Lactic Acid/Melanosis Inhibitors to Improve Shelf Life of Brown Shrimp (Penaeus aztecus)

1994 ◽  
Vol 59 (2) ◽  
pp. 242-245 ◽  
Author(s):  
R.A. BENNER ◽  
R. MIGET ◽  
G. FINNE ◽  
G.R. ACUFF
Keyword(s):  
Lactic Acid ◽  
Shelf Life ◽  
Brown Shrimp ◽  
Penaeus Aztecus

CHEMICAL CHARACTERISTICS, BACTERIAL COUNTS, AND POTENTIAL SHELF-LIFE OF SHRIMP FROM VARIOUS LOCATIONS ON THE NORTHWESTERN GULF OF MEXICO1

1973 ◽  
Vol 36 (9) ◽  
pp. 463-468 ◽  
Author(s):  
B. F. Cobb ◽  
C. Vanderzant ◽  
C. A. Thompson ◽  
C. S. Custer
Keyword(s):  
Shelf Life ◽  
Amino Nitrogen ◽  
Brown Shrimp ◽  
White Shrimp ◽  
Commercial Fishing ◽  
Bacterial Counts ◽  
Penaeus Aztecus ◽  
Penaeus Setiferus ◽  
And Storage ◽  
Iced Storage

Freshly harvested white shrimp (Penaeus setiferus) were taken from 13 locations on the northwestern coastline of the Gulf of Mexico. Freshly harvested brown shrimp (Penaeus aztecus) were taken from 3 different water depths near Port Aransas, Tex. Brown shrimp taken from commercial fishing boats at time of landing also were examined. Samples were analyzed for amino nitrogen (AA-N), NH3, total volatile nitrogen (TVN), trimethylamine nitrogen (TMN), bacterial content, and pH. A portion of each sample was placed on sterile ice and allowed to spoil. Spoilage odors appeared in white sea-shrimp after storage for 11–50 days, for brown sea-shrimp in 20–30 days, and in brown boat-shrimp after 0–15 days. Both TVN and AA-N varied considerably from sample to sample and did not show a consistent pattern of change during iced storage. TVN/AA-N ratios increased as samples spoiled. TVN/AA-N ratios greater than 1.3 mg N/mm indicated a short shelf-life of boat shrimp. TMN production was evident in boat-shrimp samples (4 out of 9 samples) with high TVN levels. Bacterial counts of fresh shrimp did not exceed 104/g. Nine of the 10 boat-shrimp samples had counts in excess of 106/g. Counts of samples spoiled on sterile ice ranged from 2 × 106 to 1010/g. The estimated reduction of the maximum potential shelf-life of boat-shrimp by handling and storage was 0–15 days.

scholarly journals Microbial Flora of Pond-Reared Brown Shrimp (Penaeus aztecus) 1

1971 ◽  
Vol 21 (5) ◽  
pp. 916-921
Author(s):  
C. Vanderzant ◽  
R. Nickelson ◽  
P. W. Judkins
Keyword(s):  
Microbial Flora ◽  
Brown Shrimp ◽  
Penaeus Aztecus

scholarly journals Shelf-life of traditionally-seasoned Aloreña de Málaga table olives based on package appearance and fruit characteristics

2019 ◽  
Vol 70 (2) ◽  
pp. 306 ◽  
Author(s):  
V. Romero-Gil ◽  
F. Rodríguez-Gómez ◽  
M. Á. Ruiz-Bellido ◽  
A. Benítez Cabello ◽  
A. Garrido-Fernández ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Shelf Life ◽  
Storage Time ◽  
Physicochemical Characteristics ◽  
Point Of View ◽  
Table Olives ◽  
Fruit Characteristics ◽  
Willingness To Buy ◽  
Color Fading ◽  
Table Olive

Few studies have been carried out to determine the shelf-life of the Aloreña de Málaga table olive packaging from a physicochemical, microbiological and sensorial point of view. This study showed that under the current packaging conditions, commercial products were free from Enterobacteriaceae, the initial yeast population was progressively inhibited, and only lactic acid bacteria grew during shelf-life. Among the physicochemical characteristics, pH decreased, lactic acid was formed while citric acid and mannitol were consumed. These changes resulted in gradual olive texture degradation and green color fading during packaging. A multivariate analysis showed that the packaged olives with storage time between 6 and 42 days enjoyed the highest acceptance; while after the 74th day, they were progressively losing acceptability, which was mainly evident at the 131st day of packaging (willingness-to-buy attribute was reduced to 50%). A complete microbiological stabilization would require the use of alternative preservatives since thermal treatment is not convenient for this type of olive speciality.

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