Identification of potential spoilage bacteria in farmed shrimp (Litopenaeus vannamei): Application of Relative Rate of Spoilage models in shelf life-prediction

Don, Sahna; Xavier, K.A. Martin; Devi, Soibam Purnima; Nayak, Binaya Bhusan; Kannuchamy, Nagalakshmi

doi:10.1016/j.lwt.2018.07.006

Cited by 57 publications

(34 citation statements)

References 28 publications

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“…A similar decreasing trend was observed in cod fillets treated with chitosan dissolved in acetic acid (López‐Caballero et al, ). TVBN is a quality indicator in fish and fishery products formed by breakdown of the protein by bacteria (Don, Xavier, Devi, Nayak, & Kannuchamy, ). The lowest TVBN (6.02) value of the chitosan‐treated sample in the study indicates that the samples had better shelf‐life than control and other treatments.…”

Section: Resultsmentioning

confidence: 99%

Development of enrobed fish products: Improvement of functionality of coated materials by added aquatic polymers

Hauzoukim

Xavier

Kannuchamy

et al. 2019

J Food Process Engineering

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The study was aimed at evaluating three polymer hydrocolloids from aquatic sources in batter composition for developing enrobed fish fingers with less oil uptake and improved coating properties. Alginate, chitosan, and fish gelatin were incorporated at 1% (wt/wt) level in batter mix and coating parameters such as coating pickup, adhesion degree, frying loss, and cooked yield were studied. Proximate composition, chemical quality parameters, and oil absorption/oil reduction due to hydrocolloids were studied, and the results indicated that chitosan‐treated fish fingers are found to have better coating functions, biochemical quality with lower total volatile basic nitrogen value (6.02 mg/100 g), peroxide value (0.05 meq O2/kg), and thiobarbituric acid reactive substances (0.15 MDA/kg fat) than alginate and gelatin treated samples. The results indicated that lowest fat uptake (3.73%), lowest hardness value, and highest fat reduction were observed in fish finger coated with chitosan containing batter. Among the three aquatic polymers evaluated, chitosan was found to be more effective in oil reduction and physicochemical quality improvement as compared to alginate and fish gelatin. Practical applications This study highlights the screening and evaluation of three biological macromolecules of aquatic origins such as alginate, chitosan, and gelatin for the development of battered and breaded fish finger with better functional qualities including minimum oil absorption and improved shelf‐life. The outcome of this work can be used to extend the development of functional fishery products, and it can be utilized to extend the market potential of alginate and chitosan and promote the battered and breaded product consumption with more health benefits.

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Section: Resultsmentioning

confidence: 99%

Development of enrobed fish products: Improvement of functionality of coated materials by added aquatic polymers

Hauzoukim

Xavier

Kannuchamy

et al. 2019

J Food Process Engineering

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“…Changes in the sensory characteristics of Spanish mackerel samples were evaluated by an experienced panel comprising of 10 people based on a 10-point scale suggested by Don et al [36]. Based on preliminary visual and olfactory acuity tests, 10 people from the permanent of Ningbo Institute for Food Control (NIFC) were selected to evaluate the sensory quality of Spanish mackerel.…”

Section: Sensory Analysismentioning

confidence: 99%

Quality Evaluation and Characterization of Specific Spoilage Organisms of Spanish Mackerel by High-Throughput Sequencing during 0 °C Cold Chain Logistics

