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Mohamed AS, Elsebaie EM, Abdelrhman WM, Abdulmaguid NYM, Bahnasy RM, Elgendy MSA, Elashry AMMM, El-Hassanin MF, El-Wakeil NHM, Khalil AMM, Amin HF. Evaluation of In Vitro Antioxidant, Anti-Obesity, and Anti-Diabetic Activities of Opuntia ficus Cladodes Gel and Its Application as a Preservative Coating for Shrimp during Refrigerated Storage. Gels 2023; 9:716. [PMID: 37754397 PMCID: PMC10530947 DOI: 10.3390/gels9090716] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2023] [Revised: 08/26/2023] [Accepted: 08/30/2023] [Indexed: 09/28/2023] Open
Abstract
Opuntia ficus cladodes (OFC) are considered one of the wastes that result from opuntia cultivation, and their disposal by traditional methods results in many environmental problems. Therefore, this study was conducted with two aims. The first was the production of OFC gel, and the evaluation of its in vitro antioxidant (by two methods, DPPH and ABTS), anti-obesity, and anti-diabetic activities. The second was an investigation of the effects of different concentrations of this gel (0, 50, and 100%) as an edible coating on the quality of shrimp during 8 days of refrigerated storage. The results showed that this gel was characterised by a high content of ash (10.42%), total carbohydrates (75.17%), and total phenols (19.79 mg GAE/g). OFC gel contained six types of sugars: arabinose, xylose, galactose, rhamnose, glucose, and uronic acid, and the most abundant was xylose (36.72%). It is also clear from the results that the OFC gel had high antioxidant properties, which were higher against DPPH than ABTS at the same concentration. OFC gel showed a high inhibition activity against lipase, α-glycosidase, and α-amylase enzymes, and their IC50 values were 1.43 mg/mL, 0.78 mg/mL, and 0.57 mg/mL, respectively. The results also stated that shrimp coated with OFC gel had lower pH, drip loss, TVB-N, and TBA values through the days of refrigerated storage. Moreover, the shrimp coated with 100% OFC gel were better than those coated with 50% OFC gel. In conclusion, OFC gel showed high potency as active antioxidant, for its enzyme anti-activities, and as an edible coating for shrimp.
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Affiliation(s)
- Alaa S. Mohamed
- Food Science Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
| | - Essam Mohamed Elsebaie
- Food Technology Department, Faculty of Agriculture, Kafrelsheikh University, Kafr El-Shaikh 33516, Egypt
| | - Wesam Mohammed Abdelrhman
- Nutrition & Food Science Department, Faculty of Home Economics, Al-Azhar University, Tanta 31512, Egypt
| | - Nabila Yahia Mahmoud Abdulmaguid
- Nutrition & Food Science Department, Faculty of Home Economics, Al-Azhar University, Tanta 31512, Egypt
- Food Science and Nutrition Department, Science Collage, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia
| | - Rasha M. Bahnasy
- Nutrition & Food Science Department, Faculty of Home Economics, Al-Azhar University, Tanta 31512, Egypt
| | - Manal Salah Abbas Elgendy
- Nutrition & Food Science Department, Faculty of Home Economics, Al-Azhar University, Tanta 31512, Egypt
| | | | - Marwa Fawzy El-Hassanin
- Nutrition & Food Science Department, Faculty of Home Economics, Al-Azhar University, Tanta 31512, Egypt
| | | | | | - Hesham F. Amin
- Department of Fish Processing and Technology, Faculty of Fish Resources, Suez University, Suez 43511, Egypt
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Osanloo M, Eskandari Z, Zarenezhad E, Qasemi H, Nematollahi A. Studying the microbial, chemical, and sensory characteristics of shrimp coated with alginate sodium nanoparticles containing Zataria multiflora and Cuminum cyminum essential oils. Food Sci Nutr 2023; 11:2823-2837. [PMID: 37324854 PMCID: PMC10261822 DOI: 10.1002/fsn3.3261] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2022] [Revised: 01/02/2023] [Accepted: 01/27/2023] [Indexed: 08/27/2024] Open
Abstract
Retardation of quality loss of seafood has been a new concept in recent years. This study's main objective was to evaluate the microbial, chemical, and sensory attributes of shrimp coated with alginate sodium nanoparticles containing Zataria multiflora and Cuminum cyminum essential oils (EOs) during refrigerated storage. At the end of storage time (15 days storage at 4°C), the pH, thiobarbituric acid reactive substances (TBARS), and total volatile basic nitrogen (TVBN) amounts in shrimps coated with the alginate nanoparticles were 7.62, 1.14 mg MDA/kg, and 117 mg/100 g which were significantly (p < .05) lower than the control groups. The count of all bacteria groups was also lower in this treatment, which was 2-2.74 Log CFU/mL on day 15 of cold storage. This combined treatment also obtained the highest sensory scores (around 7) and the lowest melanosis score (2.67) due to the effective delaying microbial and oxidation activities. Therefore, this edible coating could substantially retard microbial and chemical changes and improve the organoleptic properties of shrimp under refrigerated storage.
