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Guo Q, Shan K, Yang X, Jiang C, Zhu L. Inhibitory effects of pH, salinity, and tea polyphenols concentration on the specific spoilage organisms isolated from lightly‐salted large yellow croaker (
Pseudosciaena crocea
). Food Sci Nutr 2022; 10:3062-3071. [PMID: 36171782 PMCID: PMC9469860 DOI: 10.1002/fsn3.2905] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Revised: 04/13/2022] [Accepted: 04/15/2022] [Indexed: 11/08/2022] Open
Abstract
Proteus vulgaris and Hafnia alvei were identified as specific spoilage organisms (SSOs) isolated from the refrigerated lightly‐salted large yellow croaker (Pseudosciaena crocea). In this work, the inhibitory effects of pH, salinity, and tea polyphenols concentration on both strains were investigated. Modified Gompertz models were used to estimate the kinetic parameters μm (maximum specific growth rate) and λ (duration of lag phase) of the two strains under different conditions, demonstrating that their growth rates decreased with the decrease of pH as well as the increase of salinity and tea polyphenols concentration, and the growths of both strains stopped while the salinity and tea polyphenols concentration increased to 0.05 and 5%, respectively. Response surface methodology (RSM) based on a three‐level three‐factor Box–Behnken Design (BBD) was employed to optimize the combination of these three antibacterial factors. The results showed that the optimum inhibitory conditions were: tea polyphenols concentration 0.05%, salinity 3.46%, and pH 6.96 to inhibit the growth of P. vulgaris; tea polyphenols concentration 0.05%, salinity 3.45%, and pH 6.94 to inhibit H. alvei. Validation experiments were performed and demonstrated that under these conditions, the growth of the two SSOs could be 100% inhibited. This research provided references for the inhibition of the SSOs of lightly‐salted large yellow croaker and the extension of its shelf life.
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Affiliation(s)
- Quan‐you Guo
- East China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences Shanghai China
| | - Ke Shan
- East China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences Shanghai China
| | - Xu Yang
- East China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences Shanghai China
| | - Chao‐jun Jiang
- East China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences Shanghai China
| | - Lin Zhu
- East China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences Shanghai China
- University of Shanghai for Science and Technology Shanghai China
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Kontominas MG, Badeka AV, Kosma IS, Nathanailides CI. Innovative Seafood Preservation Technologies: Recent Developments. Animals (Basel) 2021; 11:E92. [PMID: 33418992 PMCID: PMC7825328 DOI: 10.3390/ani11010092] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2020] [Revised: 12/31/2020] [Accepted: 01/02/2021] [Indexed: 11/16/2022] Open
Abstract
Fish and fishery products are among the food commodities of high commercial value, high-quality protein content, vitamins, minerals and unsaturated fatty acids, which are beneficial to health. However, seafood products are highly perishable and thus require proper processing to maintain their quality and safety. On the other hand, consumers, nowadays, demand fresh or fresh-like, minimally processed fishery products that do not alter their natural quality attributes. The present article reviews the results of studies published over the last 15 years in the literature on: (i) the main spoilage mechanisms of seafood including contamination with pathogens and (ii) innovative processing technologies applied for the preservation and shelf life extension of seafood products. These primarily include: high hydrostatic pressure, natural preservatives, ozonation, irradiation, pulse light technology and retort pouch processing.
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Affiliation(s)
- Michael G. Kontominas
- Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece; (A.V.B.); (I.S.K.)
| | - Anastasia V. Badeka
- Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece; (A.V.B.); (I.S.K.)
| | - Ioanna S. Kosma
- Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece; (A.V.B.); (I.S.K.)
