Impact of gamma radiation on the microbiological quality of smoke dry shrimp (<i>Penaeus notialis</i>) from three different water sources in Ghana

Akuamoah, F.; Odamtten, G.T.; Kortei, Nii Korley

doi:10.1080/23311932.2018.1484200

Cited by 4 publications

(2 citation statements)

References 17 publications

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“…The initial counts of molds and yeasts was down below the values reported by He et al. (2015) who indicated counts of mold and yeast of 6.2 × 10 2 CFU/g for FPH or (Akuamoah et al., 2018) with 10 5 CFU/g for smoke dry shrimp. There was a significant increase ( p > .05) in growth of molds and yeasts in shrimp hydrolysates samples stored 20 and 40 days at room temperature and 40 days at 4°C, with maximum values of 1 × 10 3 CFU/g.…”

Section: Discussioncontrasting

confidence: 60%

Characterization of liquid protein hydrolysates shrimp industry waste: Analysis of antioxidant and microbiological activity, and shelf life of final product

Pereira

Fangio

Rodriguez

et al. 2021

Food Processing Preservation

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Proteases from shrimp wastes were characterized and protein hydrolysates were obtained. Shrimp protein hydrolysates (SPH) were produced by autolysis (H0) and added 1% (H1) and 2% vol/vol (H2) enzyme extract of shrimp. The hydrolysis degree was determined using a colorimetric method; the capability of hydrolysates to scavenge free radicals was measured with DPPH, and the antimicrobial activity of the SPH was evaluated by the microdilution test. The degree of protein hydrolysis ranged between 43% (H0) and 71.5% (H2) after 90 min, and it functioned as a source of lysine, leucine, aspartic acid, glutamic acid, and glycine. After 10 min of reaction, all hydrolysates reached 50% of scavenging effect. In addition, the SPH prepared with food additives showed acceptable microbiological quality and pH during 40 days at room temperature. This study aims at introducing a low-cost process which produces SPH with commercial applications in the food industry. Practical applicationsCurrently, shrimp processing wastes represents an environmental and economic problem, since such seafood industry must pay for the landfarming service. This waste treatment is not environmentally efficient, and it affects the value of the final product. However, these wastes have a large number of compounds which hold biological activities of interest that can be used to obtain a high added value product such as protein hydrolysates. This by-product has several potential applications for the food and pharmaceutical industries. In this study, a protein hydrolysate solution was obtained utilizing processed shrimp waste as an enzymatic resource and a protein substrate as well. This research demonstrated the feasibility of obtaining a good protein source that also holds useful antioxidant properties. It is important to highlight that the by-product was obtained without resorting to freeze-drying technology, which makes the industrial process more expensive. To accomplish that, we included low-cost food preservatives and assessed the shelf life of this product of high nutritional quality.

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Section: Discussioncontrasting

confidence: 60%

Characterization of liquid protein hydrolysates shrimp industry waste: Analysis of antioxidant and microbiological activity, and shelf life of final product

Pereira

Fangio

Rodriguez

et al. 2021

Food Processing Preservation

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“…161 While in many cases the content of the feed used in PCEs, such as commercial pelleted feed types, is not controlled directly within the study, the potential for pathogen introduction via this route should be considered. The use of gamma irradiated shrimp 162 originating from the experimental source population, or a population of known health status, as feed within a PCE, would eliminate the risk of introducing nonviable pathogen templates from commercial feed types, and additional, potentially viable pathogens via unprocessed feed types, into the experimental system. 163 Nonetheless, where possible, pathogen screening analysis should be conducted for the experimental feed as with the experimental animals.…”

Section: Feedmentioning

confidence: 99%

Towards a ‘systems’ approach for viral challenge experiments in shrimp: Reporting guidelines for publication

Arbon,

Andrade Martinez,

Jerry

et al. 2023

Reviews in Aquaculture

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The success of contemporary disease management strategies in shrimp aquaculture, such as the ‘systems’ approach, is predicated on robust knowledge of the conditions and interactions between the host, pathogen and environment that promote disease. Pathogen challenge experiments (PCEs) are a power tool for investigating these conditions and interactions. However, absence of accurately reported experimental detail in published PCEs limits scientific transparency, reproducibility, and the potential for the research to make progressive advancements contributing to contemporary shrimp disease management strategies. This review identifies and discusses key factors relating to the host (shrimp), pathogen (virus), and environment that should be carefully considered during the design and publication of PCEs. We offer substantial evidence of their impact on viral disease outcomes, drawn from the existing body of literature, to supporting their consideration. The prevalence of reported experimental details for these factors across 186 viral PCEs in shrimp were evaluated. The review highlights a concerning paucity of experimental detail reported in published shrimp PCEs. We propose a checklist for the minimum reportable information in the publication of shrimp viral PCEs, hereafter referred to as the Shrimp PCE Reporting Guidelines (SPERG). The guidelines aim to enhance the transparency and standardisation of reporting in published PCEs, ensuring that key factors pertaining to the shrimp, pathogen, and environment are adequately considered and documented. Adoption of SPERG is envisaged to empower researchers, reviewers, and readers to assess the internal and external validity of PCEs, facilitating critical evaluation and improved utility of PCE findings for contemporary disease management.

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Nutritional and shelf-life studies of dry smoked and gamma irradiated shrimps (Penaeus notialis) from three different water sources in Ghana

Akuamoa

Odamtten

Kortei

2018

Cogent Food & Agriculture

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Impact of gamma radiation on the microbiological quality of smoke dry shrimp (Penaeus notialis) from three different water sources in Ghana

Cited by 4 publications

References 17 publications

Characterization of liquid protein hydrolysates shrimp industry waste: Analysis of antioxidant and microbiological activity, and shelf life of final product

Characterization of liquid protein hydrolysates shrimp industry waste: Analysis of antioxidant and microbiological activity, and shelf life of final product

Towards a ‘systems’ approach for viral challenge experiments in shrimp: Reporting guidelines for publication

Nutritional and shelf-life studies of dry smoked and gamma irradiated shrimps (Penaeus notialis) from three different water sources in Ghana

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