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Affiliation(s)
- Mahmoud Osanloo
- Department of Medical Nanotechnology, School of Advanced Technologies in MedicineFasa University of Medical SciencesFasaIran
| | - Zahra Eskandari
- Student Research CommitteeFasa University of Medical SciencesFasaIran
| | - Elham Zarenezhad
- Noncommunicable Diseases Research CenterFasa University of Medical SciencesFasaIran
| | - Hajar Qasemi
- Noncommunicable Diseases Research CenterFasa University of Medical SciencesFasaIran
| | - Amene Nematollahi
- Department of Food Safety and Hygiene, School of HealthFasa University of Medical SciencesFasaIran
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3
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Yu Q, Liu J, Yang J, Lou Y, Li Y, Zhang M. Postharvest Preservation Technologies for Marine-Capture Shrimp: A Review. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03049-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/11/2023]
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4
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Effects of active coatings based on soluble portion of zedo gum on physicochemical, microbial, and antioxidant enzymes characteristics of white shrimp. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01720-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
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5
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Moosavi-Nasab M, Khoshnoudi-Nia S. Combining Knowledge- and Data-Driven Fuzzy Approach to Evaluate Shelf-Life of Various Seafood Products. FOOD QUALITY AND SAFETY 2021. [DOI: 10.1093/fqsafe/fyab022] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Abstract
Abstract
Due to the complexity of the deterioration process of seafood products, relying on one indicator is not adequate to determine the quality of such products. Usually, shelf-life was estimated based on various indicators complicating the decision-making process. Decision Support Systems are considered as a good solution. The current study aims to establish a simple and novel fuzzy model based on a combination of knowledge- and data-driven approaches to define a fuzzy quality deterioration index (FQDI) in various seafood products (rainbow trout, threadfin bream, and white shrimp samples) during cold storage. Total volatile basic nitrogen (TVB-N) and psychrotrophic microorganisms counts (PMCs) were determined based on traditional methods. The sensory analysis was performed by a data-driven fuzzy approach. Overall, the shelf-life of the rainbow trout fillet was estimated to be 8 days, based on all the freshness parameters. However, the shelf-life of the Japanese threadfin bream fillet was 5–7 days according to the microbial and chemical parameters, respectively. This time for shrimp samples was 6–8 days using sensory score and TVB-N contents. The results of data-driven fuzzy approach showed all of the quality properties were considered as the ‘Important’–‘Very Important’ (defuzzification score >75). The TVB-N and PMCs were the most and weakest freshness quality properties (defuzzified-values: 84.64 and 78.75, respectively). Based on FQDI, the shelf-life of the rainbow trout, Japanese threadfin bream, and shrimp samples were estimated to be 8, 5, and 7 days, respectively. This method was able to successfully provide a comprehensive deterioration index for evaluating the seafood shelf-life. Such a total index can be considered as a comprehensive output (y variable) to predict seafood freshness by rapid and nondestructive method.
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Affiliation(s)
- Marzieh Moosavi-Nasab
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
- Seafood Processing Research Group, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Sara Khoshnoudi-Nia
- Seafood Processing Research Group, School of Agriculture, Shiraz University, Shiraz, Iran
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6
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Liang Z, Hsiao H, Jhang D. Synergistic antibacterial effect of nisin, ethylenediaminetetraacetic acid, and sulfite on native microflora of fresh white shrimp during ice storage. J Food Saf 2020. [DOI: 10.1111/jfs.12794] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Zheng‐Rong Liang
- Department of Food ScienceNational Taiwan Ocean University Keelung Republic of China
| | - Hsin‐I Hsiao
- Department of Food ScienceNational Taiwan Ocean University Keelung Republic of China
| | - Dong‐Jing Jhang
- Department of Food ScienceNational Taiwan Ocean University Keelung Republic of China
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7
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Zhang Z, Huang Y, Guo X, Meng X, Wu H, Guo F, Zhang SA, Li D. Effects of chitosan combined with ε-polylysine coating on flavor and texture quality of Chinese shrimp during refrigerated storage. Food Sci Nutr 2020; 8:1480-1488. [PMID: 32180957 PMCID: PMC7063349 DOI: 10.1002/fsn3.1432] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2019] [Accepted: 12/31/2019] [Indexed: 11/26/2022] Open
Abstract
We investigated the effects of chitosan (CH) combined with ε‐polylysine (ε‐PL) on the flavor and texture quality of Chinese shrimp refrigerated for 12 days. Shrimp samples were subjected to three preservation treatments (ε‐PL, CH, and CH + ε‐PL) and a control treatment. Sensory characteristics, total volatile basic nitrogen (TVB‐N), adenosine triphosphate (ATP)‐related compounds, K‐values, volatile components, and texture were regularly assessed. The results showed that the sensory characteristics were effectively maintained, the increases in TVB‐N, hypoxanthine, and K‐value were delayed, and the putrid compounds were reduced by coating, especially with the chitosan combined with ε‐polylysine. Treatment with chitosan combined with ε‐polylysine was also shown to be a more effective preservation method for maintaining the texture quality of Chinese shrimp compared to treatment with ε‐PL or CH alone. Therefore, this technique was demonstrated to be a promising method for maintaining the flavor and texture quality of Chinese shrimp during refrigerated storage.