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Park SY, Ha SD. Synergistic Effects of Combined Chlorine and Vitamin B 1 on the Reduction of Murine Norovirus-1 on the Oyster (Crassostrea gigas) Surface. FOOD AND ENVIRONMENTAL VIROLOGY 2019; 11:205-213. [PMID: 30903597 DOI: 10.1007/s12560-019-09380-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/11/2018] [Accepted: 03/15/2019] [Indexed: 06/09/2023]
Abstract
This study investigated the synergistic effects of combined chlorine (200, 500, 700, and 1000 ppm) and vitamin B1 (1000, 2000, and 3000 ppm) on the murine norovirus-1 (MNV-1), a human norovirus (NoV) surrogate, on oyster surface. Vitamin B1 slightly reduced MNV-1 (0.04-0.3 log-reduction), whereas chlorine significantly reduced MNV-1 (0.4-1.0 log-reduction). The combined chlorine and vitamin B1 resulted in a 0.52-1.97 log-reduction of MNV-1. The synergistic reduction in the MNV titer was not dependent on the concentrations of chlorine and vitamin B1, and it ranged between 0.08 and 1.03 log10 PFU/mL. The largest synergistic reduction observed was for the combined 700 ppm chlorine and 1000 ppm vitamin B1. The pH and mechanical texture of the oysters were not significantly changed by the combined 0-1000 ppm chlorine and 3000 ppm vitamin B1. The overall sensory acceptability were significantly (P < 0.05) reduced in oysters treated with 1000 ppm chlorine and 3000 ppm vitamin B1 than in those treated with 0-700 ppm chlorine and 3000 ppm vitamin B1. This study suggests that the combined 700 ppm chlorine and 3000 ppm vitamin B1 could potentially be used to reduce NoV on oyster surface without causing concomitant changes in the mechanical texture, pH, or sensory qualities of the oysters.
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Affiliation(s)
- Shin Young Park
- Department of Seafood and Aquaculture Science, Institute of Marine Industry, Gyeongsang National University, Tongyeong, 53064, Republic of Korea
| | - Sang-Do Ha
- Advanced Food Safety Research Group, BrainKorea21 Plus, Department of Food Science and Technology, Chung-Ang University, 4726 Seodong-daero, Ansung, Gyeonggi, 456-756, Republic of Korea.
- Department of Food Science and Technology, Chung-Ang University, 72-1 Nae-ri, Daeduk-myun, Ansung, Gyeonggi, 456-756, Republic of Korea.
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Gamma-irradiation induced effects on biogenic amine formation and quality of frog legs (Rana esculenta) during storage. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.10.001] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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6
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Innovative technologies for producing and preserving intermediate moisture foods: A review. Food Res Int 2018; 116:90-102. [PMID: 30717022 DOI: 10.1016/j.foodres.2018.12.055] [Citation(s) in RCA: 84] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2018] [Revised: 12/21/2018] [Accepted: 12/23/2018] [Indexed: 12/19/2022]
Abstract
Intermediate moisture foods (IMF) or semi-dried foods (SDF) have gained more attention worldwide having features very similar to fresh food products, but with a longer shelf life. This review presents the recent developments in novel technologies and methods for the production and preservation of IMF. These include new drying methods, using agents to reduce water-activity, innovative osmotic dehydration technologies, electro-osmotic dewatering, thermal pasteurization, plasma treatments (PT), high pressure processing (HPP), modified atmosphere packaging (MAP), edible coating, active packaging (and energy efficiency, improve quality and extend the shelf life of the final food AP) and hurdle technologies (HT). Innovative methods applied to producing and preserving IMF can enhance both drying products. Yet more systematic research is still needed to bridge knowledge gaps, in particular on inactivation kinetics and mechanisms related to thermal and non-thermal pasteurization technologies for control of pathogens and spoilage micro-organisms in IMF.
