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Volff V, de Almeida Rosa Kurosaki JK, Retcheski MC, Maximovski LV, Soares Escorsin KJ, Tormen L, Romão S, Pinto VZ, Bergler Bitencourt T, Cazarolli LH. In Vivo Yarrowia lipolytica Fermented Biomass Feed Supplementation for Shrimp and Its Effects Upon Frozen Meat Storage. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2022.2106604] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
Affiliation(s)
| | | | | | | | | | - Luciano Tormen
- Federal University of Fronteira Sul, Laranjeiras do Sul, Brazil
| | - Silvia Romão
- Federal University of Fronteira Sul, Laranjeiras do Sul, Brazil
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Wang Z, Zeng Q, Wu S, Guo M, Li Z, Xue Y, Xue C, Wang Z, Tang Q. Effects of curcumin‐based photodynamic treatment combined with low‐temperature storage on shelf life and purine content of
Litopenaeus vannamei. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16863] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Zhiguang Wang
- Laboratory of Food Science and Human Health, College of Food Science and Engineering Ocean University of China Qingdao P.R. China
| | | | - Shuangjie Wu
- Laboratory of Food Science and Human Health, College of Food Science and Engineering Ocean University of China Qingdao P.R. China
| | - Min Guo
- Hefei Hualing Co. Ltd Hefei City P.R. China
| | - Zhaojie Li
- Laboratory of Food Science and Human Health, College of Food Science and Engineering Ocean University of China Qingdao P.R. China
| | - Yong Xue
- Laboratory of Food Science and Human Health, College of Food Science and Engineering Ocean University of China Qingdao P.R. China
| | - Changhu Xue
- Laboratory of Food Science and Human Health, College of Food Science and Engineering Ocean University of China Qingdao P.R. China
| | - Zhe Wang
- Hefei Hualing Co. Ltd Hefei City P.R. China
| | - Qingjuan Tang
- Laboratory of Food Science and Human Health, College of Food Science and Engineering Ocean University of China Qingdao P.R. China
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Loest D, Uhland FC, Young KM, Li XZ, Mulvey MR, Reid-Smith R, Sherk LM, Carson CA. Carbapenem-resistant Escherichia coli from shrimp and salmon available for purchase by consumers in Canada: a risk profile using the Codex framework. Epidemiol Infect 2022; 150:e148. [PMID: 35968840 PMCID: PMC9386791 DOI: 10.1017/s0950268822001030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2021] [Revised: 04/28/2022] [Accepted: 05/21/2022] [Indexed: 11/05/2022] Open
Abstract
Resistance to carbapenems in human pathogens is a growing clinical and public health concern. The carbapenems are in an antimicrobial class considered last-resort, they are used to treat human infections caused by multidrug-resistant Enterobacterales, and they are classified by the World Health Organization as 'High Priority Critically Important Antimicrobials'. The presence of carbapenem-resistant Enterobacterales (CREs) of animal-origin is of concern because targeted studies of Canadian retail seafood revealed the presence of carbapenem resistance in a small number of Enterobacterales isolates. To further investigate this issue, a risk profile was developed examining shrimp and salmon, the two most important seafood commodities consumed by Canadians and Escherichia coli, a member of the Enterobacterales order. Carbapenem-resistant E. coli (CREc) isolates have been identified in shrimp and other seafood products. Although carbapenem use in aquaculture has not been reported, several classes of antimicrobials are utilised globally and co-selection of antimicrobial-resistant microorganisms in an aquaculture setting is also of concern. CREs have been identified in retail seafood purchased in Canada and are currently thought to be uncommon. However, data concerning CRE or CREc occurrence and distribution in seafood are limited, and argue for implementation of ongoing or periodic surveillance.