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Affiliation(s)
- Zhen Zhang
- College of Food Science and Engineering Jinzhou Medical University Jinzhou China
| | - Yunpo Huang
- College of Food Science and Engineering Jinzhou Medical University Jinzhou China
| | - Xuesong Guo
- College of Food Science and Engineering Jinzhou Medical University Jinzhou China
| | - Xin Meng
- College of Food Science and Engineering Jinzhou Medical University Jinzhou China
| | - Handong Wu
- College of Food Science and Engineering Jinzhou Medical University Jinzhou China
| | - Fang Guo
- College of Food Science and Engineering Jinzhou Medical University Jinzhou China
| | - Shu-Ai Zhang
- College of Food Science and Engineering Jinzhou Medical University Jinzhou China
| | - Dandan Li
- College of Public Basic Sciences Jinzhou Medical University Jinzhou China
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8
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Cai L, Wan J, Li X, Li J. Effects of different thawing methods on physicochemical properties and structure of largemouth bass (Micropterus salmoides). J Food Sci 2020; 85:582-591. [PMID: 32052447 DOI: 10.1111/1750-3841.15029] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2019] [Revised: 11/21/2019] [Accepted: 12/03/2019] [Indexed: 01/26/2023]
Abstract
To evaluate the physicochemical properties and structure of thawed fillets, following six treatments were used: conventional thawing, microwave thawing, microwave or ultrasound combined with vacuum thawing, magnetic nanoparticles combined with microwave or far-infrared thawing. The thawing loss, cooking loss, pH, color, texture change, water-holding capacity, and water migration of fish fillets were determined. The total volatile base nitrogen and thiobarbituric acid were used to determine the degree of protein degradation and lipid oxidation. Microscope observations and scanning electron microscope (SEM) were used to observe fiber microstructure. Results indicated that both microwave combined with vacuum thawing and far-infrared combined with magnetic nanoparticles thawing had desirable physicochemical properties as compared to other thawing methods. The lower total volatile base nitrogen and thiobarbituric acid values had less effect on protein degradation and lipid oxidation of thawing process. Besides, both microwaves combined with vacuum thawing and far-infrared combined with magnetic nanoparticles thawing samples had no significant difference in immobilized and bond water compared with fresh sample. SEM and microscopic observation showed that the myofibril bundles were arranged regularly and smoothly in microwave combined with vacuum thawing and far-infrared combined with magnetic nanoparticles thawing samples compared with other thawed methods. Thus, the microwave combined with vacuum thawing and far-infrared combined with magnetic nanoparticles thawing as potential thawing methods could be used to maintain the quality of thawed fish fillets. PRACTICAL APPLICATION: Largemouth bass (Micropterus salmoides) is a good source of animal protein. The fish needs to be frozen for circulation because of geographical and seasonal factors, so thawing methods can directly affect the quality of thawed fish. The results showed that the microwave combined with vacuum and the magnetic nanoparticles combined with far-infrared thawing could better maintain the quality of thawed fish.
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Affiliation(s)
- Luyun Cai
- Ningbo Research Inst., Zhejiang Univ., Ningbo, 315100, China.,College of Biosystems Engineering and Food Science, Natl. & Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Univ., Hangzhou, 310058, China
| | - Jiangli Wan
- Natl. & Local Joint Engineering Research Center of Storage, Processing, and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai Univ., Jinzhou, 121013, China
| | - Xiuxia Li
- Natl. & Local Joint Engineering Research Center of Storage, Processing, and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai Univ., Jinzhou, 121013, China
| | - Jianrong Li
- Natl. & Local Joint Engineering Research Center of Storage, Processing, and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai Univ., Jinzhou, 121013, China
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9
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Dabadé DS, Nago E, Adebiayé JDA, Ali JT, Azokpota P, Hounhouigan DJ. Effects of Antimelanosis Agents on Quality and Shelf-life of Tropical Brackish Water Shrimp (Penaeus notialis) during Storage at 0°C and 7°C. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2019.1695695] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- D. Sylvain Dabadé
- Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, Jericho Cotonou, Benin
| | - Eunice Nago
- Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, Jericho Cotonou, Benin
| | - J. D. Amos Adebiayé
- Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, Jericho Cotonou, Benin
| | - Jawaad Touré Ali
- Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, Jericho Cotonou, Benin
| | - Paulin Azokpota
- Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, Jericho Cotonou, Benin
| | - D. Joseph Hounhouigan
- Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, Jericho Cotonou, Benin
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10
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Velu S, Cheong Yew C, Zaman MZ, Abu Bakar F. Inhibition of Melanosis, Microbial and Quality Changes of White Shrimp ( Penaues vannameii) via Effect of Key Lime Juice and Vacuum Packaging at 2 ± 1ºC. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2019.1595800] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Selvi Velu
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
| | - Chong Cheong Yew
- Department of Bioscience, Faculty of Applied Sciences, Tunku Abdul Rahman University College, Setapak, Kuala Lumpur, Malaysia
| | - Muhammad Zukhrufuz Zaman
- Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret, Jawa Tengah, Indonesia
| | - Fatimah Abu Bakar
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
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11
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Khodanazary A. Freshness assessment of shrimp Metapenaeus affinis by quality index method and estimation of its shelf life. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1580719] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Ainaz Khodanazary
- Department of Fisheries, Faculty of Marine Natural Resources, Khorramshahr University of Marine Science and Technology, Khorramshahr, Iran
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12
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Gonçalves AA, Lira Santos TC. Improving quality and shelf-life of whole chilled Pacific white shrimp (Litopenaeus vannamei) by ozone technology combined with modified atmosphere packaging. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.09.083] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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13
