu S., Yamaguchi K., The fl avor compounds in fish and shell fish. 1982, in: Chemistry and Biochemistry of Marine Food Products (eds. R.E. Martin, G.J. Flick, C.E. Hebard, D.R. Ward). Westport, Conn.: AVI publishing Co.. pp. 367–404.
  • 11. Lannelongue M., Finne G., Hanna M.O., Vaderzant G., Storage characteristics of brown shrimp (Penaeus aztecus) stored in retail packages containing CO2-enriched atmospheres. J. Food Sci., 1982, 47, 911-913, 923.
  • 12. Layrisse M.E., Matches J.R., Microbiological and chemical changes of spotted shrimp (Pandalus platyceros) stored under Modified atmospheres. J. Food Protect., 1984, 47, 453-457.
  • 13. Lopez-Caballero M.E., Goncalves A.C., Nunes M.L., Effect of CO2/O2 containing Modified atmospheres on packed deep water pink shrimp (Parapenaeus longirostris). Eur. Food Res. Technol., 2002, 214, 192-197.
  • 14. Matsumoto M., Yamanaka H., Post-mortem biochemical changes in the muscle of kuruma prawn during storage and evaluation of the freshness. Nippon Suisan Gakkaishi, 1990, 56, 1145-1149.
  • 15. Matches J.R., Layrisse M.E., Controlled atmosphere storage of spotted shrimp (Pandalus platyceros). J. Food Protect., 1985, 48, 709-711.
  • 16. Mendes R., Quinta R., Nunes M.L., Changes in baseline levels of nucleotides during ice storage of fish and crustaceans from the Portuguese coast. Eur. Food Res. Technol., 2001, 212, 141-146.
  • 17. Mendes R., Huidobro A., Lopez-Caballero E., Indole levels in deep water pink shrimp (Parapenaeus longirostris). Eur. Food Res. Technol., 2002, 214, 125-130.
  • 18. Otwell W.S., Marshall M.R., Screening alternatives to sulfi ting agents to control shrimp melanosis. 1986. Florida cooperative extension service, sea grant extension program. Technical paper No.26. pp. 1-10 [http://ufdc.ufl .edu/AA00004569/00001/citation].
  • 19. Ryder J.M., Determination of adenosine triphosphate and its breakdown products in fish muscle by high performance liquid chromatography. J. Agric. Food Chem., 1985, 33, 678-680.
  • 20. Shahidi F., Seafood proteins and preparation of proteins concentrates. 1994, in: Seafoods: Chemistry, Processing Technology and Quality (eds. F. Shahidi, J.R. Botta). Blackie Academic & Professional, London, pp.3-9.
  • 21. Stammen K., Gerdes D., Caporaso F., Modified atmosphere packaging of sea food. Crit. Rev. Food Sci. Nutr., 1990, 29, 301-31.
  • 22. Stone F.E., Inosine monophosphate (IMP) and hypoxanthine formation in 3 species of shrimp held on ice. J. Milk Food Technol., 1971, 34, 354-356.
  • 23. Taoukis P.S., Labuza T.P., Lillemo J.H., Lin S.W., Inhibition of shrimp melanosis (Black Spot) by Ficin. 1990, Lebensm, Wiss. Technol. Food Sci. Technol., 1990, 23, 52-54.
  • 24. Yamagata M., Low L.K., Banana shrimp, penaeus merguiensis, quality changes during iced and frozen storage. J. Food Sci., 1995, 60, 721-726.
Typ dokumentu
Bibliografia
Identyfikatory
Identyfikator YADDA
bwmeta1.element.agro-c7ffe17c-a341-4277-9905-879c32f511c3
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.