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Affiliation(s)
- Daleen Loest
- Centre for Food-borne, Environmental and Zoonotic Infectious Diseases, Public Health Agency of Canada, Guelph, Ontario, Canada
| | - F. Carl Uhland
- Centre for Food-borne, Environmental and Zoonotic Infectious Diseases, Public Health Agency of Canada, Guelph, Ontario, Canada
| | - Kaitlin M. Young
- Centre for Food-borne, Environmental and Zoonotic Infectious Diseases, Public Health Agency of Canada, Guelph, Ontario, Canada
| | - Xian-Zhi Li
- Veterinary Drugs Directorate, Health Products and Food Branch, Health Canada, Ottawa, Ontario, Canada
| | - Michael R. Mulvey
- National Microbiology Laboratory, Public Health Agency of Canada, Winnipeg, Manitoba, Canada
| | - Richard Reid-Smith
- Centre for Food-borne, Environmental and Zoonotic Infectious Diseases, Public Health Agency of Canada, Guelph, Ontario, Canada
| | - Lauren M. Sherk
- Centre for Food-borne, Environmental and Zoonotic Infectious Diseases, Public Health Agency of Canada, Guelph, Ontario, Canada
| | - Carolee A. Carson
- Centre for Food-borne, Environmental and Zoonotic Infectious Diseases, Public Health Agency of Canada, Guelph, Ontario, Canada
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4
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ZHANG D, JI HW, LUO GX, CHEN H, LIU SC, MAO WJ. Insight into aroma attributes change during the hot-air-drying process of white shrimp using GC-MS, E-Nose and sensory analysis. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.70820] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Di ZHANG
- Guangdong Ocean University, China
| | - Hong-Wu JI
- Guangdong Ocean University, China; Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, China; Guangdong Province Engineering Laboratory for Marine Biological Products, China; Guangdong Provincial Engineering Technology Research Center of Marine Food, China; Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, China
| | | | - Hao CHEN
- Guangdong Ocean University, China
| | - Shu-Cheng LIU
- Guangdong Ocean University, China; Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, China; Guangdong Province Engineering Laboratory for Marine Biological Products, China; Guangdong Provincial Engineering Technology Research Center of Marine Food, China; Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, China
| | - Wei-Jie MAO
- Guangdong Ocean University, China; Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, China; Guangdong Province Engineering Laboratory for Marine Biological Products, China; Guangdong Provincial Engineering Technology Research Center of Marine Food, China; Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, China
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5
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Antimicrobial kinetics of nisin and grape seed extract against inoculated Listeria monocytogenes on cooked shrimps: Survival and residual effects. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107278] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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6
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Pan C, Chen S, Hao S, Yang X. Effect of low-temperature preservation on quality changes in Pacific white shrimp, Litopenaeus vannamei: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:6121-6128. [PMID: 31260117 DOI: 10.1002/jsfa.9905] [Citation(s) in RCA: 63] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/05/2019] [Revised: 06/27/2019] [Accepted: 06/28/2019] [Indexed: 06/09/2023]
Abstract
Shrimp has been widely accepted as an excellent resource for white meat due to its high-protein and low-fat content, especially low cholesterol. However, shrimps are highly perishable during preservation and retailing procedures due to the activities of enzymatic proteolysis, lipid oxidation, and microbial degradation. With increasing knowledge of and demands for safety, nutrition, and freshness of shrimp products, energy efficient, quality, maintained, and sustainable preservation technologies are needed. Low-temperature preservation, a practical processing method for improving the shelf life of food products, is widely used in the aquatic industry. This review focuses on the effects of low-temperature preservation on the quality changes in Litopenaeus vannamei. It considers physicochemical properties, sensory evaluation, melanosis assessment, and microbiological analysis. The perspectives of non-protein-based techniques on quality analysis of shrimps during preservation are also discussed. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Chuang Pan
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
| | - Shengjun Chen
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
| | - Shuxian Hao
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
| | - Xianqing Yang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
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Boing Sitanggang A, Teguh A, Basuki Ahza A. PENGARUH PENAMBAHAN POLIFOSFAT DAN NATRIUM KLORIDA TERHADAP PENINGKATAN DAYA IKAT AIR UDANG PUTIH BEKU DAN EFISIENSI PROSES. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2019. [DOI: 10.6066/jtip.2019.30.1.46] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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8
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Localization of trypsin-like protease in postmortem tissue of white shrimp (Litopenaeus vannamei) and its effect in muscle softening. Food Chem 2019; 290:277-285. [PMID: 31000048 DOI: 10.1016/j.foodchem.2019.03.147] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2018] [Revised: 03/26/2019] [Accepted: 03/28/2019] [Indexed: 01/30/2023]
Abstract
Fluorescein-isothiocyanate (FITC) labeled trypsin-like protease was prepared and injected into the hepatopancreas of white shrimp. Different segments of the injected shrimp were analyzed with a fluorescence microscope during storage. FITC-trypsin-like protease can be detected in the first segment of shrimp muscle at day 4, while it cannot be observed in the second segment until day 6. The results showed that trypsin-like protease can migrate from hepatopancreas to the tail portion. Texture profile analysis showed that soybean trypsin inhibitor retarded the softening of the shrimp muscle. The rheological results revealed that the content of myosin heavy chain (MHC) in shrimp muscle was decreased with the extended storage time. Proteomics analysis displayed that trypsin-like protease accelerated the metabolism of postmortem muscle. It can be concluded that trypsin-like protease migrated from the hepatopancreas to the muscle tissue, degraded myofibrillar protein, deteriorated the muscle texture, and eventually leaded to the softening of white shrimp.
