Nutritional and Sensory Quality of the Freshwater Prawn <i>Macrobrachium rosenbergii</i> and the Influence of Packaging Permeability on its Shelf Life

Simões, Julia Siqueira; Mársico, Eliane Teixeira; Torre, César Aquiles Lázaro de la; Mano, Sérgio Borges; Franco, Róbson Maia; Santos, Luiz Felipe Lopes dos; Conté-Júnior, Carlos Adam

doi:10.1080/10498850.2013.826769

Cited by 9 publications

(2 citation statements)

References 42 publications

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“…determined that putrescine could be useful as a bacterial quality indicator in chilled chicken meat submitted to MAP (80% CO 2 /20% N 2 ). Simoes et al (2014Simoes et al ( , 2015 also evaluated the MAP (50% N 2 /50% CO 2 ) and vacuum package in a shelf life of freshwater prawns (Macrobrachium rosenbergii) storage at 1°C for 180 h. They observed an increment of agmatine and suggested their use as a quality indicator. Yew et al (2014) investigated MAP in Indian mackerel and showed that packages with 100% CO 2 reduced in 90.2% the levels of histamine, cadaverine, and putrescine after 12 days/5°C in storage.…”

Section: Biogenic Amines: Food Quality Aspectmentioning

confidence: 99%

Detection of Irradiated Food and Evaluation of the Given Dose by Electron Spin Resonance, Thermoluminescence, and Gas Chromatographic/Mass Spectrometric Analysis

D'Oca

Bartolotta

2018

Food Control and Biosecurity

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Section: Biogenic Amines: Food Quality Aspectmentioning

confidence: 99%

Detection of Irradiated Food and Evaluation of the Given Dose by Electron Spin Resonance, Thermoluminescence, and Gas Chromatographic/Mass Spectrometric Analysis

D'Oca

Bartolotta

2018

Food Control and Biosecurity

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“…Shrimp and its derivatives are widely available worldwide, harboring advantageous compounds for human physiological well‐being (Simoes et al., 2019; Venugopal & Gopakumar, 2017). Comprising high‐value proteins full of functional peptides and essential amino acids, these constituents play an essential role in synthesizing nitrogenated compounds, including neurotransmitters and hormones.…”

Section: Introductionmentioning

confidence: 99%

Applications of high‐intensity ultrasound on shrimp: Potential, constraints, and prospects in the extraction and retrieval of bioactive compounds, safety, and quality

Marques,

Bernardo,

Conte‐Junior

2024

Journal of Food Science

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The global shrimp market holds substantial prominence within the food industry, registering a significant USD 24.7 billion in worldwide exportation in 2020. However, the production of a safe and high‐quality product requires consideration of various factors, including the potential for allergenic reactions, occurrences of foodborne outbreaks, and risks of spoilage. Additionally, the exploration of the recovery of bioactive compounds (e.g., astaxanthin [AX], polyunsaturated fatty acids, and polysaccharides) from shrimp waste demands focused attention. Within this framework, this review seeks to comprehend and assess the utilization of high‐intensity ultrasound (HIUS), both as a standalone method and combined with other technologies, within the shrimp industry. The objective is to evaluate its applications, limitations, and prospects, with a specific emphasis on delineating the impact of sonication parameters (e.g., power, time, and temperature) on various applications. This includes an examination of undesirable effects and identifying areas of interest for current and prospective research. HIUS has demonstrated promise in enhancing the extraction of bioactive compounds, such as AX, lipids, and chitin, while concurrently addressing concerns such as allergen reduction (e.g., tropomyosin), inactivation of pathogens (e.g., Vibrio parahaemolyticus), and quality improvement, manifesting in reduced melanosis scores and improved peelability. Nonetheless, potential impediments, particularly related to oxidation processes, especially those associated with lipids, pose a hindrance to its widespread implementation, potentially impacting texture properties. Consequently, further optimization studies remain imperative. Moreover, novel applications of sonication in shrimp processing, including brining, thawing, and drying, represent a promising avenue for expanding the utilization of HIUS in the shrimp industry.

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Detection of Biogenic Amines: Quality and Toxicity Indicators in Food of Animal Origin

Torre

Conté-Júnior

2018

Food Control and Biosecurity

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Nutritional and Sensory Quality of the Freshwater Prawn Macrobrachium rosenbergii and the Influence of Packaging Permeability on its Shelf Life

Cited by 9 publications

References 42 publications

Detection of Irradiated Food and Evaluation of the Given Dose by Electron Spin Resonance, Thermoluminescence, and Gas Chromatographic/Mass Spectrometric Analysis

Detection of Irradiated Food and Evaluation of the Given Dose by Electron Spin Resonance, Thermoluminescence, and Gas Chromatographic/Mass Spectrometric Analysis

Applications of high‐intensity ultrasound on shrimp: Potential, constraints, and prospects in the extraction and retrieval of bioactive compounds, safety, and quality

Detection of Biogenic Amines: Quality and Toxicity Indicators in Food of Animal Origin

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