Microbiological quality of imported frozen shrimp in Egypt

Abd-El-Aziz, Nadia A.; Moharram, Y. G.

doi:10.1016/j.aoas.2016.04.002

Cited by 10 publications

(3 citation statements)

References 9 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This was mainly attributed to the immersion step. Importantly, freezing and 20 days of storage also lowered the count of mesophilic microorganisms in shrimp (Abd‐El‐Aziz & Moharram, ). Moreover, a significantly lower bacteria counts ( p < .05) were measured for the samples glazed with the water‐ice and combined gellan gum, compared with the control samples.…”

Section: Resultsmentioning

confidence: 99%

Sodium erythorbate, stable chlorine dioxide, and gellan gum glazing for shelf life extension of commercial peeled shrimp ( Litopenaeus vannamei ) during frozen storage

Cao

Zhong

Zhang

et al. 2019

J Food Process Preserv

View full text Add to dashboard Cite

The combined effect of sodium erythorbate, stable chlorine dioxide, and gellan gum glazing on quality of peeled shrimp was investigated during frozen storage, and compared with traditional water‐ice‐glazing treatment. Data revealed that the growth of total aerobes, Escherichia coli, and Staphylococcus aureus was significantly inhibited in the combined treatment, compared to the water‐ice‐glazing group. Examination of tissue texture and microstructure verified that the combined glazing effectively maintained springiness and chewiness of the shrimp muscle, and this treatment showed a positive effect on stability and integrity of tissue microstructures. Myofibrillar protein content and Ca2+‐ATPase activity in muscle treated with combination were significantly higher than the water‐ice‐glazing treatment. SDS‐PAGE results confirmed that this treatment markedly slowed the degradation of muscle proteins. Additionally, the combined treatment significantly decreased the amount of protein carbonyls and dityrosine, which was mainly governed by the anti‐oxidization effect of incorporated sodium erythorbate. Practical applications Ice‐glazing is a surface coating process and is especially useful in the field of shrimp preservation, which prevents incidence of surface drying and dehydration, freezer burn, oxidation, and/or rancidity. However, the traditional water‐ice‐glazing can lead to cracking and sublimation during long period of frozen storage. The bacterial contamination cannot be completely suppressed or inactivated by the single ice‐glazing treatment. Among glazing processes, chitosan‐based glazings have been most widely studied to maintain quality of shrimp products. However, chitosan is water‐insoluble, relatively expensive, and highly viscous, which greatly limits its practical applications. For these reasons, alternative treatments that can form a stable and uniform glaze on surface of shrimp should be considered to minimize bacterial contamination and inhibit quality deterioration of frozen products. Outcome of the current study provides information regarding an optimum glazing formulation for shelf‐life extension of shrimp during frozen storage.

show abstract

Section: Resultsmentioning

confidence: 99%

Sodium erythorbate, stable chlorine dioxide, and gellan gum glazing for shelf life extension of commercial peeled shrimp ( Litopenaeus vannamei ) during frozen storage

Cao

Zhong

Zhang

et al. 2019

J Food Process Preserv

View full text Add to dashboard Cite

show abstract

“…To enlarge production to an industrial scale, a high investment in equipment is necessary, in addition to considering an increase in process times and energy costs (Ramírez‐Navas, 2007). Moreover, microorganisms such as aerobic mesophilic bacteria, fecal coliforms, Escherichia coli and Staphylococcus aureus have been found in samples of shrimp (Abd‐El‐Aziz & Moharram, 2016) and could remain in protein hydrolysates. Therefore, to develop liquid shrimp hydrolysates, information about the effect of storage conditions (time and temperature) on microbial changes and shelf life is required.…”

Section: Introductionmentioning

confidence: 99%

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

View full text Add to dashboard Cite

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.

show abstract

“…There are varying degrees of widespread contamination of Enterobacterales at this level of production. This has been attributed to a poor quality of raw materials and inattention to personal hygiene during production and handling [ 80 , 81 , 82 ]. Supplemental Table S4 summarizes studies examining this aspect of contamination of the seafood to fork continuum with Enterobacterales.…”

Section: Results (Headings As Per the Codex Guidelines)mentioning

confidence: 99%

Extended Spectrum β-Lactamase-Producing Enterobacterales of Shrimp and Salmon Available for Purchase by Consumers in Canada—A Risk Profile Using the Codex Framework

Uhland,

Li,

Mulvey

et al. 2023

Antibiotics

View full text Add to dashboard Cite

The extended-spectrum β-lactamase (ESBL)-producing Enterobacterales (ESBL-EB) encompass several important human pathogens and are found on the World Health Organization (WHO) priority pathogens list of antibiotic-resistant bacteria. They are a group of organisms which demonstrate resistance to third-generation cephalosporins (3GC) and their presence has been documented worldwide, including in aquaculture and the aquatic environment. This risk profile was developed following the Codex Guidelines for Risk Analysis of Foodborne Antimicrobial Resistance with the objectives of describing the current state of knowledge of ESBL-EB in relation to retail shrimp and salmon available to consumers in Canada, the primary aquacultured species consumed in Canada. The risk profile found that Enterobacterales and ESBL-EB have been found in multiple aquatic environments, as well as multiple host species and production levels. Although the information available did not permit the conclusion as to whether there is a human health risk related to ESBLs in Enterobacterales in salmon and shrimp available for consumption by Canadians, ESBL-EB in imported seafood available at the retail level in Canada have been found. Surveillance activities to detect ESBL-EB in seafood are needed; salmon and shrimp could be used in initial surveillance activities, representing domestic and imported products.

show abstract

Microbiological quality of imported frozen shrimp in Egypt

Cited by 10 publications

References 9 publications

Sodium erythorbate, stable chlorine dioxide, and gellan gum glazing for shelf life extension of commercial peeled shrimp ( Litopenaeus vannamei ) during frozen storage

Sodium erythorbate, stable chlorine dioxide, and gellan gum glazing for shelf life extension of commercial peeled shrimp ( Litopenaeus vannamei ) during frozen storage

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

Extended Spectrum β-Lactamase-Producing Enterobacterales of Shrimp and Salmon Available for Purchase by Consumers in Canada—A Risk Profile Using the Codex Framework

Contact Info

Product

Resources

About