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

2021 ◽  
Vol 63 (2) ◽  
pp. 45-51
Author(s):  
Nhat Tam Le ◽  
◽  
Nguyen Que Anh Huynh ◽  
Nhu Khue Doan ◽  
Thuy Xuan Uyen Phan ◽  
...  
Keyword(s):  
Litopenaeus Vannamei ◽  
Quality Index ◽  
Sensory Quality ◽  
Viable Count ◽  
Pacific White Shrimp ◽  
White Shrimp ◽  
Index Method ◽  
K Value ◽  
K Index

In this study, the sensory, microbiological, and biochemical qualities were used to examine the quality of Pacific white shrimps (Litopenaeus vannamei) preserved at 0°C during a 10-day period. The sensory quality was evaluated by a quality index (QI) that resulted from a quality index method (QIM) scheme. Meanwhile, the total viable count (TVC) and K-value were used to assess the microbiological and biochemical qualities of the shrimp. On day 9, the results from TVC and QIM have shown that the shrimp showed signs of spoilage, corresponding to a log CFU/g of 6.4 and a QI of 21.37, which is unacceptable to consumers. The QI increased linearly with storage days therefore the remaining shelf-life of the shrimp was estimated from a linear regression equation. In particular, this study found a linear relationship between QI, K-value, and hypoxanthine content. Furthermore, hypoxanthine itself could be considered as an independent quality index like the K-index. In conclusion, the quality of Pacific white shrimp was categorized into four different classes: excellent, good, acceptable, and moderately acceptable, based on its sensory and biochemical quality indicators.

scholarly journals Effect of Cell-Free Supernatant from Aeromonas sobria on the Spoilage of Shewanella putrefaciens in Pacific White Shrimp (Litopenaeus vannamei) with the Influence of Temperature Fluctuation

2019 ◽  
Vol 9 (3) ◽  
pp. 587 ◽  
Author(s):  
Jing-Xin Ye ◽  
Sheng-Ping Yang ◽  
Yun-Fang Qian ◽  
Jing Xie
Keyword(s):  
Litopenaeus Vannamei ◽  
Temperature Fluctuation ◽  
Experimental Period ◽  
Shewanella Putrefaciens ◽  
Pacific White Shrimp ◽  
Cold Chain ◽  
White Shrimp ◽  
Cell Free Supernatant ◽  
Aeromonas Sobria

The objective of this study was to evaluate the effect of cell-free supernatant (CFS) from Aeromonas sobria on the growth and spoilage potential of Shewanella putrefaciens in Pacific white shrimp (Litopenaeus vannamei) during cold chain logistics, including transportation, retailing, and domestic storage. It was shown that the quality of shrimps deteriorated in the cold chain logistics over time. The temperature fluctuation during the experimental period favored the growth of S. putrefaciens, increased the total volatile basic nitrogen (TVB-N) and biogenic amine value, and decreased the sensory quality of shrimps. The application of CFS resulted in the decline on the growth of S. putrefaciens after the early stationary phase stored at a cold condition. It is concluded that the application of CFS can inhibit microbial growth and the spoilage potential of S. putrefaciens and offset the quality deterioration of shrimp exposed to temperature fluctuation during cold chain logistics.

scholarly journals Cold Plasma: An Alternative in Litopenaeus vannamei Shrimp Preservation

2021 ◽  
Vol 9 (2) ◽  
pp. 521
Author(s):  
Lucas De Oliveira Soares Rebouças ◽  
Julianna Paula do Vale Figueiredo ◽  
Maria Carla da Silva Campelo ◽  
Jovilma Maria Soares De Medeiros ◽  
Renata Bezerra Gomes Rebouças ◽  
...  
Keyword(s):  
Shelf Life ◽  
Thermal Plasma ◽  
Litopenaeus Vannamei ◽  
Cold Plasma ◽  
Microbial Growth ◽  
Quality Attributes ◽  
Pacific White Shrimp ◽  
White Shrimp ◽  
Non Thermal Plasma

This study aimed evaluating the effects of cold plasma on the quality attributes of Pacific white shrimp (Litopenaeus vannamei). Shrimp were divided into 4 sample groups: one control and the remaining groups subjected to cold plasma at frequencies of 5, 10, and 15 kHz, respectively, during 10 minutes of application followed by evaluation of chemical, physical, microbiological, and sensorial characteristics. Cold plasma contributed significantly to the maintenance of shrimp quality during storage, delaying the melanization process, microbial growth, improving the physicochemical and sensorial qualities of the samples. Exposure of white shrimp to non-thermal plasma at 15 kHz promoted better physicochemical, microbiological, and sensorial results, and increased the shelf life of samples by 5 days, suggesting that the treatment is effective to preserve the quality of shrimp.

Sign in / Sign up

Export Citation Format

Share Document