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.

Use of Cold Atmospheric Plasma To Preserve the Quality of White Shrimp (Litopenaeus vannamei)

2019 ◽  
Vol 82 (7) ◽  
pp. 1217-1223 ◽  
Author(s):  
DE ANGELIS de SOUZA SILVA ◽  
MARIA CARLA da SILVA CAMPELO ◽  
LUCAS de OLIVEIRA SOARES REBOUÇAS ◽  
JUSSIER de OLIVEIRA VITORIANO ◽  
CLODOMIRO ALVES ◽  
...  
Keyword(s):  
Shelf Life ◽  
Litopenaeus Vannamei ◽  
Cold Plasma ◽  
Bacterial Load ◽  
Pacific White Shrimp ◽  
Atmospheric Plasma ◽  
White Shrimp ◽  
Enzymatic Oxidation ◽  
Economic Losses ◽  
Control Group

ABSTRACT The enzymatic oxidation process that causes black spots on shrimp, named melanosis, leads to spoilage and economic losses. Therefore, there is an urgent need for strategies to reduce melanosis in the food industry. Cold plasma is an emerging nonthermal food processing technology. This work explores a novel application of cold plasma for the preservation of shrimp quality. This study aimed to evaluate the effects of cold plasma on the quality attributes of Pacific white shrimp (Litopenaeus vannamei). The shrimp samples were divided in two groups: the control group and the plasma group. Samples were exposed to nonthermal plasma for 10 min at a frequency of 500 Hz. Microbiological assays, including total counts of mesophilic and psychrotrophic bacteria, Staphylococcus spp., and Salmonella sp., were performed along with investigations of physicochemical parameters, such as pH, color, water-holding capacity, cooking loss, and shear force. In addition, sensory (quality index method) tests were conducted. The plasma group exhibited a shelf life of 14.07 days, while the control group exhibited a shelf life of 9.78 days. The experimental protocol used in this study was not enough to obtain significant reduction in the bacterial load. However, treatment with the cold plasma contributed to improving the physicochemical properties during storage. HIGHLIGHTS

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.

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