The combination of microbiological, biochemical, and quality index methods in quality evaluation of pacific white shrimps (Litopenaeus vannamei) preserved at 0°C

Le, Nhat Tam; Huynh, Nguyen; Doan, Nhu Khue; Phan, Thuy Xuan Uyen; Nguyen, Ba Thanh; Dam, Sao Mai; Tran, Thi Van Thi; Nguyen, Le Phuong Lien; Chu, Van Hai; Vu, Truong Huynh Anh

doi:10.31276/vjste.63(2).45-51

Cited by 3 publications

(2 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The QIM for white leg shrimp was conducted as described by Le Nhat Tam et al 9 Samples stored at 0 • C were evaluated for sensory quality on a daily basis. The quality score (QI) was processed using MS Excel software to obtain a linear correlation equation.…”

Section: Quality Index Methods For Pacific White Shrimpmentioning

confidence: 99%

See 1 more Smart Citation

Improving the quality assessment for Pacific white shrimp (Litopenaeus vannamei) stored at 0 °C

Tam,

Anh,

Khue

et al. 2024

Vietnam Journal of Chemistry

View full text Add to dashboard Cite

The quality of Pacific white shrimp stored at 0 °C during the 10 days was evaluated by the combination of sensory, microbiological and biochemical measurements. Quality index methods (QIM) have been developed to evaluate sensory attributes of shrimp. Total visible count (TVC), K value, histamine, and pH are used to assess microbiological and biochemical indices. The results of TVC and QIM showed that shrimps showed signs of spoilage (lg cfu = 6.4; quality index (QI) = 21.37), which is unacceptable to consumers on day 9. QI quality score increased linearly with storage days. The remaining shelf life of shrimp was estimated from the linear regression equation. The results have found the linear regression equations between the QI, histamine, K value, and hypoxanthine. In addition, the results also showed that hypoxanthine could be considered as an independent quality index such as the K index. The quality of Pacific white shrimp could be classified into four grades: excellent, good, moderately acceptable, and just acceptable basing on the results of sensory and biochemical evaluation.

show abstract

Section: Quality Index Methods For Pacific White Shrimpmentioning

confidence: 99%

“…The QIM for white leg shrimp was conducted as described by Le Nhat Tam et al 9 . Samples stored at 0 °C were evaluated for sensory quality on a daily basis.…”

Section: Methodsmentioning

confidence: 99%

Improving the quality assessment for Pacific white shrimp (Litopenaeus vannamei) stored at 0 °C

Tam,

Anh,

Khue

et al. 2024

Vietnam Journal of Chemistry

View full text Add to dashboard Cite

show abstract

Hyptis suaveolens L. leaf extracts in traditional health care systems

Akharaiyi

Ehis-Eriakha

Olagbemide

et al. 2023

Foods and Raw Materials

View full text Add to dashboard Cite

Hyptis suaveolens L. is a medical and food plant that is commonly used to treat various microbial infections in humans in many countries of the world. We aimed to study the aqueous and ethanol extracts of H. suaveolens leaves to determine their antibacterial, in-vitro antioxidant, and phytochemical potentials for traditional medicine by using chemical analysis. The aqueous and ethanol extracts inhibited the tested bacteria species with zones of 0–15 and 10–29 mm, respectively. On the typed culture isolates, the inhibition zones were 8–25 and 16–32 mm for the aqueous and ethanol extracts, respectively. The minimum inhibitory concentrations of the aqueous and ethanol extracts were not different, while the minimum bactericidal concentrations for the aqueous extract was higher than that for the ethanol extract. The screened phytochemicals were qualitatively and quantitatively present in both extracts, except for saponins which were absent in the aqueous extract. The free radical scavenging activity in the aqueous and ethanol extracts was 1.44 ± 0.50 and 1.57 ± 1.40 mg of ascorbic acid/1 g dry leaves, respectively. The ferric reduction was 1.19 ± 0.40 and 1.69 ± 0.18 mg of ascorbic acid/1 g dry leaves in the aqueous and ethanol extracts, respectively. Hydroxyl scavenging was 65.0 ± 0.9 and 0.43 ± 0.50 mg of ascorbic acid/1 g dry leaves for the aqueous and ethanol extracts, respectively. The present research suggests that the extract of H. suaveleons can be applied as a controlling antibacterial growth agent against Pseudomonas aeruginosa, Staphylococcus aureus, Klebsiella pneumoniae, Escherichia coli, Streptococcus pneumoniae and other bacterial pathogens. It is noteworthy that the ethanol extract was more effective than the aqueous one in terms of the antibacterial, phytochemical and antioxidant activities.

show abstract

Quality index method to evaluate the quality of Jinga shrimp (<i>Metapenaeus affinis</i> L.) preserved in ice water

Hiền¹,

Pham²,

Vu³

et al. 2023

Foods and Raw Materials

View full text Add to dashboard Cite

The Quality Index Method (QIM) provides a quick and accurate quality assessment. It makes it possible to calculate preserving time and establish the freshness of sea food. This article introduces a quality assessment program based on the QIM scheme and quality index (QI) for the Jinga shrimp. The research included Jinga shrimps (Metapenaeus affinis L.), a commercially valuable aquatic species widely distributed throughout the Vietnamese coast. The input data included the changes in appearance and sensory profile of sampled shrimps during 20 days of storage at 0–4°C in ice water. They were used to construct a QIM scale, which was applied to other shrimp samples at different storage time to evaluate the relationship between the QI score and the storage time. After that, the QIM scale was tested on ten random shrimp samples to verify its shelf-life predictive power. This study managed to establish a correlation equation between the QI scores and the storage time with the coefficient of R2= 0.97. This correlation proved highly reliable as verified by comparing the predicted and actual best shelf life of Jinga shrimps stored in ice water for 8–10 days. The QIM program provides a practical and effective science-based tool that delivers fast and reliable results for customers, fishermen, food traders, and aquacultural enterprises.

show abstract

The combination of microbiological, biochemical, and quality index methods in quality evaluation of pacific white shrimps (Litopenaeus vannamei) preserved at 0°C

Cited by 3 publications

References 0 publications

Improving the quality assessment for Pacific white shrimp (Litopenaeus vannamei) stored at 0 °C

Improving the quality assessment for Pacific white shrimp (Litopenaeus vannamei) stored at 0 °C

Hyptis suaveolens L. leaf extracts in traditional health care systems

Quality index method to evaluate the quality of Jinga shrimp (<i>Metapenaeus affinis</i> L.) preserved in ice water

Contact Info

Product

Resources

About