Effect of storage temperature and packaging on quality and shelf-life of high pressure processed black tiger shrimp (Penaeus monodon )

2017 ◽  
Vol 42 (1) ◽  
pp. e13366 ◽  
Author(s):  
Barjinder Pal Kaur ◽  
P. Srinivasa Rao
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
Storage Temperature ◽  
Penaeus Monodon ◽  
Black Tiger Shrimp ◽  
Tiger Shrimp ◽  
Quality And Shelf Life

scholarly journals Chemical Biopreservative Effects of Red Seaweed on the Shelf Life of Black Tiger Shrimp (Penaeus monodon)

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 634 ◽  
Author(s):  
Abimannan Arulkumar ◽  
Kumar Satheeshkumar ◽  
Sadayan Paramasivam ◽  
Palanivel Rameshthangam ◽  
Jose M. Miranda
Keyword(s):  
Shelf Life ◽  
Biogenic Amines ◽  
Penaeus Monodon ◽  
Butylated Hydroxytoluene ◽  
Control Group ◽  
Ethanolic Solution ◽  
Hypnea Musciformis ◽  
Sulfurous Acid ◽  
Black Tiger Shrimp ◽  
Tiger Shrimp

Hypnea musciformis (HM) and Acanthophora muscoides (AM) red seaweeds were evaluated for their antioxidant properties and efficacy to extend the chemical shelf life of black tiger shrimp (Penaeus monodon) during 14-daystorage. Treated shrimp were soaked in five percent ethanolic solution with 500 µg/mL of AM or HM powder for 30 min. HM had more phenols and flavonoids, increased radical scavenging activity, and greater H2O2 reducing power than AM in vitro. Biochemical quality indicators were significantly higher in the control group, followed by HM- and AM-treated samples during storage. On day 14 of storage, controls contained significantly higher amounts of biogenic amines than HM- or AM-treated samples. The shelf life of chilled stored shrimp increased due to the presence of compounds of butylated hydroxytoluene, sulfurous acid, heptadecane, mono (2-ethylhexyl), and 1,2-propanediol found in AM extract and sulfurous acid and 1,2-propanediol found in HM extract. A control group was soaked in the same ethanolic solution as treated samples without algae powder for 30 min. Each group was kept ice-cold during the soaking period. The results obtained demonstrate the usefulness of two seaweed extracts, Hypnea musciformis and Acanthophora muscoides, combined with ice by decreasing the formation of toxic biogenic amines in shrimp, enhancing its shelf life during ice storage.

Chilled Storage of High Pressure Processed Black Tiger Shrimp (Penaeus monodon)

2013 ◽  
Vol 24 (3) ◽  
pp. 283-299 ◽  
Author(s):  
Barjinder Pal Kaur ◽  
Neelima Kaushik ◽  
P. Srinivasa Rao ◽  
H. N. Mishra
Keyword(s):  
High Pressure ◽  
Penaeus Monodon ◽  
Black Tiger Shrimp ◽  
Chilled Storage ◽  
Tiger Shrimp

scholarly journals DEVELOPMENT QUALITY INDEX METHOD (QIM) TO ASSESS THE FRESHNESS AND SHELF LIFE OF BLACK TIGER SHRIMP(PENAEUS MONODON) STORED AT 00C

2017 ◽  
Vol 126 (1B) ◽  
Author(s):  
Le Nhat Tam ◽  
Nguyen Nam Giao ◽  
Tran Thi Ngoc Nhung ◽  
Đao Bich Duyen ◽  
Le Thi Hong Nhung ◽  
...  
Keyword(s):  
Shelf Life ◽  
Quality Index ◽  
Penaeus Monodon ◽  
Ice Storage ◽  
Linear Regression Equation ◽  
Index Method ◽  
Black Tiger Shrimp ◽  
Tiger Shrimp ◽  
And Training

<p>Black tiger shrimps (<em>Penaeus monodon</em>) wereharvested andstored at 0<sup>0</sup>Cfor study. The quality index method (QIM) was developed to evaluate the freshness of black tiger shrimp, and was presented in this study. The terms used to describe all the changes related to the texture, color, and odor are carefully chosen. The development of a QIM scheme included three main steps:A preliminary scheme to evaluate all the changes of attributes related to quality – Final QIM scheme and training – Validation of QIM scheme and comparison estimate the remaining shelf life and actual shelf life. The results show that shelf life of black tiger shrimp in the ice storage is 8 days. Quality score involving attributes decreases during the storage timeand have a correlation close to the linear regression equation. The scheme validation quality of black tiger shrimp by QIM method allows the estimation of the remaining shelf life.</p>

scholarly journals DEVELOPMENT QUALITY INDEX METHOD (QIM) TO ASSESS THE FRESHNESS AND SHELF LIFE OF BLACK TIGER SHRIMP(PENAEUS MONODON) STORED AT 00C

2017 ◽  
Vol 126 (1B) ◽  
pp. 19 ◽  
Author(s):  
Le Nhat Tam ◽  
Nguyen Nam Giao ◽  
Tran Thi Ngoc Nhung ◽  
Đao Bich Duyen ◽  
Le Thi Hong Nhung ◽  
...  
Keyword(s):  
Shelf Life ◽  
Quality Index ◽  
Penaeus Monodon ◽  
Ice Storage ◽  
Linear Regression Equation ◽  
Index Method ◽  
Black Tiger Shrimp ◽  
Tiger Shrimp ◽  
And Training

<p>Black tiger shrimps (<em>Penaeus monodon</em>) wereharvested andstored at 0<sup>0</sup>Cfor study. The quality index method (QIM) was developed to evaluate the freshness of black tiger shrimp, and was presented in this study. The terms used to describe all the changes related to the texture, color, and odor are carefully chosen. The development of a QIM scheme included three main steps:A preliminary scheme to evaluate all the changes of attributes related to quality – Final QIM scheme and training – Validation of QIM scheme and comparison estimate the remaining shelf life and actual shelf life. The results show that shelf life of black tiger shrimp in the ice storage is 8 days. Quality score involving attributes decreases during the storage timeand have a correlation close to the linear regression equation. The scheme validation quality of black tiger shrimp by QIM method allows the estimation of the remaining shelf life.</p>

Towards improved quality benchmarking and shelf life evaluation of black tiger shrimp ( Penaeus monodon )

2017 ◽  
Vol 235 ◽  
pp. 220-226 ◽  
Author(s):  
Nhat Tam Le ◽  
Nhu Khue Doan ◽  
Thanh Nguyen Ba ◽  
Thi Van Thi Tran
Keyword(s):  
Shelf Life ◽  
Penaeus Monodon ◽  
Black Tiger Shrimp ◽  
Life Evaluation ◽  
Tiger Shrimp
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