Changes in Biochemical and Bacteriological Quality of Grass Prawn during Transportation by Icing and Oxygenating

Chen, Hsing-Chen; Moody, Michael W.; Jiang, Shann‐Tzong

doi:10.1111/j.1365-2621.1990.tb05203.x

Cited by 24 publications

(10 citation statements)

References 14 publications

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“…These results agree with those mentioned by Chen et al (1990) and Jeyasekaran et al (2006) for fresh and iced shrimps. The pH range in this study varied from 7.39 to 7.76 in thawed frozen shrimps and from 7.01 to 7.35 in marinated one.…”

Section: -Weight Loss and Phsupporting

confidence: 93%

Microbial Hazards During Frying and Grilling Frozen Shrimp (Panaeus spp.)

2016

Alexandria Science Exchange Journal: An International Quarterly

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The safety hazards especially microbiological ones were examined in this study during preparing two different sizes of various frozen shrimp types for frying and grilling . The results of the statistical analysis of the data showed significance effects at P <0.05 for; (1) cooking method ,interaction between type and sizes on weight loss ,(2)cooking method, interaction between type ,size,and cooking method on pH,(3)cooking method ,interaction between type and cooking method on TVC count (4) type ,cooking method and their interaction on Enterobacteriaceae count, (5) cooking method on count of coliform and Staphylococcus aureus of frozen shrimps. E.coli did not detected in different types and sizes of frozen shrimps after thawing ,marinating, breading, frying and grilling. This is an indication that microbiological hazards are primarily a reflection of the hygienic practices and condition followed during preparing and cooking of frozen shrimp. Based on the results on this research ,Hazard Analysis Critical Control Points (HACCP) charts were suggested for frying and grilling frozen shrimp.

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Section: -Weight Loss and Phsupporting

confidence: 93%

Microbial Hazards During Frying and Grilling Frozen Shrimp (Panaeus spp.)

2016

Alexandria Science Exchange Journal: An International Quarterly

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“…Their presence in high numbers (>10 4 g -1 ) in ready-toeat foods indicates that an unacceptable level of contamination has occurred. Consistent with the present study, Chen et al [38] while analyzing bacteriological quality of shrimp, did not find Salmonella and Antony et al [35] also observed similar findings. In Thailand, Dalsgaard et al [39] also reported that Salmonella was not detected from shrimps.…”

Section: Discussionsupporting

confidence: 81%

Significance of Cross-contamination on Bacteriological Quality of Black Tiger Shrimp (Penaeus monodon Fabricius 1798) for Export Trade Produced in Fish Processing Plant

Kumar¹,

Bhattacharya²,

Chand³

2015

J Aquac Res Development

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“…This could explain why IMP was higher in infected animals (Gornik et al 2010). In crustaceans, IMP has been described as a marker of muscular fatigue and an indicator of a compromised physiological state due to extreme stresses (Chen et al 1990, Paterson 1993. The fact that this nucleotide was higher in symptomatic Nephrops norvegicus after capture is therefore consistent with the finding that at advanced stages of infection this parasite totally depletes the energy stores of the host, inducing a state of physiological collapse (Stentiford et al 2000).…”

Section: Discussionsupporting

confidence: 63%

Hematodinium sp. infection in Norway lobster Nephrops norvegicus and its effects on meat quality

Albalat

Gornik²,

Beevers³

et al. 2012

Dis. Aquat. Org.

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Hematodinium and Hematodinium-like species have emerged in the last 3 decades as important parasitic pathogens of crustaceans worldwide, causing a significant economic loss to fisheries and related markets. In some species (notably the Tanner crab Chionoecetes bairdi), the parasite reportedly causes the cooked meat to taste bitter and aspirin-like. The bitter taste, together with the gross pathology of the infection, renders these crabs unmarketable. Surprisingly, no organoleptic tests have ever been conducted to date, and the cause for the bitter taste is still unknown. Nevertheless, it is generally assumed that the bitter taste occurs widely in cooked meats and products derived from crustaceans infected with Hematodinium. In the present study, we analysed the meat quality and organoleptic attributes after capture and during storage of Norway lobsters Nephrops norvegicus from Scottish waters that were either asymptomatic or symptomatic of patent Hematodinium infection. Results from the sensory evaluation of the cooked product indicate that tail meat from symptomatic N. norvegicus is bland in flavour and aftertaste, and more friable or sloppier in texture than meat from asymptomatic animals. As a consequence, infected meat tends to be less palatable, although surprisingly no bitter taste is reported. From an analytical point of view, tail meat from patently infected animals is at an advanced stage of autolysis, while no difference in microbial load is detected. These results suggest that Norway lobsters heavily infected with Hematodinium are of inferior marketing quality even after the tails have been cooked.

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Changes in Biochemical and Bacteriological Quality of Grass Prawn during Transportation by Icing and Oxygenating

Cited by 24 publications

References 14 publications

Microbial Hazards During Frying and Grilling Frozen Shrimp (Panaeus spp.)

Microbial Hazards During Frying and Grilling Frozen Shrimp (Panaeus spp.)

Significance of Cross-contamination on Bacteriological Quality of Black Tiger Shrimp (Penaeus monodon Fabricius 1798) for Export Trade Produced in Fish Processing Plant

Hematodinium sp. infection in Norway lobster Nephrops norvegicus and its effects on meat quality

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