Development of bacterial inactivation model and evaluation of shelf life extension of Littopenaeus vannamei using blue LED illumination

Abstract

Pacific white shrimps pre‐inoculated with bacterial culture were subjected to blue LED illumination at 4°C and 15°C. Mathematical modeling of bacterial inactivation from 0 to 48 h of illumination revealed that Hom and Weibull model represent the best fit. Shelf life analysis of shrimps illuminated with 1075.68 J/cm2 (I1), 2151.36 J/cm2 (I2), 3227.04 J/cm2 (I3), 4302.72 J/cm2 (I4) dosages at 4°C revealed that reduced counts for pH, trimethylamine, hypoxanthine, total plate count, psychrotrophic bacterial count and weight loss % were observed in I4 samples, whereas TBARS, color and texture were retained better in I1 and I2 samples. Bioelectrical impedance analysis (BIA) revealed that lower internal component change percentage of 7.35 and 14.85 was observed in I1 and I2 samples. Microscopic examination of shrimp muscle disclosed increased disintegration of myofibrillar structures in I4 and I3 samples. Illumination dosage ≤2200 J/cm2 extended the shrimp shelf life to 45 days at 4°C and 15 days at 15°C without changing the quality.Practical ApplicationThe demand for quality seafood products and concern for the safety aspects leads to the development of innovative preservation method. The impact of blue LED illumination on L. vannamei shrimps depicted significant increase shelf‐life and retention of quality parameters. Inactivation kinetics of LED illumination on shrimps depicted that Weibull and HOM model resulted best fit based on the R2 and AIC values helps in process scale‐up and operation at industrial level. Successful implementation of these illumination system as a processing equipment or in cold supply chain transport vessels will help the exporters to reduce the losses and conventional processing cost. It can also be employed in portable refrigerators, freezer boxes, storage shelves and ware houses with slight modifications in designs aspects to extend the shelflife of the seafood without losing its organoleptic properties. Further, it aids in effective export performance and extended distribution of shrimps in domestic market.