Banana Shrimp, <i>Penaeus merguiensis</i>, Quality Changes During Iced and Frozen Storage

Yamagata, Makoto; Low, Lai Kim

doi:10.1111/j.1365-2621.1995.tb06215.x

Cited by 48 publications

(47 citation statements)

References 24 publications

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“…A slight formation of black spot (score 1) was observed on shrimp packed in B after 4 th day, whereas no black spots were observed on shrimp packed in AwSUL, MAPwO 2 and MAPw/oO 2 after 4 days. Similar results were reported by Jiang & Lee [1988], Yamagata & Low [1995] and Goncalves et al [2003]. After 6 days, a slight darkening was observed in the head of shrimp packed in Aw-SUL, and Aw/oSUL (Figure 3).…”

Section: Sensory (Visual) Analysissupporting

confidence: 89%

Shelf Life Extension of Shrimp (White) Using Modified Atmosphere Packaging

Kalleda¹,

Han²,

Toler³

et al. 2013

Pol. J. Food Nutr. Sci.

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Wild caught shrimp can have a shortened shelf life compared to farm raised shrimp due to handling and on-ship limitations. The loss of freshness in shrimp is partly due to autolytic reactions caused by endogenous enzymes such as polyphenol oxidase. The objective of this study was to determine the effect of sulfi tes combined with modifi ed atmosphere packaging (MAP) on the shelf life of non-frozen shrimp. Fresh South Atlantic white shrimp were subjected to one of four treatments, no bisulfi te rinse-air packaged, 1.25% bisulfi te rinse-air packaged, 1.25% bisulfi te rinse-MAP (60% CO 2 , 18% O 2 , 22% N 2 ) and 1.25% bisulfi te rinse-MAP (36% CO 2 , 64%N 2 ). The quality and freshness of shrimp was measured by determining total aerobic bacterial populations, package gas headspace analysis, shrimp volatiles (GC-MS), meat pH, nucleotide degradation, and visual analysis. Fresh non-frozen shrimp treated with a combination of sulfi tes and MAP maintained the shelf life of fresh shrimp up to 10 days while shrimp in non-MAP without sulfi te and non-MAP with sulfi te developed black spots within 2 and 6 days, respectively. Both MAP treatments slowed bacterial growth while the MAP with high CO 2 and with O 2 was more effective in preventing off odors and nucleotide degeneration.

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Section: Sensory (Visual) Analysissupporting

confidence: 89%

Shelf Life Extension of Shrimp (White) Using Modified Atmosphere Packaging

Kalleda¹,

Han²,

Toler³

et al. 2013

Pol. J. Food Nutr. Sci.

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“…The shelf life of prawns stored in air has long been known to be short (Al-Dagal and Bazaraa, 1999;Green, 1949;Haard, 1992), with Cobb (1976) stating that the shelf life of uncooked head-on shrimp was only 5 days. Yamagata and Low (1995), under similar conditions to the current trials, found that control cultured banana prawns killed immediately before storage had only 4-days shelf life at 0…”

Section: Introductionsupporting

confidence: 71%

“…• C. Yamagata and Low (1995), using similar conditions to the current trials, were only able to attain 4-days shelf life before blackening caused the rejection of control prawns. Treatment with sulphite (NaHSO 3 ) was only able to limit blackening to moderate levels after 6 days, with the prawns being rejected at this time due to this as well as deterioration of other sensory attributes.…”

Section: Demerit Assessment Of Prawns Within Packs At Openingmentioning

confidence: 60%

Modified Atmosphere Packaging (MAP) for Control of Black Spot Formation in Chilled Prawns

Slattery¹,

Palmer²

2014

Journal of Aquatic Food Product Technology

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The marketing of organically labeled prawns is predominately in a cooked or raw frozen form to avoid the development of melanosis (black spot). Certification for organic status prohibits the use of any added chemicals. The application of 60% CO 2 /40%N 2 modified atmosphere to chilled (raw) prawns using two species of prawn was investigated for the ability to control black spot formation. Sensory assessment and microbiological counts were used to determine the end of product shelf life. Modified atmosphere packaged (MAP) prawns exhibited no melanosis for up to 16 days. The high quality life was retained for 12 days; shelf life of 16 days, according to standard microbiological criteria, was achieved, which is more than twice previously reported for non-MAP prawns. Results suggest MAP may be an effective method for the marketing of organically grown prawns as well as those produced by conventional prawn aquaculture without application of the normal chemicals used to prevent black spot.

