Shelf life and safety aspects of chilled cooked and peeled shrimps (Pandalus borealis) in modified atmosphere packaging

Abstract

Aims: To evaluate the growth of Listeria monocytogenes and shelf life of cooked and peeled shrimps in modified atmosphere packaging (MAP). Methods and Results: Storage trials with naturally contaminated cooked and peeled MAP shrimps (Pandalus borealis) were carried out at 2, 5 and 8°C. Challenge tests at the same conditions were performed after inoculation with Listeria monocytogenes. Both storage trials and challenge tests were repeated after 4 months of frozen storage ()22°C). Brochothrix thermosphacta and Carnobacterium maltaromaticum were responsible for sensory spoilage of cooked and peeled MAP shrimps. In challenge tests, growth of L. monocytogenes was observed at all of the storage temperatures studied. At 5 and 8°C the concentration of L. monocytogenes increased more than a 1000-fold before the product became sensory spoiled whereas this was not observed at 2°C. Frozen storage had only a minor inhibiting effect on growth of L. monocytogenes in the thawed product. Conclusions: To prevent L. monocytogenes becoming a safety problem, cooked and peeled MAP shrimps should be distributed at 2°C and with a maximum shelf life of 20-21 d. At higher temperatures shelf life is significantly reduced. Significance and Impact of the Study: Information is provided to establish shelf life of cooked and peeled MAP shrimps.

Optimal Modified Atmosphere for Packaging and its Effects on Quality and Shelf-life of Pacific White Shrimp (<i>Litopenaeus vannamei</i>) under Controlled Freezing-point Storage at −0.8°C

“…6). Interestingly, since high sensory scores were obtained under 50%CO 2 /50%O 2 atmosphere, this was similar to the often recommended and commercially used gas mixture of MA packaged shrimp of 40 _ 60 mL CO 2 balanced with N 2 per 100 mL gas atmosphere, such as deepwater pink shrimp (Parapenaeus longirostris) (López-Caballero et al, 2002), cold water shrimp (Pandalus borealis) (Mejlholm et al, 2005), Chinese shrimp (Fenneropenaeus chinensis) (Lu, 2009) and Pacific white shrimp (Litopenaeus vannamei) (Wang et al, 2010). (Sivertsvik et al, 2002;Goulas and Kontominas, 2007).…”

Spoilage evaluation, shelf-life prediction, and potential spoilage organisms of tropical brackish water shrimp (Penaeus notialis) at different storage temperatures

“…At each sensory session, the panelist evaluated one piece of whole shrimp from each pack of shrimps. Samples of freshly thawed shrimps were also included to reduce the risk of panelists guessing the development in sensory score (Mejlholm et al, 2005). The odor of raw shrimps was evaluated using a scoring scale with three categories (Dalgaard et al, 1993;Mejlholm et al, 2008;Argyri et al, 2010) corresponding to 1 ¼ fresh (shrimp without any off-odor), 2 ¼ marginal (shrimp having slight off-odor but still being acceptable) and 3 ¼ spoiled (shrimp producing strong off-odor).…”

Current Applications and Future Trends of Lactic Acid Bacteria and their Bacteriocins for the Biopreservation of Aquatic Food Products

“…Thus, Mejlholm et al (2005) evaluated the growth of L. monocytogenes and the shelf life of cooked and peeled shrimps under modifiedatmosphere packaging, observing that the pathogen was able to grow at all of the storage temperatures studied.…”