Effects of bactericides and modified atmosphere packaging on shelf-life of Chinese shrimp (Fenneropenaeus chinensis)

Optimal Modified Atmosphere for Packaging and its Effects on Quality and Shelf-life of Pacific White Shrimp (<i>Litopenaeus vannamei</i>) under Controlled Freezing-point Storage at −0.8°C

“…From these results it was obvious that high percentage of CO 2 might reduce the oxidative browning (results not shown) and inhibited propagation of mesophilic and psychrotrophic bacteria in shrimp samples, which was in agreement with the conclusions of Lu (2009). In contrast increasing levels of N 2 and O 2 led to the worst development in odor scores (i.e.…”

“…6). Interestingly, since high sensory scores were obtained under 50%CO 2 /50%O 2 atmosphere, this was similar to the often recommended and commercially used gas mixture of MA packaged shrimp of 40 _ 60 mL CO 2 balanced with N 2 per 100 mL gas atmosphere, such as deepwater pink shrimp (Parapenaeus longirostris) (López-Caballero et al, 2002), cold water shrimp (Pandalus borealis) (Mejlholm et al, 2005), Chinese shrimp (Fenneropenaeus chinensis) (Lu, 2009) and Pacific white shrimp (Litopenaeus vannamei) (Wang et al, 2010). (Sivertsvik et al, 2002;Goulas and Kontominas, 2007).…”

“…However, considering the effects of different gas mixtures on responses at sampling, the Lu, 2009;Wang et al, 2010Wang et al, , 2014, was used as the control.…”

“…Introduction increasingly popular preservation techniques, which have brought major changes in storage, distribution, and marketing of raw shrimps to meet consumer demands (Chinivasagam et al, 1996;Lakshmanan et al, 2002;Lalitha and Surendran, 2006;Thepnuan et al, 2008;Lu, 2009;Wang et al, 2014). However, MAP solutions often hampered by high gas volume to product volume ratio (g/p) and gas concentration (i.e.…”

Effects of Vacuum and Modified Atmosphere Packaging on Microbial Flora and Shelf-life of Pacific White Shrimp (Litopenaeus vannamei) during Controlled Freezing-point Storage at −0.8°C

“…These two particular MAP gas mixtures were used because it was reported by many researchers that MAP1 was markedly effective in extending the shelf-life of chilled fresh shrimp (López-Caballero et al, 2002;Lu, 2009;Wang et al, 2010) and MAP2 was the optimized result obtained from a simplex centroid mixture design with 3 components (partial pressures of CO 2 , O 2 and N 2 ) and lattice 3 (9 runs + 3 replicates of centre point) (the conclusion from author's experiment). Immediately after packing, all the packs were kept in a precise refrigerator (Model SHP-2500, P&S Co., Ltd., Shanghai, China) (storage temperature as mentioned in the results of initial freezing point).…”