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“…Karideslerde muhafaza sırasında bakteriler tarafından trimetilaminoksitin trimetilamine redüksiyonu, doku proteinlerinin dekompozisyonu ve deaminasyon gibi prosesler nedeniyle meydana gelen bazik aminler pH değerinde atışa neden olmaktadır 4 . Çeşitli araştırıcılar tarafından yapılan çalışmalarda 7.5-7.7 ve üzerinde pH değerine ulaşan karidesler bozuk olarak nitelendirilmiştir [25][26][27] .…”

Section: Tartişma Ve Sonuçunclassified

“…Dondurma, gıda maddelerinin korunmasında etkili bir yöntem olmasına rağmen, muhafaza sırasında dondurulmuş gıdaların kalitesinde kayıplar meydana gelmektedir. Rengin solması, yağların oksidasyonu, proteinlerin denatürasyonu, buzun sublimasyonu ve rekristalizasyonu dondurulmuş karideslerde görülen önemli kalite değişiklikleri olup bunlar dehidrasyona, ağırlık kaybına, kötü lezzete, acılaşmaya, sululuğun azalmasına, tekstürel değişikliklere, su bağlama kapasitesinin azalmasına, uçucu azotlu bileşenlerdeki artışa neden olmaktadır [3][4][5][6] . Kitosan, adından son yıllarda sıkça bahsedilen antimikrobiyel etkili bir polimerdir.…”

Section: Introductionunclassified

Effects of Treatment with Chitosan on Sensory and Chemical Quality Parameters of Frozen Shrimp

Bingöl¹,

Uran²,

Bostan³

et al. 2013

Kafkas Univ Vet Fak Derg

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ÖzetBu çalışma dondurulmuş karideslerde kalitenin uzun süre korunabilmesi için kitosanla muamele edilmesinin etkisini araştırmak için yapılmıştır. Denemeler Marmara Denizinden avlanan derin su pembe karidesi (Parapenaeus longirostris) üzerinde gerçekleştirilmiştir. Taze karidesler sekiz gruba ayrıldıktan sonra çeşme suyu (kontrol) ile sodium metabisülfit (2500 mg/L), 4-heksilresonsinol (50 mg/L), kitosan (5 g/L), sitrik asit (50 mg/L) ve biberiye ekstraktı (50 mg/L) kombinasyonlarını içeren solüsyonlarda 10 dk. bekletilmiştir. Muamele sonrası karidesler paketlenmiş ve -18°C'de 12 ay süreyle muhafaza edilmiştir. Muhafaza sırasında periyodik olarak duyusal özellikleri, pH, TBA, TVB-N ve TMA-N değerleri ile nem oranı bakımından analiz edilmiştir. Muhafazanın sonunda bile bütün gruplara ait örnekler panelist değerlendirmesine göre yenilebilir bulunmuştur. Buna karşın kontrol grubu örnekler muamele gruplarına göre daha düşük lezzet ve koku puanları almıştır. Muhafaza sırasında kimyasal parametrelerde önemli düzeyde değişimler meydana gelmemiş, gruplar arasında farklılık gözlenmemiştir. Özellikle, başlangıçta zaten düşük seviyede olan TBA değeri muhafaza sırasında örneklerin duyusal özelliklerini değiştirecek düzeyde yükselmemiştir. Elde edilen bulgulara göre çiğ karideslerin kabuklu olarak dondurulması durumunda en az 12 ay kadar tüketilebilir özelliklerini koruduğu, muhafaza öncesi kitosanla muamele edilmesinin incelenen parametrelerde kısmi iyileşme sağlamış olsa da istatistiki anlamda önemli bir farklılık oluşturmadığı sonucuna varılmıştır. Anahtar sözcükler: Kitosan, Karides, Donmuş muhafaza, Bozulma Effects of Treatment with Chitosan on Sensory and Chemical Quality Parameters of Frozen Shrimp SummaryThis study was conducted to investigate the effects of chitosan treatment for a long time to preserve the qualities of shrimp during frozen storage. The experiments were performed on deepwater pink shrimp (Parapenaeus longirostris) caught from Marmara Sea. Fresh shrimps were divided into seven groups and immediately were dipped in tap water (control group) and solutions containing sodium metabisulphite (2500 mg/L), 4-hexylresorcinol (50 mg/L), chitosan (5 g/L), citric acid (50 mg/L) and rosemary extract (50 mg/L) for ten minute. After treatment, the shrimps were packaged and stored at -18°C for twelve months. Sensorial characteristics, values of pH, TBA, TVB-N and TMA-N, rate of moisture of shrimp were determined periodically during frozen storage. All samples were palatable according to the panellist evaluation at the end of storage. However control group (untreated) shrimps were received lower scores. No significant changes on chemical parameters were determined during frozen storage and no difference among groups were observed. In particular, the initial TBA value, is already low levels, not elevated level to change the sensorial characteristics of the samples during storage. The results of this study indicated that freezing of raw shelled shrimp insures the acceptability for at least 12 months, and that treatment...

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Banana Shrimp, Penaeus merguiensis, Quality Changes During Iced and Frozen Storage

Cited by 48 publications

References 24 publications

Shelf Life Extension of Shrimp (White) Using Modified Atmosphere Packaging

Shelf Life Extension of Shrimp (White) Using Modified Atmosphere Packaging

Modified Atmosphere Packaging (MAP) for Control of Black Spot Formation in Chilled Prawns

Effects of Treatment with Chitosan on Sensory and Chemical Quality Parameters of Frozen Shrimp

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