Changes in K Value, Microbiological and Sensory Acceptability of High Pressure Processed Indian White Prawn (Fenneropenaeus indicus)

Ginson, J.; Kamalakanth, C. K.; Bindu, J.; Venkateswarlu, R.; Das, Suvadra; Chauhan, O. P.; Gopal, T.K.S.

doi:10.1007/s11947-012-0780-2

Cited by 31 publications

(12 citation statements)

References 17 publications

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“…Ginson et al . () reported a linear increase in K value during ice storage of prawn. K value of 20–30% is generally regarded as the optimum freshness limit of shrimp, whereas 60% is considered as the rejection point (Lakshmanan and Gopakumar ).…”

Section: Resultsmentioning

confidence: 92%

Effect of Delayed Icing on the Quality of White Shrimp (Litopenaeus vannamei) during Chilled Storage

Jeyakumari

Remya

Debbarma

et al. 2015

Journal of Food Processing and Preservation

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The effect of delayed icing on the quality of Litopenaeus vannamei was assessed by chemical, microbiological and sensory evaluation. Shrimps were divided into three lots. One lot was immediately iced and the other two lots were subjected to delayed icing after keeping in ambient conditions (30 ± 2C) for 2 and 4 h, respectively. White shrimp had a moisture content of 77.21%, protein 18.80%, ash 1.47% and fat 1.30% on wet weight basis. Total volatile basic nitrogen, trimethylamine, thiobarbituric acid and K value showed increasing trend during chilled storage. It was observed that there is a significant (P < 0.05) decrease in the hardness of shrimp meat during storage. Sensory evaluation indicated that the shelf life of white shrimp iced immediately after catch and 2 h delayed iced was approximately 9 days, whereas 4 h delayed iced sample had shortened shelf life of 6 days. PRACTICAL APPLICATIONSShrimp is one of the most traded and consumed aquatic product worldwide. Shrimps are rich in protein, containing very little fat and have significant cholesterol content. Shrimp is more prone to deterioration because of its high content of free amino acids and other soluble nonprotein nitrogenous substances that can serve as easily digestible nutrients for microbial growth. Chilled or iced preservation helps in delaying or reducing the bacterial growth, preventing browning and prolonging the shelf life of shrimp. Delayed icing of the catch at the site results in downgrading of the shrimp. The present study provides information about a baseline investigation of the shelf life and quality of Pacific white shrimp due to delayed icing. It can be useful to quantify the quality and shelf life of fresh shrimp prior to the application of preservative treatments to extend the shelf life.

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Section: Resultsmentioning

confidence: 92%

Effect of Delayed Icing on the Quality of White Shrimp (Litopenaeus vannamei) during Chilled Storage

Jeyakumari

Remya

Debbarma

et al. 2015

Journal of Food Processing and Preservation

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“…A high pressure treatment could also slow down nucleotide degradation and decrease the K value, possibly due to the suppression of IMP decomposition brought about by inactivation of the dephosphorylases involved in the degradation of ATP and related compounds during high-pressure processing (HPP) (Ginson et al, 2012;Kamalakanth et al, 2011).…”

Section: Handlingmentioning

confidence: 99%

The Importance of ATP-related Compounds for the Freshness and Flavor of Post-mortem Fish and Shellfish Muscle: A Review

Hong

Regenstein

Luo

2015

Critical Reviews in Food Science and Nutrition

118

115

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ATP degradation is one of the most important biochemical changes in the post-mortem muscle of fish and shellfish. This process has long been recognized as an accurate way to evaluate freshness of fish and shellfish product. This review updates and condenses the overall history and recent advances in understanding the role of ATP-related compounds in post-mortem fish and shellfish muscle including a discussion of key analytical methods, their use as a freshness indicator, their roles in flavor enhancement, the factors affecting their transitions, and the possible mechanisms responsible for their impact on flavor and freshness. Moreover, some challenges and future directions for research regarding ATP-related compounds in fish and shellfish flavor and freshness are presented. With increasing consumer demands for fresh products with extended shelf life, understanding the relationships between ATP-related compounds and their involvement in the freshness and umami taste is a prerequisite for assuring the high quality of fish and shellfish.

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“…In fish, AMP and IMP are formed by degradation of ATP and accumulate without being degraded for several days with the function of inner enzymes and microbial propagations (Sato et al 2002). HxR and Hx slightly increased without large fluctuations during the period (Ginson et al 2013). Therefore, reduction of the freshness of fishes could be judged by the K value.…”

Section: K Valuementioning

confidence: 99%

“…K value, defined as the percentages of inosine and hypoxanthine with respect to the total adenosine triphosphate (ATP) and its related breakdown products, has been accepted to be the most effective index for marine fish freshness evaluation (Li et al 2013a, b, c;Gao et al 2014;Sato et al 2002;Ginson et al 2013). K value examination is usually performed with complex sample pretreatment and high performance liquid chromatography (HPLC) examination (Díaz Enrich et al 1999).…”

Section: Introductionmentioning

confidence: 99%

Design of A Portable Electronic Nose system and Application in K Value Prediction for Large Yellow Croaker (Pseudosciaena crocea)

Feng

Liu

et al. 2016

Food Anal. Methods

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In this paper, a portable electronic nose (Enose) system was designed, and its application in K value prediction for large yellow croaker (Pseudosciaena crocea) was also explored. E-nose responses to croaker samples were measured for 8 days. Microbiological and chemical indexes including total viable count (TVC), K value, and GC-MS were synchronously examined. Principal component analysis (PCA) and stochastic resonance (SR) were utilized for E-nose measurement data analysis. Results suggested that croaker's K value increased rapidly due to microbial propagation. GC-MS results presented the information of volatile gas emitted by croaker samples, and provided reliable references for E-nose responses. PCA method could not discriminate all croaker samples, while SR signal-to-noise ratio (SNR) maximum (Max SNR ) values quantitatively discriminated all samples. Large yellow croaker K value predictive model was developed by linear fitting regression between K values and Max SNR values with a regression coefficient (R 2 ) of 0.96. Validating experiment results demonstrated that the forecasting accuracy of this model is 83 % the regression coefficient of the developed model was 0.83. E-nose is a useful tool for food quality examination. But, there are no such standard references for E-nose examination, which limits the applications of this technique. The method proposed here will promote the applications of E-nose in aquatic product quality rapid analysis.

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Changes in K Value, Microbiological and Sensory Acceptability of High Pressure Processed Indian White Prawn (Fenneropenaeus indicus)

Cited by 31 publications

References 17 publications

Effect of Delayed Icing on the Quality of White Shrimp (Litopenaeus vannamei) during Chilled Storage

Effect of Delayed Icing on the Quality of White Shrimp (Litopenaeus vannamei) during Chilled Storage

The Importance of ATP-related Compounds for the Freshness and Flavor of Post-mortem Fish and Shellfish Muscle: A Review

Design of A Portable Electronic Nose system and Application in K Value Prediction for Large Yellow Croaker (Pseudosciaena crocea)

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