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Fernández MV, Jagus RJ, Agüero MV. Application of a combined treatment using natural antimicrobials and modified atmosphere packaging to enhance safety, quality, and shelf‐life of fresh‐cut beet leaves. J Food Saf 2018. [DOI: 10.1111/jfs.12556] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- M. V. Fernández
- Facultad de Ingeniería, Departamento de Ingeniería Química, Laboratorio de Microbiología Industrial: Tecnología de alimentosUniversidad de Buenos Aires, Consejo Nacional de Investigaciones Científica y Técnicas (CONICET), Instituto de Tecnologías y Ciencias de la Ingeniería (INTECIN) Buenos Aires Argentina
| | - R. J. Jagus
- Facultad de Ingeniería, Departamento de Ingeniería Química, Laboratorio de Microbiología Industrial: Tecnología de alimentosUniversidad de Buenos Aires, Consejo Nacional de Investigaciones Científica y Técnicas (CONICET), Instituto de Tecnologías y Ciencias de la Ingeniería (INTECIN) Buenos Aires Argentina
| | - M. V. Agüero
- Facultad de Ingeniería, Departamento de Ingeniería Química, Laboratorio de Microbiología Industrial: Tecnología de alimentosUniversidad de Buenos Aires, Consejo Nacional de Investigaciones Científica y Técnicas (CONICET), Instituto de Tecnologías y Ciencias de la Ingeniería (INTECIN) Buenos Aires Argentina
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14
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Farshidi M, Yousefi M, Ehsani A. The combined effects of lactoperoxidase system and whey protein coating on microbial, chemical, textural, and sensory quality of shrimp ( Penaeus merguiensis) during cold storage (4 ± 1°C). Food Sci Nutr 2018; 6:1378-1386. [PMID: 30258579 PMCID: PMC6145278 DOI: 10.1002/fsn3.669] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2017] [Revised: 03/30/2018] [Accepted: 04/08/2018] [Indexed: 11/25/2022] Open
Abstract
Growth and reproduction of gram-negative bacteria has a pivotal role in spoilage of seafood products. In order to identify the effect of lactoperoxidase system (LPOS), an antimicrobial activity was added to whey protein solution at the levels of 0 (control group), 1.25%, 2.5%, 5%, and 7.5%. Then, the shrimp samples were coated with immersion method and stored in the refrigerator for 16 days. In this period, the microbial tests of psychrotrophic bacteria, mesophilic bacteria, Pseudomonas fluorescens, Pseudomonas spp., and Shewanella putrefaciens, chemical tests of total volatile basic nitrogen, thiobarbituric acid, and pH, and sensory evaluation were carried out on the days of 0, 4, 8, 12, and 16. Adding LPOS in the coating resulted in a decrease in the total specific spoilage organisms and TVB-N. There was no significant effect for the TBA test. The levels of LPOS showed a positive correlation with the acceptable measurement in the sensory evaluation.
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Affiliation(s)
- Maryam Farshidi
- Faculty of Nutrition and Food SciencesDepartment of Food Science and TechnologyTabriz University of Medical SciencesTabrizIran
| | - Mohammad Yousefi
- Faculty of Nutrition and Food SciencesDepartment of Food Science and TechnologyTabriz University of Medical SciencesTabrizIran
| | - Ali Ehsani
- Faculty of Nutrition and Food SciencesDepartment of Food Science and TechnologyTabriz University of Medical SciencesTabrizIran
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15
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Aponte M, Anastasio A, Marrone R, Mercogliano R, Peruzy MF, Murru N. Impact of gaseous ozone coupled to passive refrigeration system to maximize shelf-life and quality of four different fresh fish products. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.03.073] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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16
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Gonçalves AA, Santos TCL. The effects of vacuum and modified atmosphere packaging on quality changes in seasoned cobia (Rachycentron canadum) sticks stored under refrigeration. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2018. [DOI: 10.1590/1981-6723.02917] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Abstract The objective of this research was to compare the quality attributes of seasoned cobia sticks packed under vacuum and using modified atmosphere packaging (MAP) and stored under refrigeration, as well as to establish the most suitable gas mixtures to maintain product freshness and provide an extended shelf life. The seasoned cobia sticks were breaded with a mixture of dehydrated spices (parsley, onion, garlic, tomato and bacon), packaged under vacuum; 100% aerobic package (control, with the presence of atmosphere air); MAP1 (15% N2 + 80% CO2 + 5% O2), and MAP2 (20% N2 + 70% CO2 + 10% O2 ), and stored at 5°C for 28 days. Samples were taken every 72 hours for the microbiological analyses (total mesophilic count, total psychrotrophic count, coagulase positive Staphylococcus, Salmonella sp., and thermotolerant Coliforms at 45°C) and physicochemical analyses (pH, the nitrogen from the total volatile bases, and trimethylamine), all carried out in triplicate. The results showed that the seasoned cobia sticks remained safe and with good microbiological, physical and chemical quality for a longer period when packed in a modified atmosphere. MAP1 (15% N2 + 80% CO2 + 5% O2) was the system showing the best performance in the maintenance of quality and freshness, demonstrating the feasibility of ensuring quality and a longer shelf life (28 days) at 5°C.
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17
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Nazeri FS, Soltanizadeh N, Goli SAH, Mazaheri S. Chemical stability of rainbow trout in icing medium containing pistachio ( Pistachia vera) green hull extract during chilled storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:449-456. [PMID: 29391608 PMCID: PMC5785369 DOI: 10.1007/s13197-017-2797-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/31/2017] [Accepted: 08/10/2017] [Indexed: 10/18/2022]
Abstract
In this study, the effect of icing medium containing different concentration of pistachio (Pistacia vera L. cv. Akbari) green hull extract (PHE) was investigated on the chemical stability of rainbow trout. The fishes were stored for 12 days in flaked ice containing 0, 0.1, 0.2 and 0.3% PHE and the parameters of pH, total volatile base nitrogen (TVB-N), histamine, free fatty acids, peroxide and thiobarbituric acid index (TBA-i) were periodically evaluated. In all experiments, a significant difference was evident between control and fish muscles stored in ice containing PHE. Fish icing with 0.3% PHE could considerably retard the oxidative and hydrolytic rancidity. In addition, it had significant effect on prevention of pH increase and production of volatile basic nitrogen during 12 days storage. PHE could diminish histamine accumulation in fish muscle and improve safety of rainbow trout. Consequently, PHE could have potential of application in icing medium for preservation of fish quality especially fatty ones.
