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

Prediction of spoilage of tropical shrimp (Penaeus notialis) under dynamic temperature regimes

“…Another reason could be the interaction among endogenous flora in fresh shrimps and the reduction in maximum concentration of microorganisms by overgrowing flora which is known as the Jameson effect Jameson, 1962;Mellefont et al, 2008). In a previous study, we found that at high storage temperatures, H 2 S-producing bacteria were the dominant group of microorganisms associated with shrimps caught from the same lake (Dabadé et al, 2015). We found similar growth rates of Pseudomonas spp.…”

“…The ability of P. psychrophila and C. maltaromaticum to produce offodor in shrimp has been reported (Dabadé et al, 2015). According to , to identify the most important spoilage microorganisms of a product, it is crucial to assess their quantitative ability to produce spoilage metabolites.…”

“…First, a model (Eq. (6)) that predicts the shelf-life of fresh tropical shrimp at any constant storage temperature and which was developed in a previous study, (Dabadé et al, 2015).…”

“…In a previous study, assessing the spoilage potential of bacteria isolated from fresh shrimps at the sensory rejection times, we found that isolates capable of producing strong off-odor in iced tropical brackish water shrimp (Penaeus notialis) were Pseudomonas spp. and psychrotrophic lactic acid bacteria (LAB) (Dabadé et al, 2015). However, the quantitative ability of the potential spoilage-causing organisms to spoil shrimps i.e.…”

“…Also for fresh shrimp non-inoculated packs were used as control. Shrimps were stored at 0°C, 4°C, 7°C, 15°C, and 28°C as previously described (Dabadé et al, 2015). At appropriate time intervals, shrimp samples were aseptically taken out from the packs for microbiological, chemical and sensory analyses.…”