Improving quality and shelf-life of whole chilled Pacific white shrimp (Litopenaeus vannamei) by ozone technology combined with modified atmosphere packaging

Gonçalves, Alex Augusto; Santos, Tanyla Cybelly Lira

doi:10.1016/j.lwt.2018.09.083

Cited by 37 publications

(22 citation statements)

References 28 publications

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“…[18] According to Ouattara et al [22] , a bacterial count load in the range of 7 and 8 log 10 CFU/g was considered the limit of acceptability in untreated Penaeus shrimp. Similar results obtained by Okpala et al [23] and Gonçalves and Santos [24] , estimating the shelf life of Pacific white shrimp (Litopenaeus vannamei) to be 8 days and 9 days, respectively. Conversely, Mu et al [25] reported that the shelf life of Pacific white shrimp was determined 6 days.…”

Section: Microbiological Evaluationsupporting

confidence: 84%

Freshness assessment of shrimp Metapenaeus affinis by quality index method and estimation of its shelf life

Khodanazary

2019

International Journal of Food Properties

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This study aimed to develop a Quality Index Method (QIM) for ice stored Metapenaeus affinis, and estimate its shelf life of shrimp during 12 days of storage analyzing periodically microbiological (total mesophilic (TMC), psychrotrophilic (PTC), physicochemical (TVB-N, TMA, pH, TBARS and FFA), and sensory (Quality Index Method protocol) characteristics. Partial least squares (PLS) regression was used to correlate the QIM attributes, and linear regression analysis was used to check the variables as a function of storage time. Principal component analysis (PCA) was used for interpreting physicochemical and bacteriological quality parameters. The QIM scheme was developed based on 18 demerit points, in which zero indicates total freshness. From the integration of sensory, microbiological, and physicochemical data, it was possible to estimate that the shelf life of ice stored Metapenaeus affinis is 9 days.

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Section: Microbiological Evaluationsupporting

confidence: 84%

Freshness assessment of shrimp Metapenaeus affinis by quality index method and estimation of its shelf life

Khodanazary

2019

International Journal of Food Properties

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“…In other words, comprehensively inhibiting microbial growth and delaying SSOs’ dominance could make more sense for MAP than singly changing the microbiota. Recently, MAP tends to be applied in combination with other preservation strategies such as plant extracts (Merlo et al., 2019; Navarro‐Segura, Ros‐Chumillas, Martínez‐Hernández, & López‐Gómez, 2020), ozone treatment (Gonçalves & Santos, 2019), and cold plasma (Olatunde et al., 2020), to achieve a more efficient preservation effects. However, it is still needed to be studied whether these preservation strategies are helpful in controlling CO 2 ‐resistant bacteria like Photobacterium .…”

Section: Influencing Factors Of Microbiota Composition In Fish and Crmentioning

confidence: 99%

“…Fish/crustacean preservation based on single quality control techniques sometimes could be insufficient to inhibit the growth of spoilage bacteria. Many studies (Cao, J., et al., 2020a; Gonçalves & Santos, 2019; Navarro‐Segura et al, 2020; Olatunde et al., 2020; Sun et al., 2020; Yuan, Lv, Tang, Zhang, & Sun, 2016) have proved the synergistic effects between different hurdle factors including VP/MAP, plant‐derived preservatives, biopolymer coating/films, and bacterial LPS permeabilizers as described in Sections 3.3.1 and 3.3.2. Therefore, hurdle technologies which combine several preservation techniques together are receiving more and more attentions, so as to realize a more lasting, balanced, and comprehensive inhibition on spoilage bacteria.…”

Section: Influencing Factors Of Microbiota Composition In Fish and Crmentioning

confidence: 99%

Spoilage‐related microbiota in fish and crustaceans during storage: Research progress and future trends