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Affiliation(s)
- Fatemeh Sadat Nazeri
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 8415683111 Iran
| | - Nafiseh Soltanizadeh
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 8415683111 Iran
| | - Sayed Amir Hossein Goli
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 8415683111 Iran
| | - Sheida Mazaheri
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 8415683111 Iran
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18
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Du L, Fan X, Liu F, Zhou Q, Yuan J, Ju X. Changes of Dominant Spoilage Bacteria and Biogenic Amines of Taihu White Prawn (Exopalaemon modestus) during Ice Storage. J Food Prot 2017; 80:2099-2104. [PMID: 29166178 DOI: 10.4315/0362-028x.jfp-17-136] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The microbiological and chemical changes in Taihu white prawn (Exopalaemon modestus) during ice storage were evaluated. For the microbiological changes, total viable counts were obtained. PCR coupled with denatured gradient gel electrophoresis was then performed to investigate the changes in microflora. For the chemical changes, total volatile basic nitrogen was determined and biogenic amines were detected. The initial total viable count was 6.2 log CFU/g, which increased to 7.1 log CFU/g after storage at 0°C for 10 days. Pseudomonas sp., Shewanella, Flavobacterium, and Staphylococcus were the dominant bacteria in fresh white prawn, whereas lactic acid bacteria, Pseudomonas sp., Shewanella, and Flavobacterium were dominant in the spoiled products. The initial total volatile basic nitrogen was 7.2 mg/100 g, a value that significantly increased to 30.5 mg/100 g at the end of storage. Putrescine was the dominant biogenic amine, and its content reached 95.5 mg/kg at the end of storage. PCR coupled with denatured gradient gel electrophoresis showed that Chryseobacterium sp., Acidovorax sp., Pelomonas sp., Kinneretia asaccharophila, and uncultured Curvibacter sp. were the dominant strains during storage, whereas Lactococcus garvieae became dominant at the end of storage. This study facilitated the development of preservation techniques that target these predominant spoilage bacteria.
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Affiliation(s)
- Lihui Du
- 1 College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, and Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, People's Republic of China; and
| | - Xiaoran Fan
- 1 College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, and Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, People's Republic of China; and
| | - Fang Liu
- 2 Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, People's Republic of China
| | - Qi Zhou
- 1 College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, and Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, People's Republic of China; and
| | - Jian Yuan
- 1 College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, and Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, People's Republic of China; and
| | - Xingrong Ju
- 1 College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, and Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, People's Republic of China; and
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Bono G, Okpala COR, Vitale S, Ferrantelli V, Noto AD, Costa A, Di Bella C, Monaco DL. Effects of different ozonized slurry-ice treatments and superchilling storage (-1°C) on microbial spoilage of two important pelagic fish species. Food Sci Nutr 2017; 5:1049-1056. [PMID: 29188031 PMCID: PMC5694866 DOI: 10.1002/fsn3.486] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2017] [Revised: 03/11/2017] [Accepted: 03/19/2017] [Indexed: 11/05/2022] Open
Abstract
Combining different preservative treatments for improving quality and safety of fishery products increasingly receives global research attention. Consistent with this pursuit, the current research was undertaken to determine the effects of different ozonized slurry-ice treatments and superchilling (-1°C) storage on microbial spoilage of European anchovy (Eugraulis encrasicolus) and sardine (Sardina pilchardus), which are two commercially important pelagic fish species. After the catch (within <5 hr) and at defined scheduled storage times, ozone has been discharged once on sardine (herein referred to as "One-T") and repeatedly/sequentially on European anchovy (herein referred to as "Seq-T"). Microbiological analyses enumerated total viable count (TVC), Bacillus spp., Enterobacteriaceae, Lactobacillus spp., Moraxella spp., Shewanella spp., Listeria monocytogenes and Pseudomonas spp. Independent of potential antimicrobial effects of ozone during superchilling storage, no Listeria spp., Shewanella spp., Moraxella spp., and Bacillus spp. were found in all processed samples. While Enterobacteriaceae and Lactobacillus spp. were detected at below 1 log cfu/g, both TVC and Pseudomonas spp. proliferated at different rates throughout superchilling storage. The repeated ozone-treated ("Seq-T") showed lower TVC and Pseudomonas spp. values compared with one-time treated ("One-T") slurry-iced and control samples. Thus, combined slurry-ice and superchilling storage at Seq-T produced improved antimicrobial activity over One-T application. Largely, ozonized slurry-ice outcomes/results appear promising thanks to superchilling storage.