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9
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Xu N, Shi W, Wang X, Wang Z. Effect of ice water pretreatment on the quality of Pacific White Shrimps ( Litopenaeus vannamei). Food Sci Nutr 2019; 7:645-655. [PMID: 30847143 PMCID: PMC6392858 DOI: 10.1002/fsn3.901] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2018] [Revised: 10/19/2018] [Accepted: 10/29/2018] [Indexed: 11/17/2022] Open
Abstract
Pacific White Shrimps (Litopenaeus vannamei) are an aquaculture species with global importance. For the purpose of this paper, the quality shelling process of Pacific White Shrimps, freshly harvested from farms and stored in a mixture ice water up to 24 hr, was investigated. Both the differences and correlations between the indexes such as peeling time, shrimp yield, chromatic aberration, texture, K value, TBA value, and microstructure were compared and analyzed. The optimal shell peeling time of Pacific White Shrimps was determined by ice water treatment for 8 hr. The shell peeling time was 1.77 min, the elasticity of the shrimp was 0.51 mm, the hardness was 2,124.58 g, K value was 1.33%, and TBA value was 0.004 mg/100 g. Both the smell and color of the shelled shrimp were normal. This study aims to endorse the mechanical shelling of Pacific White Shrimps.
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Affiliation(s)
- Nan Xu
- College of Food Science and TechnologyShanghai Ocean UniversityShanghaiChina
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai)ShanghaiChina
| | - Wenzheng Shi
- College of Food Science and TechnologyShanghai Ocean UniversityShanghaiChina
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai)ShanghaiChina
| | - Xichang Wang
- College of Food Science and TechnologyShanghai Ocean UniversityShanghaiChina
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai)ShanghaiChina
| | - Zhihe Wang
- College of Food Science and TechnologyShanghai Ocean UniversityShanghaiChina
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai)ShanghaiChina
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10
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Bhat TH, Chouksey MK, Balange AK, Nayak BB. Effect of severing skeletal muscle at different stage of rigor on the quality of pacific white shrimp ( Litopenaeus vannamei). J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13363] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Tariq Hussain Bhat
- Central Institute of Fisheries Education (CIFE); Seven Bungalows, Versova, Andheri (W), Mumbai 400061, India
| | - Mithlesh Kumar Chouksey
- Central Institute of Fisheries Education (CIFE); Seven Bungalows, Versova, Andheri (W), Mumbai 400061, India
| | - Amjad Khansaheb Balange
- Central Institute of Fisheries Education (CIFE); Seven Bungalows, Versova, Andheri (W), Mumbai 400061, India
| | - Binaya Bhusan Nayak
- Central Institute of Fisheries Education (CIFE); Seven Bungalows, Versova, Andheri (W), Mumbai 400061, India
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Le NT, Doan NK, Nguyen Ba T, Tran TVT. Towards improved quality benchmarking and shelf life evaluation of black tiger shrimp ( Penaeus monodon ). Food Chem 2017; 235:220-226. [DOI: 10.1016/j.foodchem.2017.05.055] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2016] [Revised: 05/08/2017] [Accepted: 05/10/2017] [Indexed: 11/15/2022]