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Synergistic effect of X-ray irradiation and sodium hypochlorite against Salmonella enterica serovar Typhimurium biofilms on quail eggshells. Food Res Int 2018; 107:496-502. [DOI: 10.1016/j.foodres.2018.02.063] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2017] [Revised: 02/22/2018] [Accepted: 02/25/2018] [Indexed: 11/24/2022]
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Mahmoud BS, Nannapaneni R, Chang S, Wu Y, Coker R. Improving the safety and quality of raw tuna fillets by X-ray irradiation. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.08.039] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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9
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Singh S, Shalini R. Effect of Hurdle Technology in Food Preservation: A Review. Crit Rev Food Sci Nutr 2014; 56:641-9. [DOI: 10.1080/10408398.2012.761594] [Citation(s) in RCA: 58] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Shiv Singh
- Department of Chemical Engineering, Indian Institute of Technology, Kanpur, India
| | - Rachana Shalini
- National Productivity Council, Utpadakta Bhawan, New Delhi, India
- Department of Agriculture Process & Food Engineering, Allahabad Agricultural Institute, Deemed University, Allahabad, India
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Liu J, Zhao P, Liu L, Zhang J, Liu S, Zhang Z, Ding Y. Decrease of Lipid Oxidation for Dried Shrimp (Acetes chinensis) Preservation Using Alkaline Lipase Hydrolysis Technology. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2014. [DOI: 10.1080/10498850.2013.839017] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Kim HJ, Kang M, Yong HI, Bae YS, Jung S, Jo C. Synergistic Effects of Electron-beam Irradiation and Leek Extract on the Quality of Pork Jerky during Ambient Storage. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2014; 26:596-602. [PMID: 25049828 PMCID: PMC4093387 DOI: 10.5713/ajas.2012.12580] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/16/2012] [Revised: 12/17/2012] [Accepted: 12/11/2012] [Indexed: 11/29/2022]
Abstract
To investigate the synergistic effect(s) of electron-beam (EB) irradiation and leek (Allium tuberosum Rottler) extract on the quality of pork jerky during ambient storage, we irradiated prepared pork jerky samples (control and samples with 0.5% and 1.0% leek extract) with EB technology at doses of 0, 1, 2, and 4 kGy, stored them for 2 months at 25°C, and analyzed them. Water activity was 0.73 to 0.77 in non-irradiated samples, and no significant difference in the water activity was observed between the samples treated with leek and the control. The total aerobic bacterial count was significantly decreased with an increase in the irradiation dose and leek extract addition when compared to that of the control (4.54±0.05 log CFU/g). Further, the Hunter color values (L*, a*, and b*) were found to be significantly decreased following leek extract addition and EB irradiation. However, the color values, especially the a* value of the irradiated samples significantly increased during storage. Notably, increasing the EB irradiation dose enhanced the peroxide value. Sensory evaluation revealed that irradiation decreased flavor and overall acceptability. Our findings suggest the use of EB irradiation in combination with leek extract to improve the microbiological safety of pork jerky. However, in order to meet market requirements, novel methods to enhance the sensory quality of pork jerky are warranted.
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Affiliation(s)
- Hyun-Joo Kim
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Korea
| | - Mingu Kang
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Korea
| | - Hae In Yong
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Korea
| | - Young Sik Bae
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Korea
| | - Samooel Jung
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Korea
| | - Cheorun Jo
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Korea
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Park SY, Song HH, Ha SD. Synergistic Effects of NaOCl and Ultrasound Combination on the Reduction of Escherichia coli and Bacillus cereus in Raw Laver. Foodborne Pathog Dis 2014; 11:373-8. [DOI: 10.1089/fpd.2013.1665] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Shin Young Park
- School of Food Science and Technology, Chung-Ang University, Kyunggido, Republic of Korea
| | - Hyun-Ha Song
- School of Food Science and Technology, Chung-Ang University, Kyunggido, Republic of Korea
| | - Sang-Do Ha
- School of Food Science and Technology, Chung-Ang University, Kyunggido, Republic of Korea
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Guo M, Jin TZ, Scullen OJ, Sommers CH. Effects of antimicrobial coatings and cryogenic freezing on survival and growth of Listeria innocua on frozen ready-to-eat shrimp during thawing. J Food Sci 2014; 78:M1195-200. [PMID: 23957407 DOI: 10.1111/1750-3841.12180] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2012] [Accepted: 05/01/2013] [Indexed: 11/28/2022]
Abstract
Foodborne pathogens such as Listeria monocytogenes could pose a health risk on frozen ready-to-eat (RTE) shrimp as the pathogen could grow following thawing. In this study, antimicrobial-coating treatments alone, or in combination with cryogenic freezing, were evaluated for their ability to inhibit the growth of Listeria innocua, a surrogate for L. monocytogenes, on RTE shrimp. Cooked RTE shrimp were inoculated with L. innocua at 3 population levels and treated with coating solutions consisting of chitosan, allyl isothiocyanate (AIT), or lauric arginate ester (LAE). The treated shrimp were then stored at -18 °C for 6 d before being thawed at 4, 10, or 22 °C for either 24 or 48 h. Results revealed that antimicrobial coatings achieved approximately 5.5 to 1 log CFU/g reduction of L. innocua on RTE shrimp after the treatments, depending on the inoculated population levels. The coating-treated shrimp samples had significantly (P < 0.05) less L. innocua than controls at each thawing temperature and time. Cryogenic freezing in combination with coating treatments did not achieve synergistic effects against L. innocua. Antimicrobial coatings can help to improve product safety by reducing Listeria on RTE shrimp.