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Affiliation(s)
- Gioacchino Bono
- Istituto per l'Ambiente Marino Costiero - Consiglio Nazionale delle Ricerche (IAMC-CNR) Mazara del Vallo Italy
| | - Charles Odilichukwu R Okpala
- Istituto per l'Ambiente Marino Costiero - Consiglio Nazionale delle Ricerche (IAMC-CNR) Mazara del Vallo Italy.,Educare and Skills Training Network Middlesex United Kingdom
| | - Sergio Vitale
- Istituto per l'Ambiente Marino Costiero - Consiglio Nazionale delle Ricerche (IAMC-CNR) Mazara del Vallo Italy
| | | | - Annamaria Di Noto
- Istituto Zooprofilattico Sperimentale della Sicilia (IZSS) Palermo Italy
| | - Antonella Costa
- Istituto Zooprofilattico Sperimentale della Sicilia (IZSS) Palermo Italy
| | - Calogero Di Bella
- Istituto Zooprofilattico Sperimentale della Sicilia (IZSS) Palermo Italy
| | - Daniela Lo Monaco
- Istituto Zooprofilattico Sperimentale della Sicilia (IZSS) Palermo Italy
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20
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Comparative evaluation on shelf life extension of MAP packed Litopenaeus vannamei shrimp treated with natural extracts. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.11.046] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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21
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Meenatchisundaram S, Chandrasekar CM, Udayasoorian LP, Kavindapadi Rajasekaran R, Kesavan RK, Srinivasan B, Muthusamy S. Effect of spice-incorporated starch edible film wrapping on shelf life of white shrimps stored at different temperatures. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:4268-4275. [PMID: 26800104 DOI: 10.1002/jsfa.7638] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/06/2015] [Revised: 12/10/2015] [Accepted: 01/15/2016] [Indexed: 06/05/2023]
Abstract
BACKGROUND White shrimps (Litopenaeus vannamei) are a major aquaculture product in the world fishery market. The main aim of this study was to investigate the effect of clove- and cinnamon-assimilated starch edible films on the shelf life of white shrimps in terms of maintaining their freshness and other organoleptic properties. Physical, chemical, microbial and sensory qualities of edible film-wrapped white shrimps were studied until they reached their limit of acceptability during storage at different temperatures (10 and 4 °C). RESULTS Shrimp samples wrapped with spice-assimilated edible films showed lower bacterial counts. Shelf life extension of edible film-wrapped white shrimps was estimated to be 14 and 12 days for storage at 10 and 4 °C respectively. Reduced lipid oxidation and release of nitrogen base compounds were noted for edible film-wrapped shrimp samples. Good consumer acceptance was noted for edible film-wrapped shrimp samples through sensory evaluation. CONCLUSION The results of this study show that spice-fused edible films were effective in inhibiting the growth of microbial populations. Reductions in lipid oxidation and total volatile base nitrogen were also achieved through edible film wrapping of shrimps, which increased their consumer acceptance during sensory evaluation. © 2016 Society of Chemical Industry.
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Affiliation(s)
| | | | | | | | | | | | - Sukumar Muthusamy
- Centre for Food Technology, Anna University, Chennai, Tamilnadu, India
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22
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Mi HB, Chen J, Hou X, Mao LC. Proteomic Analysis of Mechanisms Responsible for the Waterless Preservation of Fenneropenaeus chinensis Based on Cold-Forced Hibernation. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2016. [DOI: 10.1080/10498850.2014.885624] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Hong-bo Mi
- Department of Food Science and Nutrition, College of Biosystem Engineering and Food Science, Zhejiang Key Laboratory of Agro-Food Processing, Zhejiang University, Hangzhou, China
| | - Jingxin Chen
- Department of Food Science and Nutrition, College of Biosystem Engineering and Food Science, Zhejiang Key Laboratory of Agro-Food Processing, Zhejiang University, Hangzhou, China
| | - Xiaorong Hou
- Department of Food Science and Nutrition, College of Biosystem Engineering and Food Science, Zhejiang Key Laboratory of Agro-Food Processing, Zhejiang University, Hangzhou, China
| | - Lin-Chun Mao
- Department of Food Science and Nutrition, College of Biosystem Engineering and Food Science, Zhejiang Key Laboratory of Agro-Food Processing, Zhejiang University, Hangzhou, China
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DeWitt CAM, Oliveira ACM. Modified Atmosphere Systems and Shelf Life Extension of Fish and Fishery Products. Foods 2016; 5:E48. [PMID: 28231143 PMCID: PMC5302388 DOI: 10.3390/foods5030048] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2016] [Revised: 05/30/2016] [Accepted: 06/18/2016] [Indexed: 11/16/2022] Open
Abstract
This review aims at summarizing the findings of studies published over the past 15 years on the application of modified atmosphere (MA) systems for shelf life extension of fish and fishery products. This review highlights the importance of CO₂ in the preservation of seafood products, and underscores the benefits of combining MA technology with product storage in the superchilled temperature range. It is generally accepted that MA technology cannot improve product quality and should not be utilized as a substitute for good sanitation and strict temperature control. Benefits derived from application of MA, however, can significantly impact preservation of product quality and it subsequent shelf-life. For this reason, this review is the first of its kind to propose detailed handling and quality guidelines for fresh fish to realize the maximum benefit of MA technology.
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Affiliation(s)
- Christina A Mireles DeWitt
- OSU Seafood Research & Education Center Experiment Station, Department of Food Science and Technology, Oregon State University, Astoria, OR 97103, USA.
| | - Alexandra C M Oliveira
- BluWrap, 766 Harrison Street #102, San Francisco, CA 94107, USA.
- Kodiak Seafood and Marine Science Center, School of Fisheries and Ocean Sciences, University of Alaska Fairbanks, 118 Trident Way, Kodiak, AK 99615, USA.
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24
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Tracing interactions among column height, exposure time and gas concentration to dimension peanut antifungal ozonation. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.08.051] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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25
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Wang L, Liu Z, Yang H, Huang L, Zeng M. Optimal Modified Atmosphere for Packaging and its Effects on Quality and Shelf-life of Pacific White Shrimp ( Litopenaeus vannamei) under Controlled Freezing-point Storage at −0.8°C. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2016. [DOI: 10.3136/fstr.22.173] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Liang Wang
- College of Food Science and Engineering, Ocean University of China
| | - Zunying Liu
- College of Food Science and Engineering, Ocean University of China
| | | | | | - Mingyong Zeng
- College of Food Science and Engineering, Ocean University of China
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26
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Qian YF, Xie J, Yang SP, Wu WH, Xiong Q, Gao ZL, Shi JB. Effect of CO2on Chemical and Microbial Changes of Pacific White Shrimp During Modified Atmosphere Packaging. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2015. [DOI: 10.1080/10498850.2014.914117] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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27
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Soltanizadeh N, Mousavinejad MS. The effects of Aloe vera (Aloe barbadensis) coating on the quality of shrimp during cold storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:6647-54. [PMID: 26396412 PMCID: PMC4573173 DOI: 10.1007/s13197-015-1747-x] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/17/2015] [Accepted: 01/21/2015] [Indexed: 11/24/2022]
Abstract
Green tiger shrimp (Penaeus semisulcatus) is an important aquaculture species worldwide. Its perishable nature, however, needs preservation methods to ensure its quality and shelf life. In this study, the effects of Aloe vera coating on the quality and shelf life of shrimps during cold storage were investigated. Shrimp samples were dipped in aqueous solutions containing 25%, 50%, 75%, and 100% Aloe vera gel before storage at 4 °C for 7 days. Drip loss, pH, TBA, TVB-N, and texture of both the control and treated shrimp samples were analyzed periodically. There were significant differences between coated shrimps and the control group in all parameters evaluated. Aloe vera at 75% and 100% concentrations was able to prevent lipid oxidation and drip loss properly; however, coatings containing 25% Aloe vera did not have the desired effects on these characteristics. Shrimps coated with higher concentrations of Aloe vera had better textural properties during cold storage. Results also indicated the positive effects of Aloe vera coating on the sensory quality of shrimp.
