Spoilage mechanism and preservation technologies on the quality of shrimp: An overview

Peng, Shiyi; Wei, Huamao; Zhan, Shengnan; Yang, Wenge; Lou, Qiaoming; Deng, Shanggui; Yu, Xunxin; Huang, Tao

doi:10.1016/j.tifs.2022.09.024

Cited by 50 publications

(12 citation statements)

References 92 publications

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“…During spoilage, the proteins of seafood products was decomposed under the action of micro‐organisms and protein enzymes, leading to an increase in free water 31–33 . The humidity stability test was designed to investigate the corresponding colour stability of the colour indicator membrane when the moisture content changed in the packaging environment.…”

Section: Resultsmentioning

confidence: 99%

“…During spoilage, the proteins of seafood products was decomposed under the action of micro-organisms and protein enzymes, leading to an increase in free water. [31][32][33] The humidity stability test was 34 With ΔE > 3, human eyes could identify colour changes. In general, the colour indicator membrane exposed to air for a long time would be oxidized.…”

Section: Humidity Stabilitymentioning

confidence: 99%

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Poly‐L‐lactic acid/lead(II) acetate basic colour indicator membrane for visual monitoring in shrimp freshness

Dong

Sun

et al. 2023

Packag Technol Sci

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Seafood products are prone to deterioration and, therefore, require a label that identifies quality with the naked eye. A visual freshness colour indicator membrane incorporated with poly-L-lactic acid and lead(II) acetate basic is designed via electrospinning technology for freshness monitoring. The colour indicator membrane had a uniform fibre thickness with an average diameter of 1.54 μm and a large specific surface area. In addition, the colour stability of the membrane did not vary with temperature and humidity. The hydrogen sulfide (H 2 S) responsivity results showed that the membrane gave a rapid and accurate response to the freshness of shrimp, and the detection limit of H 2 S is 0.45 ppm. Finally, in application, the colour change of the membrane correlated linearly with the freshness of the shrimp, allowing the quality of the shrimp to be identified with the naked eye. The experimental results showed that poly-L-lactic acid/lead(II) acetate basic colour indicator membrane had great potential in the detection of shrimp freshness.

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Section: Resultsmentioning

confidence: 99%

Section: Humidity Stabilitymentioning

confidence: 99%

Poly‐L‐lactic acid/lead(II) acetate basic colour indicator membrane for visual monitoring in shrimp freshness

Dong

Sun

et al. 2023

Packag Technol Sci

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“…Amino acids are also the precursors of some flavour compounds, and amino acid eventually produce volatile compounds (ketones and aldehydes) through their metabolic pathways in semi‐dried golden pompano (Qiu et al ., 2023). In summary, although protein degradation and lipid oxidation could impart unique flavour and taste to dry‐cured fish, excessive degradation and oxidation may adversely affect the quality and nutritional value of the final product (Peng et al ., 2022).…”

Section: Introductionmentioning

confidence: 99%

Dynamic changes of volatile compounds and small molecule compounds during curing and drying processes of Megalobrama amblycephala

Liu,

Deng,

Qiu

et al. 2024

Int J of Food Sci Tech

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SummaryIn this study, the changes in volatile compounds, lipids, and small molecule compounds during the curing and drying processes were examined. The results showed that lipid oxidation was enhanced during curing and drying processes. A total of fifty‐two types of volatile compounds in the dry‐cured fish were detected, and the contents of alcohols (such as 3‐methyl‐1‐butanol, 1‐octen‐3‐ol), ketones (such as 2‐heptanone, 2‐octanone), and aldehydes (such as 3‐methylbutyraldehyde, hexanal, nonanal, decanal) were increased during curing and drying processes. A total of 812 metabolites were identified. The metabolites in linoleate, arachidonate, nucleotide, amino acid, and other metabolic pathways showed significant differences between drying stage and curing stage. The oxidative degradation of arachidonate acid, linoleate acid, and amino acid may contribute to the changes in volatile compounds during the curing and drying stages. Seven compounds including shikimic acid, carnitine C5: DC, carnitine C7: DC, 2‐hydroxybutanoic acid, 3‐hydroxybutanoic acid, malonic acid, and methylmalonic acid could be key small molecule compounds in curing and drying processing. These findings are valuable for understanding the mechanisms underlying flavour changes occurring during fish curing and drying processes.

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“…Due to the high moisture content and abundant protein, crayfish is susceptible to microbial contamination during storage and transportation, and various preservatives are usually applied to suppress such undesirable phenomena ( Ge et al, 2020 ; Zhang, Mao, Yao, & Aubourg, 2020 ; Zhang, Zhao, Chen, Zhang, & Wei, 2019 ). In the food preservation industry, there is a growing trend towards the development of natural, safe, and non-toxic methods ( Peng et al, 2022 ), particularly focusing on enzyme-based biological preservatives due to their low dosage, high efficacy, and good biocompatibility ( Mei, Ma, & Xie, 2019 ; Wang, Hu, Gao, & Wang, 2017 ; Yuan et al, 2020 ). Among them, glucose oxidase P5 showed a good antibacterial effect on common aquatic product pathogens of Listeria monocytogenes and Vibrio parahaemolyticus ( Yuan et al, 2020 ).…”

Section: Introductionmentioning

confidence: 99%

Inhibitory effects of glutathione peroxidase on microbial spoilage of crayfish (Procambarus clarkii) during refrigerated storage

Qin,

Li,

Zhang

et al. 2024

Food Chemistry: X

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Spoilage mechanism and preservation technologies on the quality of shrimp: An overview

Cited by 50 publications

References 92 publications

Poly‐L‐lactic acid/lead(II) acetate basic colour indicator membrane for visual monitoring in shrimp freshness

Poly‐L‐lactic acid/lead(II) acetate basic colour indicator membrane for visual monitoring in shrimp freshness

Dynamic changes of volatile compounds and small molecule compounds during curing and drying processes of Megalobrama amblycephala

Inhibitory effects of glutathione peroxidase on microbial spoilage of crayfish (Procambarus clarkii) during refrigerated storage

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