Zheng

Xing

et al. 2020

Foods

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Exploring the spoilage mechanism of Spanish mackerel is important to reduce the waste of Spanish mackerel and extend its shelf life. Cold chain logistics are commonly used to maintain the high quality and prolong the shelf life of aquatic products in circulation and storage. We assessed the sensory (body surface, odor, fish gills, fish elasticity, eyes, and overall assessment), chemical (total volatile base nitrogen (TVB-N), pH and 2-thiobarbituric acid (TBA)), and microbial characteristics (total viable counts (TVCs) and lactic acid bacteria) of Spanish mackerel combined with high-throughput sequencing at frequent intervals to determine their freshness and specific spoilage organisms (SSOs) during 0 °C cold chain logistics. Results showed that TVB-N, TBA, and TVCs correlated well (R2 > 0.90) with the sensory scores with prolonged circulation and storage time. The SSOs of Spanish mackerel were Proteobacteria in phylum and Pseudomonas in genus. The shelf life of mackerel under the 0 °C ice-stored cold chain system was approximately seven days, which is roughly three days longer compared with the traditional low-temperature storage method. These findings indicated that the freshness evaluation of Spanish mackerel in cold-chain circulation could be achieved by selecting appropriate chemical, microbial, and sensory indices. The study contributes to extend the shelf life of cold-chain Spanish mackerel by inhibiting the growth of dominant bacteria and provides a basis for the development of methods and tools to predict the shelf life of Spanish mackerel.

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“…Spoilage potential evaluation was carried out by screening the bacterial isolates at the time of sensory rejection and the results revealed that many isolates possess high potential for spoilage. The 16SrRNA gene sequencing analysis identified the predominant potential spoilers as: Enterobacter and Acinetobacter at room temperature, Pseudomonas and Aeromonas at refrigerated storage and, Aeromonas and Enterococcus at ice storage (Don, Xavier, Devi, Nayak, & Kannuchamy, 2018). Similar to the findings of Stanborough and collaborators, Don and coworkers have identified the nitrogenous compound pathway to be ultimately associated with shrimp meat spoilage.…”

Section: Polymerase Chain Reactionsmentioning

confidence: 58%

Advances in meat spoilage detection: A short focus on rapid methods and technologies

Fletcher

Mullane

Platts

et al. 2018

CyTA - Journal of Food

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2018) Advances in meat spoilage detection: A short focus on rapid methods and technologies, ABSTRACT Meat spoilage is a metabolic process where the change in sensory characteristics deems it to be unacceptable for human consumption. Meat spoilage typically occurs under conditions of optimal water availability, low oxygen, and low temperature conditions, where growth conditions are ideal for microbial growth. Technological advances in the food industry have been at high demand for the past decade, to ensure food safety and health regulations are met using earlier detection methods. Detection technologies such as polymerase chain reactions, spectroscopy, odor sensors devices such as the electric nose are just a few methods used to identify meat spoilage.Avances en la detección de deterioro de la carne: breve enfoque en tecnologías y métodos rápidos RESUMEN El deterioro de la carne es un proceso metabólico en el que los cambios en las características sensoriales de la carne dan cuenta de que ésta es inaceptable para el consumo humano. Típicamente, dicho deterioro ocurre bajo condiciones de óptima disponibilidad de agua, bajo nivel de oxígeno y baja temperatura, es decir, condiciones ideales para el crecimiento bacteriano. Durante la última década, en la industria alimentaria se ha producido una fuerte demanda de avances tecnológicos en aras de garantizar la seguridad alimentaria y cumplir con las regulaciones sanitarias utilizando dichas tecnologías. Algunos métodos empleados para identificar el deterioro de la carne, entre otros, implican el uso de tecnologías de detección como reacciones en cadena de la polimerasa, espectroscopia y sensores de olor, por ejemplo, la nariz electrónica. ARTICLE HISTORY

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Identification of potential spoilage bacteria in farmed shrimp (Litopenaeus vannamei): Application of Relative Rate of Spoilage models in shelf life-prediction

Cited by 57 publications

References 28 publications

Development of enrobed fish products: Improvement of functionality of coated materials by added aquatic polymers

Development of enrobed fish products: Improvement of functionality of coated materials by added aquatic polymers

Quality Evaluation and Characterization of Specific Spoilage Organisms of Spanish Mackerel by High-Throughput Sequencing during 0 °C Cold Chain Logistics

Advances in meat spoilage detection: A short focus on rapid methods and technologies

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