Effect by Gamma Irradiation and Low-Temperature Storage on Bacteriological Profile of Edible Estuarine Crab<i>S</i><i>cylla serrata</i>

Arshad, Keethadath; Kappalli, Sudha; Hatha, A. A. Mohamed; Aneesh, Panakkool Thamban; Helna, Ameri Kottarathil; Anilkumar, Gopinathan

doi:10.1111/jfpp.12497

Cited by 3 publications

(2 citation statements)

References 49 publications

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“…It was found that microbial loads were below the limits (6 log CFU/g) during 9 weeks of storage (2 ± 1 °C). Arshad, Sudha, Hatha, and Anilkumar () investigated the synergistic effect of cold temperature storage and gamma‐irradiation on the sensory properties of estuarine crab ( Scylla serrate ) and reported that frozen storage (−20 °C) and cold (4 °C) and gamma‐irradiation (1.0 to 2.0 kGy) extended the shelf‐life of the sample by maintaining sensory quality for the maximum duration of 28 and 14 days, respectively.…”

Section: Irradiationmentioning

confidence: 99%

Nonthermal Processes for Shelf‐Life Extension of Seafoods: A Revisit

Olatunde

Benjakul

2018

Comp Rev Food Sci Food Safe

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For the past two decades, consumer demand for minimally processed seafoods with good sensory acceptability and nutritive properties has been increasing. Nonthermal food processing and preservation technologies have drawn the attention of food scientists and manufacturers because nutritional and sensory properties of such treated foods are minimally affected. More importantly, shelf-life is extended as nonthermal treatments are capable of inhibiting or killing both spoilage and pathogenic organisms. They are also considered to be more energy-efficient and to yield better quality when compared with conventional thermal processes. This review provides insight into the nonthermal processing technologies currently used for shelf-life extension of seafoods. Both pretreatments such as acidic electrolyte water and ozonification and processing technologies, including high hydrostatic pressurization, ionizing radiation, cold plasma, ultraviolet light, and pulsed electric fields, as well as packaging technology, particularly modified atmosphere packaging, have been implemented to lower the microbial load in seafood. Thus, those technologies may be the ideal approach for the seafood industry, in which prime quality is maintained and safety is assured for consumers.

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Section: Irradiationmentioning

confidence: 99%

Nonthermal Processes for Shelf‐Life Extension of Seafoods: A Revisit

Olatunde

Benjakul

2018

Comp Rev Food Sci Food Safe

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“…The total number of aerobic bacterial colonies was determined by being poured onto plate count agar (Tryptone glucose yeast extract agar) and then incubated at (36 6 1) 8C for (48 6 2) hr (Koide & Nonami, 2007). Lauryl sulfate tryptose was used to enumerate coliforms (Arshad et al, 2015). Each test was replicated three times.…”

Section: Microbial Enumerationmentioning

confidence: 99%

Effect of chlorine dioxide on decontamination of fresh‐cut coriander and identification of bacterial species in fresh‐cutting process

Jiang

Chen

Liu

et al. 2017

J Food Process Preserv

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Fresh‐cut coriander is one of the most frequently consumed leafy vegetables in China due to convenience and flavor, but it has safety issue mainly because of microbial contamination. The optimum conditions for treating fresh‐cut coriander with chlorine dioxide were concentration of 60 mg/L, time of 10 min and solution to fresh‐cut product ratio of 8:1. This process decreased the total number of aerobic bacterial colonies to 2.1 lg cfu/g. Seven bacterial strains were identified through 16S rDNA sequence analysis and morphological observation. The potentially pathogenic bacteria such as Staphylococcus, Brevibacterium, Pseudomonas and Acinetobacter, as well as other bacteria were effectively decreased by chlorine dioxide treatment. Therefore, treating fresh‐cut coriander with chlorine dioxide under appropriate conditions during processing or storage can both effectively reduce the food safety risk. These results provide a valuable theoretical basis for improving the safety of fresh‐cut products. Practical applications This is the first study that identifies the microbial genera on fresh‐cut coriander, providing evidence for the need of commercial sterilization. The results of this study can be applied to industrial production and provide references for postharvest quality handlings of other fresh‐cut vegetables and fruits.

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Impact of gamma irradiation on tissues of the mud crab, Scylla serrata (Forskål, 1775) (Decapoda, Portunidae) — electron microscopic study and DNA comet assay

Arshad¹,

Kappalli

Gayathri

et al. 2019

Crustac.

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Radiopreservation using gamma radiation is widely in use as a safe method for extending the shelf life of shellfish. This study explored the consequences of different doses of gamma radiation (0.5 kGy, 1.0 kGy and 2.0 kGy) on various tissues of Scylla serrata at cellular and nuclear level, with the aid of electron microscopy and DNA comet assay. The highly radio exposed (2.0 kGy) pyloric muscles showed a reduction in sarcomere length, disordered organization with expanded gap between adjacent myofibrils, ruptured sarcotubular system, mitochondrial swelling with crushed cristae, significant increase in nucleus size coupled with less dense nucleoplasm, etc. Comet assay on tissues such as muscle, hepatopancreas and testis irradiated with 2.0 kGy radiation also revealed a significant degree of nuclear damage by gamma irradiation in a dose-dependent manner. The tail length of the comet showed a tissue-specific tolerance level. The present study clarified the precise dose of irradiation as 1.0 kGy and the results can be relevant for commercial purposes to qualitatively categorize the irradiated crabs.

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Effect by Gamma Irradiation and Low-Temperature Storage on Bacteriological Profile of Edible Estuarine CrabScylla serrata

Cited by 3 publications

References 49 publications

Nonthermal Processes for Shelf‐Life Extension of Seafoods: A Revisit

Nonthermal Processes for Shelf‐Life Extension of Seafoods: A Revisit

Effect of chlorine dioxide on decontamination of fresh‐cut coriander and identification of bacterial species in fresh‐cutting process

Impact of gamma irradiation on tissues of the mud crab, Scylla serrata (Forskål, 1775) (Decapoda, Portunidae) — electron microscopic study and DNA comet assay

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