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Affiliation(s)
- Nafiseh Soltanizadeh
- />Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, IR 84156-83111 Iran
| | - Mohsen S. Mousavinejad
- />Department of Natural Resources, Isfahan University of Technology, Isfahan, IR 84156-83111 Iran
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28
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Qian YF, Xie J, Yang SP, Huang S, Wu WH, Li L. Inhibitory effect of a quercetin-based soaking formulation and modified atmospheric packaging (MAP) on muscle degradation of Pacific white shrimp (Litopenaeus vannamei). Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.03.077] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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29
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Spoilage evaluation, shelf-life prediction, and potential spoilage organisms of tropical brackish water shrimp (Penaeus notialis) at different storage temperatures. Food Microbiol 2015; 48:8-16. [DOI: 10.1016/j.fm.2014.11.005] [Citation(s) in RCA: 53] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2014] [Revised: 10/14/2014] [Accepted: 11/07/2014] [Indexed: 11/23/2022]
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30
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Quality evaluation and shelf life of minimal ozone-treated Pacific white shrimp (Litopenaeus vannamei) stored on ice. J Verbrauch Lebensm 2014. [DOI: 10.1007/s00003-014-0904-x] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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31
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In vivo study of spoilage bacteria on polyphenoloxidase activity and melanosis of modified atmosphere packaged Pacific white shrimp. Food Chem 2014; 155:126-31. [DOI: 10.1016/j.foodchem.2014.01.031] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2013] [Revised: 12/04/2013] [Accepted: 01/14/2014] [Indexed: 11/20/2022]
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32
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Fate of biofilm cells of Cronobacter sakazakii under modified atmosphere conditions. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.01.038] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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33
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Okpala COR. Investigation of quality attributes of ice-stored Pacific white shrimp (Litopenaeus vannamei) as affected by sequential minimal ozone treatment. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.02.007] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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34
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Okpala COR, Choo WS, Dykes GA. Quality and shelf life assessment of Pacific white shrimp (Litopenaeus vannamei) freshly harvested and stored on ice. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.07.020] [Citation(s) in RCA: 86] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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35
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Wang L, Liu Z, Dong S, Zhao Y, Zeng M. Effects of Vacuum and Modified Atmosphere Packaging on Microbial Flora and Shelf-life of Pacific White Shrimp (Litopenaeus vannamei) during Controlled Freezing-point Storage at −0.8°C. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2014. [DOI: 10.3136/fstr.20.1141] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Liang Wang
- College of Food Science and Engineering, Ocean University of China
| | - Zunying Liu
- College of Food Science and Engineering, Ocean University of China
| | - Shiyuan Dong
- College of Food Science and Engineering, Ocean University of China
| | - Yuanhui Zhao
- College of Food Science and Engineering, Ocean University of China
| | - Mingyong Zeng
- College of Food Science and Engineering, Ocean University of China
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36
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Qian YF, Yang SP, Xie J, Xiong Q, Gao ZL. Impact of the O2 concentrations on bacterial communities and quality of modified atmosphere packaged Pacific white shrimp (Litopenaeus vannamei). J Food Sci 2013; 78:M1878-84. [PMID: 24329954 DOI: 10.1111/1750-3841.12305] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2013] [Accepted: 08/26/2013] [Indexed: 12/01/2022]
Abstract
The importance of spoilage-related bacteria in fresh Pacific white shrimp (Litopenaeus vannamei) under different modified atmospheres (MAs) at 4 °C and the effect of O2 were demonstrated in the current study. The changes of bacterial communities in MA-packed shrimp during cold storage were studied by a combined method of plate counts with isolation and identification. Three gas mixtures were applied: 80% CO2 /5% O2 /15% N2, 80% CO2 /10% O2 /10% N2 and 80% CO2 /20% O2, and unsealed packages of shrimp were used as the control. In addition, the TVB-N, pH, whiteness index, and sensory scores were also determined to evaluate the quality changes of shrimp. MA packaging effectively inhibited the increase of total psychrotrophic bacteria counts and H2 S-producing bacteria counts by about 1.7 and 2.1 log cycles, respectively. The growth of Gram-negative spoilage bacteria in shrimp, including Shewanella spp., Aeromonas spp., and Pseudomonas spp., was inhibited by MA packaging, but the growth rate of Gram-positive bacteria such as lactic acid bacteria (LAB) and Brochothrix spp. were less affected by MA as effectively as Gram-negative bacteria. In comparison with the MA-packaged samples, the counts of H2 S producers in shrimp under a CO2 -enriched atmosphere with 20% O2 were slightly lower than the count in samples under an atmosphere with 5% O2 . However, MA with 20% O2 led to higher concentrations of TVB-N, and lower whiteness values and sensory scores. The shelf life of shrimp under 80% CO2 /10% O2 /10% N2 has been prolonged by > 6 d in comparison with the control according to the sensory scores.
