Microbiological and Chemical Changes of Spotted Shrimp (Pandalus platyceros) Stored Under Modified Atmospheres

Layrisse, Miguel E.; Matches, Jack R.

doi:10.4315/0362-028x-47.6.453

Cited by 48 publications

(32 citation statements)

References 7 publications

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“…After an initial drop in CO 2, the level stabilized to between 42 and 47%. This is in contrast to increases in CO 2 levels after storage reported by Layrisse and Matches (1984). Under identical conditions to the current study, Lannelongue et al (1982) also found only a slight increase in CO 2 after storage of packed shrimp.…”

Section: Headspace Analysiscontrasting

confidence: 55%

“…Layrisse and Matches (1984) obtained higher drip loss from Pandalus platyceros after using similar postharvest and MAP storage conditions as the current study. Table 2 shows the mean scores recorded for the two species of raw prawns for three trials stored in MAP at 4…”

Section: Drip Loss Within Prawn Packs At Openingmentioning

confidence: 49%

“…Lannelongue et al (1982) found a similar gas mixture to the current trials prolonged the lag phase as compared to those stored in air. Layrisse and Matches (1984) obtained initial slower growth of bacteria during air storage of Pandalus platyceros after using similar postharvest MAP storage conditions.…”

Section: Microbiological Testingmentioning

confidence: 94%

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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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Section: Headspace Analysiscontrasting

confidence: 55%

Section: Drip Loss Within Prawn Packs At Openingmentioning

confidence: 49%

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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 initial PV values (0 day) for the control and nisin-treated fish averaged 0.053 and 0.046 (meq O 2 /kg muscle), respectively. At this stage, which is named as slow oxidation period, some intracellular energy sources such as ATP offering electrons whereby presenting antioxidative properties and as soon as these energy sources are consumed, slow oxidation period ends up followed by a rapid increase in peroxide level (Layrisse and Matches 1984). Min et al (2008) compared the susceptibility of meats from different animal species to lipid oxidation during storage at 4°C.…”

Section: Lipid Oxidation Indicesmentioning

confidence: 99%

Effect of nisin as a biopreservative agent on quality and shelf life of vacuum packaged rainbow trout (Oncorhynchus mykiss) stored at 4 °C

et al. 2013

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Effect of nisin on biochemical and microbial quality and shelf life of vacuum packaged rainbow trout (Oncorhynchus mykiss) during 16 days storage at 4°C was investigated. According to the obtained results, nisin treated fish showed lower (p<0.05) and acceptable biochemical (Peroxide value, thiobarbituric acid-index, pH, and total volatile base nitrogen) and bacteriological (total viable counts, psychrotrophic viable counts, and lactic acid bacteria) attributes up to 16 days storage at 4°C compared with those treated without nisin. Furthermore, FAs composition analysis indicated that presence of the nisin preserved nutritional quality of fish lipid, so that nisin treated samples contained higher percentage (p>0.05) of essential FAs such as eicosapentaenoic acid and docosahexaenoic acid. This study concluded that treatment of the vacuum packaged rainbow trout with nisin resulted in improvement of quality and extension of shelf life of the fish from 12 to 16 days at 4°C.

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“…In order to extend the shelf-life of shrimp, many methods of packaging have been investigated to control the changes of sensory attributes and the proliferation of spoilage bacteria in raw shrimp, such as air packaging (AP), aerobic polyvinylchloride packaging (Chen and Xiong, 2008), vacuum packaging (VP), modified atmosphere packaging (Layrisse and Matches, 1984;Matches and Layrisse, 1985;Lu, 2009), especially modified atmosphere packaging (MAP), as one of the most effective applications for shelf-life extension of seafood, is becoming increasingly popular.…”

Section: Introductionmentioning

confidence: 99%

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

Wang

Liu

Dong

et al. 2014

FSTR

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Effects of vacuum and modified atmosphere packaging (MAP) on microbial flora, pH, total volatile basic nitrogen (TVB-N), trimethylamine (TMA-N), the exudates and sensory attributes in IntroductionPacific white shrimp (Litopenaeus vannamei) is one of the most important seafood traded worldwide, and also one of the most representative aquatic products for its positive culinary quality and high nutritional values (Oosterveer, 2006;Qian et al., 2013). Since fresh shrimps have a short shelf life, which causes substantial practical problems for its transportation and distribution, and they are very sensitive to microbial spoilage and can be contaminated by bacteria naturally present in the marine environment, such as lactic acid bacteria, Vibrio spp., Enterobacteriaceae, Aeromonas spp. and Jeyasekaran et al., 2006;Wang et al., 2010;Behnam et al., 2013;Binsi et al., 2013;Carrascosa et al., 2013), or in the digestive tract, which is not always removed directly after catch. Besides, flesh of shrimp after death is still active and biochemically alive, the organic decomposition or the change of shrimp composition may be triggered by various factors, Wang et al. 1142 i.e. enzymes and microbiological activities, the need to develop methods for maintaining good postmortem quality of shrimps on their way to the market increases (Wang and Zeng, 2009;Cui et al., 2013). The effectiveness of MAP to curtail bacterial growth and improve shelf-life stability of shrimp has also been evaluated in some studies (Bak et al., 1999;Thepnuan et al., 2008;Wang et al., 2010).More recently, an additional storage technique based on the Japanese concept of 'Hyo-on' has attracted considerable interest.'Hyo-on', also called controlled freezing-point storage, employs a temperature range, in which foods remain in a non-frozen temperature-zone between the freezing point of water and that of an individual material (Yamane, 1982;Fukuma et al., 1998).Storing food at controlled freezing-point temperatures can be advantageous in terms of maintaining food freshness and suppressing harmful microorganisms as compared to other storage temperature (Yamane, 1996;Wang and Zeng, 2009). In addition to these advantages, there is an additional effect that may keep food quality (Bohnert and Jensen, 1996;Guo et al., 2008). However, to our knowledge, limited research has been conducted to assess the impact of MAP on the microbiological, physicochemical and sensory attributes of shrimps stored under chilled or refrigerated temperature. In particular, it is completely unknown how MAP with mixed CO 2 , O 2 and N 2 gases would affect the quality attributes of raw shrimp during controlled freezing-point storage. The purpose of this study was to investigate the effects of air, vacuum and MAP on microbial flora and shelf-life of Pacific white shrimp (Litopenaeus vannamei) during controlled freezing-point storage at _ 0.8℃. The air packaging was used as control for comparison. For AP, the pouches were sealed using an impulse heat-sealing machine (Model SF-200, P&S Co., Ltd...

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Microbiological and Chemical Changes of Spotted Shrimp (Pandalus platyceros) Stored Under Modified Atmospheres

Cited by 48 publications

References 7 publications

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

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

Effect of nisin as a biopreservative agent on quality and shelf life of vacuum packaged rainbow trout (Oncorhynchus mykiss) stored at 4 °C

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

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