Post‐Harvest Handling and Processing

Silva, Juan L.; Phillips, Harold; Madrid, Raúl Mario Malvino

doi:10.1002/9780470999554.ch18

Cited by 12 publications

(8 citation statements)

References 52 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Among various methods currently used, the most important are those based on the application of low temperatures that preserve taste and nutritional value. Ice storage of prawn is the cheapest and most common preservative method that is very efficient and is utilized worldwide (Madrid and Phillips ). Chilled or iced preservation (0–2C) helps in delaying or reducing bacterial growth, and prolonging the shelf life of shrimp.…”

Section: Introductionmentioning

confidence: 99%

Effect of Delayed Icing on the Quality of White Shrimp (Litopenaeus vannamei) during Chilled Storage

Jeyakumari

Remya

Debbarma

et al. 2015

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

The effect of delayed icing on the quality of Litopenaeus vannamei was assessed by chemical, microbiological and sensory evaluation. Shrimps were divided into three lots. One lot was immediately iced and the other two lots were subjected to delayed icing after keeping in ambient conditions (30 ± 2C) for 2 and 4 h, respectively. White shrimp had a moisture content of 77.21%, protein 18.80%, ash 1.47% and fat 1.30% on wet weight basis. Total volatile basic nitrogen, trimethylamine, thiobarbituric acid and K value showed increasing trend during chilled storage. It was observed that there is a significant (P < 0.05) decrease in the hardness of shrimp meat during storage. Sensory evaluation indicated that the shelf life of white shrimp iced immediately after catch and 2 h delayed iced was approximately 9 days, whereas 4 h delayed iced sample had shortened shelf life of 6 days. PRACTICAL APPLICATIONSShrimp is one of the most traded and consumed aquatic product worldwide. Shrimps are rich in protein, containing very little fat and have significant cholesterol content. Shrimp is more prone to deterioration because of its high content of free amino acids and other soluble nonprotein nitrogenous substances that can serve as easily digestible nutrients for microbial growth. Chilled or iced preservation helps in delaying or reducing the bacterial growth, preventing browning and prolonging the shelf life of shrimp. Delayed icing of the catch at the site results in downgrading of the shrimp. The present study provides information about a baseline investigation of the shelf life and quality of Pacific white shrimp due to delayed icing. It can be useful to quantify the quality and shelf life of fresh shrimp prior to the application of preservative treatments to extend the shelf life.

show abstract

Section: Introductionmentioning

confidence: 99%

Effect of Delayed Icing on the Quality of White Shrimp (Litopenaeus vannamei) during Chilled Storage

Jeyakumari

Remya

Debbarma

et al. 2015

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

show abstract

“…The cheapest and most common form of preserving freshwater prawns is storage on ice (Madrid and Phillips, 2000). This method is efficient and used worldwide.…”

Section: Introductionmentioning

confidence: 99%

Shelf-Life of Tail Meat of the Giant River Prawn,Macrobrachium rosenbergii, Stored on Ice

Kirschnik¹,

Viegas²,

Valenti³

et al. 2006

Journal of Aquatic Food Product Technology

View full text Add to dashboard Cite

The objective of this study was to evaluate the shelf-life of peeled giant river prawn Macrobrachium rosenbergii stored directly in contact with ice (DCI), and without direct contact with ice (WCI). The prawns from DCI treatment showed an intense leaching of non-protein nitrogen (NPN) and total volatile bases nitrogen (TVB-N), thus suggesting that NPN or TVB-N should not be used as freshness indicators of peeled tails stored directly in contact with ice. Loss of flavor and a quick texture tactile decrease with time occurred in both treatments. The shelf-life of peeled tails prepared from M. rosenbergii was 7 days for DCI and 10 days for WCI.

show abstract

“…The ice bath in the chill-kill tank requires ice at a rate of 1 kg ice=1 kg whole product (Madrid & Phillips, 2000). Chill-killed fish are individually weighed and transported into the processing room through a door, where they remain 42 S. Dasgupta et al during all other processing operations.…”

Section: Paddlefish Processing Descriptionmentioning

confidence: 99%

The Economics and Management of Small-Scale Fish Processing Plants Using Paddlefish Processing Data From Kentucky

Dasgupta

Mims

2008

UAQM

View full text Add to dashboard Cite

Post‐Harvest Handling and Processing

Cited by 12 publications

References 52 publications

Effect of Delayed Icing on the Quality of White Shrimp (Litopenaeus vannamei) during Chilled Storage

Effect of Delayed Icing on the Quality of White Shrimp (Litopenaeus vannamei) during Chilled Storage

Shelf-Life of Tail Meat of the Giant River Prawn,Macrobrachium rosenbergii, Stored on Ice

The Economics and Management of Small-Scale Fish Processing Plants Using Paddlefish Processing Data From Kentucky

Contact Info

Product

Resources

About