Volatile components associated with bacterial spoilage of tropical prawns

Chinivasagam, H.N.; Bremner, H A; Wood, A. F.; Nottingham, Stephen M.

doi:10.1016/s0168-1605(98)00057-9

Cited by 74 publications

(44 citation statements)

References 27 publications

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“…Practical advantages of slurry ice systems for shellfish storage have also been reported for Australian prawns (Chinivasagam, Bremner, Wood, & Nottingham, 1998), and, more recently, for shrimp stored on-board (Huidobro et al, 2002).…”

Section: Introductionmentioning

confidence: 89%

Enhanced shelf-life of chilled European hake (Merluccius merluccius) stored in slurry ice as determined by sensory analysis and assessment of microbiological activity

Rodrı́guez

Losada

Aubourg

et al. 2004

Food Research International

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Slurry ice, a biphasic system consisting of small spherical ice crystals surrounded by seawater at subzero temperature, was evaluated as a new chilled storage method for whole European hake (Merluccius merluccius), a gadoid fish species of remarkable commercial interest, and this method was compared with a control batch stored for 19 days in traditional flake ice. The results obtained in the sensory analysis indicated a significant extension of shelf-life -from 5 days (flake ice batch) to 12 days (slurry ice batch) -in the latter batch, mainly deriving from a better maintenance of both external and fresh odour, the appearance of the gills and consistency. The slurry ice batch exhibited a significantly lower increase in pH as compared to the flake ice batch, this indicating a better control of the former over alkalinising microflora. Thus, significantly lower counts of total aerobes and proteolytic bacteria were also attained in hake muscle stored in slurry ice, microbial numbers reaching average differences of %1 log unit before 12 days of storage and above 2 or 3 log units, respectively, when this period was extended up to 19 days. The formation of total volatile basenitrogen and trimethylamine were also significantly lower in the slurry ice batch after 12 days of storage. According to the parameters assessed, storage of European hake in slurry ice extends the shelf-life of this species and allows a better maintenance of sensory and microbiological quality.

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Section: Introductionmentioning

confidence: 89%

Enhanced shelf-life of chilled European hake (Merluccius merluccius) stored in slurry ice as determined by sensory analysis and assessment of microbiological activity

Rodrı́guez

Losada

Aubourg

et al. 2004

Food Research International

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“…are the dominant microorganisms in tropical shrimps stored in ice (Chinivasagam et al, 1996(Chinivasagam et al, , 1998Jeyasekaran et al, 2006). According to Yumoto et al (2001), Pseudomonas psychrophila was previously known as Pseudomonas sp.…”

Section: T a ( C)mentioning

confidence: 99%

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

et al. 2015

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“…For crustacean species, practical advantages were obtained in the case of Australian prawns [6] and shrimp [7].…”

Section: Introductionmentioning

confidence: 99%

Effect of advanced chilling methods on lipid damage during sardine (Sardina pilchardus) storage

Losada¹,

Barros‐Velázquez

Gallardo³

et al. 2004

Euro J Lipid Sci & Tech

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Effect of advanced chilling methods on lipid damage during sardine (Sardina pilchardus) storageSlurry ice is a biphasic system consisting of small spherical ice crystals surrounded by seawater at subzero temperature. Its effect on lipid damage (hydrolysis and oxidation) was evaluated during the chilled storage of a fatty fish species, sardine (Sardina pilchardus). Slurry ice treatment was checked alone and in combination with ozone and compared to traditional flake icing during a 22-day storage. Different lipid damage indices (free fatty acids, FFA; peroxide value, PV; thiobarbituric acid index, TBA-i; fluorescent compounds, FR) were checked and compared to sensory assessment and nucleotide degradation (K value). According to lipid hydrolysis (FFA) and oxidation (PV and FR) developments, slurry ice showed an inhibitory effect (p ,0.05) on lipid damage during storage, as well as an inhibition of nucleotide autolytic degradation. Ozonised slurry ice did not provide differences (p .0.05) from slurry ice alone when considering lipid hydrolysis, nucleotide degradation and some lipid oxidation indices (PV and FR), although a higher (p ,0.05) TBA-i was observed at day 22 of storage when compared to flake ice and slurry ice treatments. However, a lower (p ,0.05) fluorescence development was observed for fish treated under ozonised slurry ice when compared to traditionally iced fish. Sensory assessment showed a higher shelf life for fish samples treated under ozonised slurry ice than for their counterparts under slurry ice (15 d versus 12 d), while flake icing led to a far shorter shelf life (5 d). According to sensory and biochemical (lipid matter and nucleotide) analysis, slurry ice has proved to be a promising technology for damage inhibition and quality retention in a fatty fish species such as sardine. Ozonised slurry ice was also shown to be useful, since a longer shelf life was obtained in the present experiment and a pro-oxidant effect of ozone on sardine lipids was not proved.

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Volatile components associated with bacterial spoilage of tropical prawns

Cited by 74 publications

References 27 publications

Enhanced shelf-life of chilled European hake (Merluccius merluccius) stored in slurry ice as determined by sensory analysis and assessment of microbiological activity

Enhanced shelf-life of chilled European hake (Merluccius merluccius) stored in slurry ice as determined by sensory analysis and assessment of microbiological activity

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

Effect of advanced chilling methods on lipid damage during sardine (Sardina pilchardus) storage

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