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Zamora-Méndez S, Robles-Romo A, Marin-Peralta E, Arjona O, Apún-Molina JP, Beltrán-Lugo AI, Palacios E, Racotta IS. Postmortem Metabolic, Physicochemical, and Lipid Composition Changes in Litopenaeus vannamei in Response to Harvest Procedures. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2017. [DOI: 10.1080/10498850.2017.1376236] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Saúl Zamora-Méndez
- Centro de Investigaciones Biológicas del Noroeste (CIBNOR), La Paz, B.C.S., Mexico
| | - Arlett Robles-Romo
- Centro de Investigaciones Biológicas del Noroeste (CIBNOR), La Paz, B.C.S., Mexico
| | | | - Olivia Arjona
- Centro de Investigaciones Biológicas del Noroeste (CIBNOR), La Paz, B.C.S., Mexico
| | - Juan P. Apún-Molina
- Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional-Instituto Politécnico Nacional, Unidad Sinaloa, Guasave, Sinaloa, Mexico
| | | | - Elena Palacios
- Centro de Investigaciones Biológicas del Noroeste (CIBNOR), La Paz, B.C.S., Mexico
| | - Ilie S. Racotta
- Centro de Investigaciones Biológicas del Noroeste (CIBNOR), La Paz, B.C.S., Mexico
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13
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Okpala COR, Bono G, Pipitone V, Vitale S, Cannizzaro L. Toward crustacean without chemicals: a descriptive analysis of consumer response using price comparisons. Food Nutr Res 2016; 60:30955. [PMID: 27799084 PMCID: PMC5088346 DOI: 10.3402/fnr.v60.30955] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2016] [Revised: 08/23/2016] [Accepted: 09/07/2016] [Indexed: 11/26/2022] Open
Abstract
Background To date, there seems to be limited-to-zero emphasis about how consumers perceive crustacean products subject to either chemical and or non-chemical preservative treatments. In addition, studies that investigated price comparisons of crustacean products subject to either chemical or chemical-free preservative methods seem unreported. Objective This study focused on providing some foundational knowledge about how consumers perceive traditionally harvested crustaceans that are either chemical-treated and or free of chemicals, incorporating price comparisons using a descriptive approach. Design The study design employed a questionnaire approach via interview using a computer-assisted telephone system and sampled 1,540 participants across five key locations in Italy. To actualize consumer sensitivity, ‘price’ was the focus given its crucial role as a consumption barrier. Prior to this, variables such as demographic characteristics of participants, frequency of purchasing, quality attributes/factors that limit the consumption of crustaceans were equally considered. Results By price comparisons, consumers are likely to favor chemical-free (modified atmosphere packaging) crustacean products amid a price increase of up to 15%. But, a further price increase such as by 25% could markedly damage consumers’ feelings, which might lead to a considerable number opting out in favor of either chemical-treated or other seafood products. Comparing locations, the studied variables showed no statistical differences (p>0.05). On the contrary, the response weightings fluctuated across the studied categories. Both response weightings and coefficient of variation helped reveal more about how responses deviated per variable categories. Conclusions This study has revealed some foundational knowledge about how consumers perceive traditionally harvested crustaceans that were either chemical-treated or subject to chemical-free preservative up to price sensitivity using Italy as a reference case, which is applicable to other parts of the globe.