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Affiliation(s)
- Mingming Guo
- Jiangnan Univ., 1800 Lihu Ave., Wuxi, Jiangsu 214122, China
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Development of shelf-stable, ready-to-eat (RTE) shrimps ( Litopenaeus vannamei ) using water activity lowering agent by response surface methodology. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2014; 50:1137-43. [PMID: 24426026 DOI: 10.1007/s13197-011-0430-0] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/18/2011] [Accepted: 05/25/2011] [Indexed: 10/18/2022]
Abstract
Three water-activity-lowering agents (composite phosphate, sorbitol and glycerol) were used to develop a kind of shelf-stable, ready-to-eat (RTE) shrimp. Formula of water-activity- lowering agents was optimized by response surface methodology (RSM) using a central composite design. Model equation was proposed with regard to the contents of composite phosphate (X1), sorbitol (X 2) and glycerol (X3) : [Formula: see text]. The model with a very low probability value (P < 0.0003) was highly significant and the value of lack-of-fit was 0.4028, indicating that the model could predict water activity of shrimps using different agents. Composite phosphate of 0.22%, sorbitol of 3.12% and glycerol of 2.51% were found to be the optimal condition to obtain the lowest water activity of 0.884. Compared to the control shrimps, RTE shrimps treated with water-activity-lowering agents had a longer shelflife and higher sensorial acceptability. During storage at temperature of 35 °C, the quality of RTE shrimps in term of appearance, flavor and texture was found to be superior to the untreated ones. Texture profile, TBARS value, contents of astaxanthin and free amino acid of treated samples were found to be decreased slower from origin value compared to that of untreated samples. These RTE shrimps were biologically safe and sensorially acceptable after 30 days of storage at temperature of 35 °C. Briefly, the application of water-activity-lowering agents extent the shelflife of RTE shrimps obviously and would be beneficial for the exploitation of white shrimp.
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Yi J, Zhang L, Ding G, Hu X, Liao X, Zhang Y. High hydrostatic pressure and thermal treatments for ready-to-eat wine-marinated shrimp: An evaluation of microbiological and physicochemical qualities. INNOV FOOD SCI EMERG 2013. [DOI: 10.1016/j.ifset.2013.09.006] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Park SY, Kim BY, Song HH, Ha SD. The synergistic effects of combined NaOCl, gamma irradiation and vitamin B1 on populations of Aeromonas hydrophila in squid. Food Control 2012. [DOI: 10.1016/j.foodcont.2012.03.015] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Synergistic effect of ionizing radiation on chemical disinfectant treatments for reduction of natural microflora on seafood. Radiat Phys Chem Oxf Engl 1993 2012. [DOI: 10.1016/j.radphyschem.2011.12.051] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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18
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Tomac A, Yeannes MI. Gamma radiation effect on quality changes in vacuum-packed squid (Illex argentinus) mantle rings during refrigerated (4-5 °C) storage. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03005.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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20
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Kim HJ, Ha JH, Kim SW, Jo C, Park J, Ha SD. Effects of Combined Treatment of Sodium Hypochlorite/Ionizing Radiation and Addition of Vitamin B1 on Microbial Flora of Oyster and Short-Necked Clam. Foodborne Pathog Dis 2011; 8:825-30. [DOI: 10.1089/fpd.2010.0823] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Affiliation(s)
- Hyun-Joo Kim
- Department of Food Science and Technology, Chung-Ang University, Anseong, Republic of Korea
| | - Ji-Hyoung Ha
- Department of Food Science and Technology, Chung-Ang University, Anseong, Republic of Korea
| | - Seok-Won Kim
- Department of Food Science and Technology, Chung-Ang University, Anseong, Republic of Korea
| | - Cheorun Jo
- Department of Animal Science and Technology, Chungnam National University, Daejeon, Republic of Korea
| | - Jiyong Park
- Department of Biotechnology, Yonsei University, Seodaemun-gu, Seoul, Republic of Korea
| | - Sang-Do Ha
- Department of Food Science and Technology, Chung-Ang University, Anseong, Republic of Korea
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Wang H, Yang R, Liu Y, Zhang W, Zhao W, Zhang Y, Hua X. Effects of low dose gamma irradiation on microbial inactivation and physicochemical properties of fried shrimp (Penaeus vannamei). Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02179.x] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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22
