Toward shrimp consumption without chemicals: Combined effects of freezing and modified atmosphere packaging (MAP) on some quality characteristics of Giant Red Shrimp (Aristaeomorpha foliacea) during storage

Bono, G.; Okpala, Charles Odilichukwu R.; Alberio, G.; Messina, Concetta María; Santulli, Andrea; Giacalone, Gabriele; Spagna, G.

doi:10.1016/j.foodchem.2015.10.146

Cited by 40 publications

(43 citation statements)

References 35 publications

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“…The previous study also showed that TVBN content of shrimps packaged in different MAPs can increase signifi cantly, reaching easily 30 mg/100 g even after 2 months of frozen storage. Shrimp shelf-life, same as shelf-life of other seafood, is highly infl uenced by the time that passed from capturing to putting seafood on ice or freezing it (BONO et al, 2016). JAFFRES and coworkers (2011) were monitoring TVBN content in defrosted shrimp (Panaeus vannamei) tails packaged in MAP, and they did not measure signifi cant fl uctuation in TVBN contents (they stayed under 20 mg/100 g) in control samples not inoculated with spoilage bacteria species.…”

Section: Acta Alimentaria 45 2016mentioning

confidence: 99%

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Variability of selected physicochemical characteristics of defrosted whiteleg shrimps (Litopenaeus vannamei) after culinary processing

Đorđević¹,

Buchtová²

2016

Acta Alimentaria

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The aim of the study was to estimate how selected physical and chemical characteristics of defrosted modifi ed atmosphere packaged (MAP) not deveined shrimp (green shrimp with head) (Litopenaeus vannamei) meat are affected by two of the most often used culinary processing (cooking and frying). The experiment was carried out with 61 green shrimps with head (the country of origin: Ecuador; MAP 30% CO 2 /70% N 2 ; stored 8 days at 0 ºC to +2 ºC) samples and evaluation of weight loss, pH, total volatile basic nitrogen (TVBN), and trimethylamine (TMA) contents. Weight losses and pH of examined shrimp samples after cooking and frying were signifi cantly (P<0.05) lower, while same fl uctuations in TVBN and TMA contents were noticed between culinary treatments (cooking, frying) as between different parts of shrimp tails. Signifi cant correlations (P<0.05) were found between pH values and freshness indicators (TVBN, TMA-N), emphasizing different ongoing post-mortem metabolic and degradation processes in different parts of edible shrimp (Litopenaeus vannamei) parts (peeled tail).

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Section: Acta Alimentaria 45 2016mentioning

confidence: 99%

“…As for all seafood products, for shrimp also there is a chance for higher concentration of total volatile nitrogen bases (TVBN), and that is why shrimps are usually frozen immediately after capturing or harvesting (BONO et al, 2016). Shrimps are well accepted among consumers, mainly due to their high protein and polyunsaturated fatty acids contents.…”

mentioning

confidence: 99%

Variability of selected physicochemical characteristics of defrosted whiteleg shrimps (Litopenaeus vannamei) after culinary processing

Đorđević¹,

Buchtová²

2016

Acta Alimentaria

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“…Modified atmosphere packaging (MAP), as an established food packaging and preservation technique, can prolong the shelf life, enhance food value, and protect the quality of food against physical, chemical, biological, and other aspects of deterioration . Modified atmosphere packaging for various foodstuffs is flushed with different ratios of nitrogen, carbon dioxide, and oxygen, and the concentration of oxygen is controlled under the ideal level to guarantee the safety and quality of foods . The integrity of packaging plays an important role in protecting food quality.…”

Section: Introductionmentioning

confidence: 99%

Monitoring of oxygen using colorimetric indicator based on graphene/TiO₂ composite with first‐order kinetics of methylene blue for modified atmosphere packaging

Huang

Wang

et al. 2018

Packag Technol Sci

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Oxygen is crucial to food preservation and food spoilage. For the purpose of monitoring the integrity of modified atmosphere packaging (MAP) by nondestructive testing and controlling the reaction rate during recovery stage, we reported on a convenient and visual colorimetric oxygen indicator based on a graphene/titanium oxide composite, incorporating glycerol, methylene blue (MB), hydroxyethyl cellulose, and polyvinyl alcohol. The graphene/titanium oxide composite was synthesized from a modified Hummers synthesis of graphene oxide, followed by the hydro‐thermal treatment with butyl titanate without using any reducing agent, then the morphology and structure characteristics were analysed by X‐ray diffraction, Fourier transform infrared, Raman spectra, ultraviolet‐visible spectroscopy, SEM, and TEM. Supported by the performance tests using ultraviolet‐visible spectroscopy and CIElab, the indicator demonstrated the pseudo first‐order kinetics of MB for MAP in detecting stage. The results confirmed that the prepared colorimetric indicator could actually detect the integrity of MAP without destruction. Additionally, the reaction time of indicator in recovery stage can be controlled by changing the concentration of MB because of pseudo first‐order kinetics.