Zhuang

Hong

Zhang

et al. 2020

Comp Rev Food Sci Food Safe

115

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Fish and crustaceans are highly perishable due to microbial growth and metabolism. Recent studies found that the spoilage process of fish and crustaceans is highly related to their microbiota composition. Microbiota of fish and crustaceans changes dramatically during storage and can be influenced by many factors (e.g., aquaculture environment, handling process, storage temperature, and various quality control techniques). Among them, many quality control techniques have exhibited efficient effects on inhibiting spoilage bacteria, regulating microbiota composition, and retarding quality deterioration. In this article, we elucidate the relationship between microbiota composition and fish/crustacean spoilage, demonstrate influencing factors of fish/crustaceans microbiota, and review various quality control techniques (especially plant‐derived preservatives) including their preservative effects on microbiota and quality of fish and crustaceans. Besides, present and future trends of various detective methods used in microbiota analysis are also compared in this review, so as to provide guides for future microbiota studies. To conclude, novel preservation techniques (especially plant‐derived preservatives) and hurdle technologies are expected to achieve comprehensive inhibitory effects on spoilage bacteria. Efficient delivery systems are promising in improving the compatibility of plant‐derived preservatives with fish/crustaceans and enhancing their preservative effects. Besides, spoilage mechanisms of fishery products that involve complex metabolisms and microbial interactions need to be further elucidated, by using omics technologies like metagenomics, metatranscriptomics, and metabolomics.

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“…165 A synergistic effect also exists between MAP and ozone water. Gonçalves et al 166 combined the use of ozone water and MAP to extend the shelf life of chilled Pacific white shrimp (Litopenaeus vannamei). Shrimp was soaked with ozone water (at 1 ppm) and, for comparative purposes, chlorinated water (at 5 ppm) and distilled water at 15°C for 10 min; the samples were then placed in MAP (100% CO 2 ).…”

Section: Wileyonlinelibrarycom/jsfamentioning

confidence: 99%

“…A synergistic effect also exists between MAP and ozone water. Gonçalves et al 166 . combined the use of ozone water and MAP to extend the shelf life of chilled Pacific white shrimp ( Litopenaeus vannamei ).…”

Section: Modified‐atmosphere Packaging and Coating Technologiesmentioning

confidence: 99%

Effective pretreatment technologies for fresh foods aimed for use in central kitchen processing

et al. 2020

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The central kitchen concept is a new trend in the food industry, where centralized preparation and processing of fresh foods and the distribution of finished or semi-finished products to catering chains or related units take place. Fresh foods processed by a central kitchen mainly include fruit and vegetables, meat, aquatic products, and edible fungi; these foods have high water activities and thermal sensitivities and must be processed with care. Appropriate pretreatments are generally required for these food materials; typical pretreatment processes include cleaning, enzyme inactivation, and disinfection, as well as packaging and coating. To improve the working efficiency of a central kitchen, novel efficient pretreatment technologies are needed. This article systematically reviews various high-efficiency pretreatment technologies for fresh foods. These include ultrasonic cleaning technologies, physical-field enzyme inactivation technologies, non-thermal disinfection technologies, and modified-atmosphere packagings and coatings. Mechanisms, applications, influencing factors, and advantages and disadvantages of these technologies, which can be used in a central kitchen, are outlined and discussed. Possible solutions to problems related to central-kitchen food processing are addressed, including low cleaning efficiency and automation feasibility, high nutrition loss, high energy consumption, and short shelf life of products. These should lead us to the next step of fresh food processing for a highly demanding modern society.

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Improving quality and shelf-life of whole chilled Pacific white shrimp (Litopenaeus vannamei) by ozone technology combined with modified atmosphere packaging

Cited by 37 publications

References 28 publications

Freshness assessment of shrimp Metapenaeus affinis by quality index method and estimation of its shelf life

Freshness assessment of shrimp Metapenaeus affinis by quality index method and estimation of its shelf life

Spoilage‐related microbiota in fish and crustaceans during storage: Research progress and future trends

Effective pretreatment technologies for fresh foods aimed for use in central kitchen processing

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