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Effect of X-ray treatments on inoculated Escherichia coli O157: H7, Salmonella enterica, Shigella flexneri and Vibrio parahaemolyticus in ready-to-eat shrimp. Food Microbiol 2009; 26:860-4. [DOI: 10.1016/j.fm.2009.05.013] [Citation(s) in RCA: 53] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2009] [Revised: 05/24/2009] [Accepted: 05/25/2009] [Indexed: 11/22/2022]
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ABREU V, ZAPATA J, FIGUEIREDO E, GARRUTI D, FREITAS E, PEREIRA A, BRAGA A. GAMMA IRRADIATION ON FROZEN AND PACKAGED HEADED SHRIMP. J FOOD QUALITY 2009. [DOI: 10.1111/j.1745-4557.2009.00268.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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Arvanitoyannis IS, Stratakos A, Mente E. Impact of irradiation on fish and seafood shelf life: a comprehensive review of applications and irradiation detection. Crit Rev Food Sci Nutr 2009; 49:68-112. [PMID: 18949599 DOI: 10.1080/10408390701764278] [Citation(s) in RCA: 52] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Irradiation is one of the most important and effective methods towards food preservation despite the consumer lack of trust and aversion towards this method. Irradiation effectiveness greatly depends on the dose provided to food. This review aims at summarizing all available information regarding the impact of irradiation dose on the shelf life and microflora and sensory and physical properties of fish, shellfish, molluscs, and crustaceans. The synergistic effect of irradiation in conjunction with other techniques such as salting, smoking, freezing, and vacuum packaging was also reported. Another issue covered within the frame of this review is the detection (comparison of methods in terms of their effectiveness and validity) of irradiated fish and seafood. The information related to fish and seafood irradiation and its detection is presented by means of 11 comprehensive tables and 9 figures.
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Affiliation(s)
- Ioannis S Arvanitoyannis
- Department of Agriculture Icthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Volos, Hellas, Greece.
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Sinanoglou VJ, Batrinou A, Konteles S, Sflomos K. Microbial population, physicochemical quality, and allergenicity of molluscs and shrimp treated with cobalt-60 gamma radiation. J Food Prot 2007; 70:958-66. [PMID: 17477267 DOI: 10.4315/0362-028x-70.4.958] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Frozen molluscs (squid, octopuses, and cuttlefish) and crustaceans (shrimp) were irradiated using a cobalt-60 gamma source, at different doses, in order to investigate the effects of gamma radiation on their microbial population, organoleptic characteristics, lipid profile, and tropomyosin content. Irradiation of shrimp and squid with either 2.5 or 4.7 kGy reduced mesophilic bacteria contamination to low or nondetectable levels, respectively, whereas irradiation of octopus and cuttlefish with the same doses reduced the bacterial population. Irradiation treatment had no significant (P > 0.05) effect on the total lipid content and the major detected classes of polar and neutral lipids, whereas it significantly (P < 0.05) increased the contents of neutral lipids in octopus mantle and in shrimp muscle and cephalothorax samples. The total fatty acid content and the omega-3: omega-6 fatty acid ration was not affected. A dose-dependent significant (P < 0.05) decrease in the ratio of polyunsaturated fatty acids:saturated fatty acids was observed. With the increase in radiation dose, redness (a) and yellowness (b) values showed a variation, whereas the lightness (L) value was significantly (P < 0.05) decreased in mollusc mantles and shrimp muscle and increased in shrimp cephalothorax. The total of color changes ( delta E) increased (P < 0.05) as the dose increased. Significant (P < 0.05) changes in textural properties were observed with radiation treatment in octopus tentacles and in squid and cuttlefish mantle. The amount of tropomyosin, which is the major mollusc and crustacean allergen in the irradiated organisms, was reduced by gamma radiation, depending on the dose.
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Affiliation(s)
- Vassilia J Sinanoglou
- Laboratory of Food Chemistry, Department of Food Technology, Technological Educational Institution of Athens, Ag. Spyridonos, 12210, Aegaleo, Greece
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