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Affiliation(s)
- Yun-Fang Qian
- Shanghai Engineering Research Center of Aquatic Product Processing & Preservation College of Food Science & Technology, Shanghai Ocean Univ., Shanghai, 201306, P. R. China
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37
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Chen J, Deng S, Li J. Preparation of an novel botanic biopreservative and its efficacy in keeping quality of peeled Penaeus vannamei. FOOD SCI TECHNOL INT 2013; 19:251-60. [PMID: 23463785 DOI: 10.1177/1082013212443061] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
A novel botanic biopreservative was successfully prepared by the combination of the bamboo leaves extracts and ebony extracts, designated as ebony-bamboo leaves complex extracts (EBLCE), whose antimicrobial activity was assessed according to an inhibition zone method against 10 common pathogenic and spoilage microorganisms. It was found that EBLCE was more effective from all the chosen microorganisms, as compared by potassium sorbate. Due to its excellent antimicrobial activity, and some additional properties like edibility, safety and economy, EBLCE was selected for further study to evaluate the efficacy in prolonging shelf life and improving the quality of peeled Penaeus vannamei during storage at 4 °C, based on periodical microbiological, chemical and sensory analysis. As a result, EBLCE was observed to prevent spoilage of peeled P. vannamei efficiently as reflected by a distinct decrease in total viable count, pH and total volatile basic nitrogen, as well as a slower decline in the sensory evaluation scores. Therefore, a prolonged shelf life of 16 days was obtained for EBLCE pre-treated peeled shrimps with comparison of 6 days for the control group, demonstrating EBLCE as a promising alternative for preserving food.
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Affiliation(s)
- Jing Chen
- School of Food and Pharmacy, Zhejiang Ocean University, China
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38
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Study of the quality changes and myofibrillar proteins of white shrimp (Litopenaeus vannamei) under modified atmosphere packaging with varying CO2 levels. Eur Food Res Technol 2013. [DOI: 10.1007/s00217-013-1918-9] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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39
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Noseda B, Goethals J, De Smedt L, Dewulf J, Samapundo S, Van Langenhove H, Devlieghere F. Effect of O2CO2 enriched atmospheres on microbiological growth and volatile metabolite production in packaged cooked peeled gray shrimp (Crangon crangon). Int J Food Microbiol 2012; 160:65-75. [DOI: 10.1016/j.ijfoodmicro.2012.09.018] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2012] [Revised: 09/14/2012] [Accepted: 09/22/2012] [Indexed: 10/27/2022]
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40
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Effect of Modified Atmosphere with Varying O 2 Concentrations on the Quality of Packed Pacific White Shrimp ( Penaeus vannamei) during Cold Storage. ACTA ACUST UNITED AC 2012. [DOI: 10.4028/www.scientific.net/amr.535-537.1054] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The purpose of this study was to evaluate the effect of modified atmosphere packaging (MAP) with varying O2concentrations on the quality changes of Pacific white shrimp during cold storage at (4±1)°C by using the quality indices such as Total viable counts (TVC), TVB-N, pH, firmness, whiteness and sensory evaluation. Results showed that MAP inhibited the microbial growth and the spoilage which was confirmed by the lowered TVC and TVB-N. Among the four MAP groups, shrimp packaged in bags 40%CO2\55%O2\5%N2showed the lowest level of TVC and TVB-N, and shrimp in 40%CO2\5%O2\55%N2had the best appearance with lighter blackspots during storage. Low O2concentration packaging exhibited the ability to retard melanosis, but weakening the ability to impede the spoilage. Extremely high O2concentration with low CO2concentration packaging inhibit the microbial growth compared to the CK, but improved the melonasis of shrimp and reduced its sensory quality rapidly.
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41
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Huang J, Chen Q, Qiu M, Li S. Chitosan-based Edible Coatings for Quality Preservation of Postharvest Whiteleg Shrimp (Litopenaeus vannamei). J Food Sci 2012; 77:C491-6. [DOI: 10.1111/j.1750-3841.2012.02651.x] [Citation(s) in RCA: 76] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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42
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Arvanitoyannis IS, Vasiliki K, Bouletis AD, Papaloucas C. Study of changes in physicochemical and microbiological characteristics of shrimps (Melicertus kerathurus) stored under modified atmosphere packaging. Anaerobe 2011; 17:292-4. [DOI: 10.1016/j.anaerobe.2011.04.006] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2010] [Revised: 04/10/2011] [Accepted: 04/12/2011] [Indexed: 11/26/2022]
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43
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Retardation of quality changes of Pacific white shrimp by green tea extract treatment and modified atmosphere packaging during refrigerated storage. Int J Food Microbiol 2011; 149:247-53. [DOI: 10.1016/j.ijfoodmicro.2011.07.002] [Citation(s) in RCA: 108] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2011] [Revised: 05/26/2011] [Accepted: 07/03/2011] [Indexed: 11/23/2022]
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44
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Jiang M, Liu S, Wang Y. Effects of Antimicrobial Coating from Catfish Skin Gelatin on Quality and Shelf Life of Fresh White Shrimp (Penaeus vannamei). J Food Sci 2011; 76:M204-9. [DOI: 10.1111/j.1750-3841.2011.02056.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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45
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Mangaraj S, Goswami TK, Mahajan PV. Applications of Plastic Films for Modified Atmosphere Packaging of Fruits and Vegetables: A Review. FOOD ENGINEERING REVIEWS 2009. [DOI: 10.1007/s12393-009-9007-3] [Citation(s) in RCA: 115] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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