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

Abstract

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.

Establishment of the Arrhenius Model and the Radial Basis Function Neural Network (RBFNN) Model to Predict Quality of Thawed Shrimp (S olenocera melantho ) Stored at Different Temperatures

“…Hx is produced by ATP degradation, which is as follows: ATP→ADP→AMP→IMP→HxR→Hx (Kalleda et al . ). Hx is an acceptable indicator to reflect freshness of aquatic products because it causes off‐flavors (Özogul et al .…”

“…d), which is similar to the report of Kalleda et al . (). Besides, the rising rate of Hx for shrimp stored at 6C was higher than those stored at −3, 0 and 3C.…”

“…Hx is produced by ATP degradation, which is as follows: ATP→ADP→AMP→IMP→HxR→Hx (Kalleda et al 2013).…”

Effect of gamma irradiation and frozen storage on the quality of fresh water prawn (Macrobrachium rosenbergii) and tiger prawn (Penaeus monodon)

“…A number of studies have been carried out on alternative methods of food preservation for the effective extension of shelf life in seafoods such as use of antimicrobials (Gelman, Glatman, Drabkin, & Harpaz, 2001), organic acids (Benner, Miget, Finne, & Acuff, 1994), modified atmosphere packaging (Kalleda et al, 2013), etc. There is an increasing consumer demand for high quality, minimally processed, additive-free sea foods.…”

Combining Modified Atmosphere Packaging and Nisin to Preserve Atlantic Salmon

“…Previous researchers have tested 60:40 CO 2 :N 2 ratios and studies from our group with other meat types found lower CO 2 with N 2 and O 2 mixtures were successful in extending shelf life (Naas et al, 2013;Kalleda et al, 2013).Three salmon portions (10, 25 and 115 g) were placed in foam trays (C976 Sealed Air Cryovac, Duncan, SC) (8¾ * 6¾ * 15/8 ″). The nisin solution was spread on the surface of fillets using a sterile spreader to obtain a final nisin concentration of 400 IU/g.…”