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“…MAP simply involves the modification of gas mixtures within the packaging headspace, mainly, decreasing oxygen contents, while increasing carbon dioxide (CO 2 ) contents and/or nitrogen (N 2 ) aimed at prolonging shelf life particularly of perishable food products (15). Many seafood products subject to MAP combined treatments have been reported such as sardines (11), maatjes herring (16), lingcod fillets (17), red mullet (13), deep water rose shrimp (13), tiger prawn (18), Pacific white shrimp (14, 19), common dolphin fish (13), and giant red shrimp (20). The use of MAP also aims to supplement the use of chemical additives such as sulphite agents largely applied to crustacean products given its potentials to inhibit postmortem black spot.…”

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confidence: 99%

“…The use of (such) chemicals that is on the rise has brought about increasing global (public) attention given the health risks associated with its deposits on crustacean flesh. If care is not taken, it can reach above the acceptable residual limits as prescribed by law (20, 21). …”

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confidence: 99%

Toward crustacean without chemicals: a descriptive analysis of consumer response using price comparisons

Okpala

Bono

Pipitone

et al. 2016

Food & Nutrition Research

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BackgroundTo date, there seems to be limited-to-zero emphasis about how consumers perceive crustacean products subject to either chemical and or non-chemical preservative treatments. In addition, studies that investigated price comparisons of crustacean products subject to either chemical or chemical-free preservative methods seem unreported.ObjectiveThis study focused on providing some foundational knowledge about how consumers perceive traditionally harvested crustaceans that are either chemical-treated and or free of chemicals, incorporating price comparisons using a descriptive approach.DesignThe study design employed a questionnaire approach via interview using a computer-assisted telephone system and sampled 1,540 participants across five key locations in Italy. To actualize consumer sensitivity, ‘price’ was the focus given its crucial role as a consumption barrier. Prior to this, variables such as demographic characteristics of participants, frequency of purchasing, quality attributes/factors that limit the consumption of crustaceans were equally considered.ResultsBy price comparisons, consumers are likely to favor chemical-free (modified atmosphere packaging) crustacean products amid a price increase of up to 15%. But, a further price increase such as by 25% could markedly damage consumers’ feelings, which might lead to a considerable number opting out in favor of either chemical-treated or other seafood products. Comparing locations, the studied variables showed no statistical differences (p>0.05). On the contrary, the response weightings fluctuated across the studied categories. Both response weightings and coefficient of variation helped reveal more about how responses deviated per variable categories.ConclusionsThis study has revealed some foundational knowledge about how consumers perceive traditionally harvested crustaceans that were either chemical-treated or subject to chemical-free preservative up to price sensitivity using Italy as a reference case, which is applicable to other parts of the globe.

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Toward shrimp consumption without chemicals: Combined effects of freezing and modified atmosphere packaging (MAP) on some quality characteristics of Giant Red Shrimp (Aristaeomorpha foliacea) during storage

Cited by 40 publications

References 35 publications

Variability of selected physicochemical characteristics of defrosted whiteleg shrimps (Litopenaeus vannamei) after culinary processing

Variability of selected physicochemical characteristics of defrosted whiteleg shrimps (Litopenaeus vannamei) after culinary processing

Monitoring of oxygen using colorimetric indicator based on graphene/TiO₂ composite with first‐order kinetics of methylene blue for modified atmosphere packaging

Toward crustacean without chemicals: a descriptive analysis of consumer response using price comparisons

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Toward shrimp consumption without chemicals: Combined effects of freezing and modified atmosphere packaging (MAP) on some quality characteristics of Giant Red Shrimp (Aristaeomorpha foliacea) during storage

Cited by 40 publications

References 35 publications

Variability of selected physicochemical characteristics of defrosted whiteleg shrimps (Litopenaeus vannamei) after culinary processing

Variability of selected physicochemical characteristics of defrosted whiteleg shrimps (Litopenaeus vannamei) after culinary processing

Monitoring of oxygen using colorimetric indicator based on graphene/TiO2 composite with first‐order kinetics of methylene blue for modified atmosphere packaging

Toward crustacean without chemicals: a descriptive analysis of consumer response using price comparisons

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Monitoring of oxygen using colorimetric indicator based on graphene/TiO₂ composite with first‐order kinetics of methylene blue for modified atmosphere packaging