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Affiliation(s)
| | - Gioacchino Bono
- Istituto per l' Ambiente Marino Costiero, Consiglio Nazionale delle Ricerche, Mazara del Vallo, Italy;
| | - Vito Pipitone
- Istituto per l' Ambiente Marino Costiero, Consiglio Nazionale delle Ricerche, Mazara del Vallo, Italy
| | - Sergio Vitale
- Istituto per l' Ambiente Marino Costiero, Consiglio Nazionale delle Ricerche, Mazara del Vallo, Italy
| | - Leonardo Cannizzaro
- Istituto per l' Ambiente Marino Costiero, Consiglio Nazionale delle Ricerche, Mazara del Vallo, Italy
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Bono G, Okpala COR, Badalucco CV, Milisenda G, Vitale S. Influence of freezing and oxygen-free packaging methods on lipid oxidation and other flesh quality parameters of Norway lobster (Nephrops norvegicus). EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201600035] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Gioacchino Bono
- Istituto per l’ Ambiente Marino Costiero; Consiglio Nazionale delle Ricerche (IAMC-CNR); Mazara del Vallo Italy
| | | | - Cinzia V. Badalucco
- Istituto per l’ Ambiente Marino Costiero; Consiglio Nazionale delle Ricerche (IAMC-CNR); Mazara del Vallo Italy
| | - Giacomo Milisenda
- Istituto per l’ Ambiente Marino Costiero; Consiglio Nazionale delle Ricerche (IAMC-CNR); Mazara del Vallo Italy
| | - Sergio Vitale
- Istituto per l’ Ambiente Marino Costiero; Consiglio Nazionale delle Ricerche (IAMC-CNR); Mazara del Vallo Italy
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15
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Okpala COR. Lipid autoxidation in ozone-processed crustacea under cold storage: A treatise. ACTA ACUST UNITED AC 2016. [DOI: 10.1002/lite.201600026] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Charles Odilichukwu R. Okpala
- Istituto per l'Ambiente Marino Costiero; Consiglio-Nazionale delle Ricerche (IAMC-CNR); Via L. Vaccara 61 91026 Mazara del Vallo Italy
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Okpala COR, Bono G, Cannizzaro L, Jereb P. Changes in lipid oxidation and related flesh qualities of white shrimp (Litopenaeus vannamei) during iced storage: Effects on the use of increasing ozone exposures. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201500347] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Charles Odilichukwu R. Okpala
- School of Science; Monash University Sunway Campus; Bandar Sunway Selangor D.E. Malaysia
- Istituto per l'Ambiente Marino Costiero − Consiglio Nazionale delle Ricerche (IAMC-CNR); Mazara del Vallo Italy
| | - Gioacchino Bono
- Istituto per l'Ambiente Marino Costiero − Consiglio Nazionale delle Ricerche (IAMC-CNR); Mazara del Vallo Italy
| | - Leonardo Cannizzaro
- Istituto per l'Ambiente Marino Costiero − Consiglio Nazionale delle Ricerche (IAMC-CNR); Mazara del Vallo Italy
| | - Patrizia Jereb
- Istituto per l'Ambiente Marino Costiero − Consiglio Nazionale delle Ricerche (IAMC-CNR); Mazara del Vallo Italy
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Okpala COR, Bono G. Investigating the biometric and physicochemical characteristics of freshly harvested Pacific white shrimp (Litopenaeus vannamei): a comparative approach. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:1231-1240. [PMID: 25866918 DOI: 10.1002/jsfa.7211] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/27/2014] [Revised: 03/29/2015] [Accepted: 04/07/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND The practicality of biometrics of seafood cannot be overemphasized, particularly for competent authorities of the shrimp industry. However, there is a paucity of relevant literature on the relationship between biometric and physicochemical indices of freshly harvested shrimp. This work therefore investigated the relationship between biometric (standard length (SL), total weight (TW) and condition factor (CF)) and physicochemical (moisture content, pH, titratable acidity, water activity, water retention index, colour values and fracturability) characteristics of freshly harvested Pacific white shrimp (Litopenaeus vannamei) obtained from three different farms. The relationships between these parameters were determined using correlation and regression analyses. RESULTS No significant correlation (P > 0.05) was found between the biometric and physicochemical indices of the sampled L. vannamei specimens. Possibly the lack of post-mortem and physical change(s) at day of harvest together with the absence of temporal variable may have collectively limited the degree of any significant correlation between biometric and physicochemical data points measured in this study. Although the TWs of freshly harvested L. vannamei shrimp resembled (P > 0.05), SL and CF differed significantly (P < 0.05) with minimal explained variance. Moreover, some biometric and physicochemical variables were independently correlated (P < 0.05). CONCLUSION Data indicated that no significant correlation existed between biometric and physicochemical characteristics of freshly harvested L. vannamei shrimp. Across the farms studied, however, the biometric data were comparable. To best knowledge, this is the first study to investigate the biometric and physicochemical properties of freshly harvested shrimp using a comparative approach, which is also applicable to other economically important aquaculture species. Overall, this work provides useful information for competent authorities/stakeholders of the fishery industry and serves as a baseline for preservative treatments.
