Shelf-stability enhancement of precooked red claw crayfish (Cherax quadricarinatus) tails by modified CO2/O2/N2 gas packaging

Chen, Gong; Xiong, Youling L.

doi:10.1016/j.lwt.2007.08.022

Cited by 25 publications

(15 citation statements)

References 28 publications

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“…Similar low initial TVC value has also been found in deep water pink shrimp (5.24 log CFU g −1 ) (Asli et al ., ), which indicated the freshness of the shrimp. There was a slight decrease of TVC in the first 2 days, in accordance with the research on red claw crayfish (Chen & Xiong, ), which could be attributed to the microbial inhibitory effect of MAP (Liu et al ., ) and low temperature. Al‐Dagal & Bazaraa () reported that the suitability and critical limit of the TVC value was 6 log CFU g −1 .…”

Section: Resultssupporting

confidence: 89%

Effect of nano‐TiO₂‐LDPE packaging on microbiological and physicochemical quality of Pacific white shrimp during chilled storage

Luo

2015

Int J of Food Sci Tech

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Summary Nano‐TiO2‐modified low‐density polyethylene (NTLDPE) packaging was prepared by blending LDPE with nano‐TiO2. The effects of NTLDPE packaging on quality of Pacific white shrimp during storage at 4 °C were investigated. Results showed that NTLDPE lowered the K value by 28.50%, while increased sensory score by 30.77% in comparison with the control. NTLDPE packaging retarded the decrease of whiteness and water holding capacity and the increase of melanosis score based on the signs of freshness and deterioration of shrimp. Furthermore, NTLDPE packaging reduced total viable counts (TVC) by 6.42% and total volatile basic nitrogen (TVB‐N) contents were 14.82% lower than that of control. TVB‐N content and TBARS value, as well as polyphenol oxidase activity and TVC, were maintained and shrimp remained a commercial acceptability for 8 days. The overall results indicated that NTLDPE packaging could preserve the quality and extend the shelf‐life of Pacific white shrimp.

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Section: Resultssupporting

confidence: 89%

Effect of nano‐TiO₂‐LDPE packaging on microbiological and physicochemical quality of Pacific white shrimp during chilled storage

Luo

2015

Int J of Food Sci Tech

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“…In the case of AAP, trays containing cooked crayfish tails were double‐wrapped with an air‐permeable polyvinylchloride film (≈15,000 cm 3 /m 3 /24 h at an oxygen transmission rate of 1 atm and at 23C) (Chen and Xiong 2008) in such a way that the composition of the atmosphere of the package was similar to that of the air. For VP, the trays were placed inside Type RCA 30–120 vacuum bags (polyamide–polyethylene, W.K Thomas Packing S.A., Barcelona, Spain) and packaged using a vacuum machine.…”

Section: Methodsmentioning

confidence: 99%

“…To extend the products' shelf life, vacuum packaging (VP) and packaging under protective atmospheres (PAs) have been investigated. As previously reported (Chen and Xiong 2008), PA packaging (PAP) with CO 2 as an active gas component has been widely used to inhibit microbial growth on fish, especially against gram‐negative spoilage bacteria (Goulas and Kontominas 2007; Hovda et al . 2007).…”

Section: Introductionmentioning

confidence: 94%

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Quality Changes of Cooked Crayfish (Procambarus Clarkii) Tails Without Additives During Storage Under Protective Atmospheres

Cremades¹,

Alvarez-Ossorio²,

Gutierrez-Gil³

et al. 2011

Journal of Food Processing and Preservation

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The aim of this study was to investigate the retardation of quality changes of cooked crayfish (Procambarus clarkii) tails by storage under different conditions (vacuum and different protective atmospheres, using atmospheric air as a control). The increase in crayfish tails' shelf life from 6 to 10–12 days is necessary to increase the exportation of cooked crayfish products to European countries, outside of Spain and Portugal. Therefore, the development of storage procedures that delay the loss of freshness and quality of cooked crayfish tails is important to the crayfish industry. We show in this study that the packaging of cooked crayfish tails under a modified atmosphere of composition of 60% N2–40% CO2 delays the quality changes of crayfish tails from 6 to 11–12 days, allowing an expansion of the marketing area of crayfish to the rest of Europe. PRACTICAL APPLICATIONS The aim of this work is to investigate the retardation of quality changes of cooked crayfish tails by storage under different protective atmospheres in an attempt to increase the marketing area. Today, only 10–15% of crayfish (mainly frozen products) manufactured in Spain is exported to Portugal and France. However, there is an increasing demand for cooked crayfish products, mainly cooked tails, which will allow the exportation of more than 65% of the total production. However, to reach this level, it is necessary to increase the shelf life of cooked crayfish tails from 6 to 11–12 days, allowing the exportation to more distant countries such as Holland, Germany and Sweden.

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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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Shelf-stability enhancement of precooked red claw crayfish (Cherax quadricarinatus) tails by modified CO2/O2/N2 gas packaging

Cited by 25 publications

References 28 publications

Effect of nano‐TiO₂‐LDPE packaging on microbiological and physicochemical quality of Pacific white shrimp during chilled storage

Effect of nano‐TiO₂‐LDPE packaging on microbiological and physicochemical quality of Pacific white shrimp during chilled storage

Quality Changes of Cooked Crayfish (Procambarus Clarkii) Tails Without Additives During Storage Under Protective Atmospheres

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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Shelf-stability enhancement of precooked red claw crayfish (Cherax quadricarinatus) tails by modified CO2/O2/N2 gas packaging

Cited by 25 publications

References 28 publications

Effect of nano‐TiO2‐LDPE packaging on microbiological and physicochemical quality of Pacific white shrimp during chilled storage

Effect of nano‐TiO2‐LDPE packaging on microbiological and physicochemical quality of Pacific white shrimp during chilled storage

Quality Changes of Cooked Crayfish (Procambarus Clarkii) Tails Without Additives During Storage Under Protective Atmospheres

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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Effect of nano‐TiO₂‐LDPE packaging on microbiological and physicochemical quality of Pacific white shrimp during chilled storage

Effect of nano‐TiO₂‐LDPE packaging on microbiological and physicochemical quality of Pacific white shrimp during chilled storage