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Affiliation(s)
- Charles Odilichukwu R Okpala
- School of Science, Monash University, 46150, Bandar Sunway, Selangor DE, Malaysia
- Department of Chemical and Environmental Engineering, Masdar Institute, PO Box 54224, Abu Dhabi, United Arab Emirates
- Istituto per l'Ambiente Marino Costiero, Consiglio Nazionale delle Ricerche, Via L. Vaccara 61, 91026, Mazara del Vallo, Italy
| | - Gioacchino Bono
- Istituto per l'Ambiente Marino Costiero, Consiglio Nazionale delle Ricerche, Via L. Vaccara 61, 91026, Mazara del Vallo, Italy
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Okpala COR, Bono G, Falsone F, Cani MV, Scannella D, Di Maio F. Aerobic Microbial Inactivation Kinetics of Shrimp Using a Fixed Minimal Ozone Discharge: A Fact or Fib During Iced Storage? ACTA ACUST UNITED AC 2016. [DOI: 10.1016/j.profoo.2016.02.084] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Bono G, Okpala COR, Alberio GRA, Messina CM, Santulli A, Giacalone G, Spagna G. Toward shrimp consumption without chemicals: Combined effects of freezing and modified atmosphere packaging (MAP) on some quality characteristics of Giant Red Shrimp (Aristaeomorpha foliacea) during storage. Food Chem 2015; 197:581-8. [PMID: 26616991 DOI: 10.1016/j.foodchem.2015.10.146] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2015] [Revised: 10/29/2015] [Accepted: 10/31/2015] [Indexed: 11/16/2022]
Abstract
The combined effects of freezing and modified atmosphere packaging (MAP) (100% N2 and 50% N2+50% CO2) on some quality characteristics of Giant Red Shrimp (GRS) (Aristaeomorpha foliacea) was studied during 12-month storage. In particular, the quality characteristics determined proximal and gas compositions, melanosis scores, pH, total volatile basic-nitrogen (TVB-N), thiobarbituric acid (TBA) as well as free amino acid (FAA). In addition, the emergent data were compared to those subject to vacuum packaging as well as conventional preservative method of sulphite treatment (SUL). Most determined qualities exhibited quantitative differences with storage. By comparisons, while pH and TVB-N statistically varied between treatments (P<0.05) and TBA that ranged between ∼0.15 and 0.30 mg MDA/kg appeared least at end of storage for 100% N2 treated-group, the latter having decreased melanosis scores showed such treatments with high promise to keep the colour of GRS sample hence, potential replacement for SUL group. By comparisons also, while some individual FAA values showed increases especially at the 100% N2-treated group, the total FAAs statistically differed with storage (P<0.05). The combination of freezing and MAP treatments as preservative treatment method shows high promise to influence some quality characteristics of GRS samples of this study.
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Affiliation(s)
- Gioacchino Bono
- Istituto per l' Ambiente Marino Costiero, Consiglio Nazionale delle Ricerche, Via L. Vaccara, 61, 91026 Mazara del Vallo, Italy.
| | - Charles Odilichukwu R Okpala
- Istituto per l' Ambiente Marino Costiero, Consiglio Nazionale delle Ricerche, Via L. Vaccara, 61, 91026 Mazara del Vallo, Italy
| | - Giuseppina R A Alberio
- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), Università degli Studi di Catania, Via S. Sofia 98, 95123 Catania, Italy
| | - Concetta M Messina
- Università degli Studi di Palermo, Dipartimento di Scienze della terra e del Mare DiSTeM, Laboratorio di Biochimica Marina ed Ecotossicologia, Via G. Barlotta 4, 91100 Trapani, Italy
| | - Andrea Santulli
- Università degli Studi di Palermo, Dipartimento di Scienze della terra e del Mare DiSTeM, Laboratorio di Biochimica Marina ed Ecotossicologia, Via G. Barlotta 4, 91100 Trapani, Italy
| | - Gabriele Giacalone
- Istituto per l' Ambiente Marino Costiero, Consiglio Nazionale delle Ricerche, Via L. Vaccara, 61, 91026 Mazara del Vallo, Italy
| | - Giovanni Spagna
- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), Università degli Studi di Catania, Via S. Sofia 98, 95123 Catania, Italy
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Okpala COR, Bono G, Abdulkadir A, Madumelu CU. Ozone (O3) Process Technology (OPT): An Exploratory Brief of Minimal Ozone Discharge applied to Shrimp Product. ACTA ACUST UNITED AC 2015. [DOI: 10.1016/j.egypro.2015.07.206] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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