Quality and shelf life assessment of Pacific white shrimp (Litopenaeus vannamei) freshly harvested and stored on ice

Okpala, Charles Odilichukwu R.; Choo, Wee Sim; Dykes, Gary A.

doi:10.1016/j.lwt.2013.07.020

Cited by 144 publications

(128 citation statements)

References 30 publications

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“…During chilled storage, up to day 6 th , the lightness remained unchanged (P> 0.05) and would increase up to a peak on 8 th day (41.14), later stage there was a decline till the end of storage (P<0.05). This result seems to be in agreement with the previous observations of Okpala et al (2014) who reported increases in metric chroma of untreated Pacific white shrimp during iced storage. There was no significant difference observed in a* value of shrimp during chilled storage (P>0.05).…”

Section: Changes In Tvb-n Tbar-s and Phsupporting

confidence: 94%

Melanosis and quality attributes of chill stored farm raised whiteleg shrimp (Litopenaeus vannamei)

Senapati

Kumar

Singh

et al. 2017

JANS

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Abstract:Loss of market value of shrimp is mainly due to the formation of black spot called melanosis. A study was conducted for 14 days to determine the extent of melanosis and quality changes during that period of freshly harvested whiteleg shrimp (Litopenaeus vannamei) under chilled storage (2℃). Among quality parameters,total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBAR-S), were varied from 13.17 mg % to 44.50 mg % and 0.04to 2.57 mg malondehaldehyde/kg of fat respectively whereas melanosis score and metric chroma (C) exhibited significant increases during chilled storage (P<0.05). There was a slight increase in moisture, crude fat and pH from 73.96 % to 74.57 %, 1.05 % to 1.14 % and 6.52 to 7.60 respectively at 14 th day of storage. Loss of protein from 22.51 % to 21.28 % may be due to decrease in available amino acids during chilled storage and total plate count (TPC) showed gradual increase of bacterial load up to 1.73*10 7 log CFU/g at the end of chilled storage. The sensory analysis by panellists indicated, the acceptability of whiteleg shrimp was up to 6 days in chilled condition and formation of black spot is one of the major parameter for rejection by the panellists.

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Section: Changes In Tvb-n Tbar-s and Phsupporting

confidence: 94%

Melanosis and quality attributes of chill stored farm raised whiteleg shrimp (Litopenaeus vannamei)

Senapati

Kumar

Singh

et al. 2017

JANS

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“…TVB-N is commonly regarded as a useful index of quality deterioration for seafood during storage (Erkan and Ö zden 2008;Okpala et al 2014;Okpala 2014b). Changes in TVB-N of bighead croaker stored in flake, slurry, and ozonised slurry ice are presented in Fig.…”

Section: Changes In Tvb-nmentioning

confidence: 99%

“…According to TVC and sensory analysis of the current study, the fish stored in slurry ice ought to be rejected by day 15, whereas those subjected to ozonised slurry ice ought to be unfit for human consumption after 18 days. However, based on the research of Okpala et al (2014), which reported TVB-N scales of acceptability for raw seafood are: \12 mg N/100 g for fresh, 12-20 for edible but slightly decomposed, 20-25 for borderline, and [25 mg N/100 g for inedible and spoiled, TVB-N remained fresh level even at the end of storage period for slurry and ozonised slurry ice batches. The above findings strongly emphasized that TVB-N in our study might not be completely sufficient as an indicator of freshness and hence it is useful to monitor other freshness/spoilage parameters throughout storage.…”

Section: Changes In Tvb-nmentioning

confidence: 99%

“…PV and TBA values have been widely employed for evaluating the degree of lipid oxidation, the former of which is an index of the first stage oxidation, while the latter represents the secondary oxidation from peroxides to aldehydes and ketones (Okpala et al 2014;Okpala 2014a;Okpala et al 2016). The development of rancidity of all samples was investigated by measuring PV and TBA values herein illustrated in Fig.…”

Section: Changes In Pv and Tbamentioning

confidence: 99%

“…Rate of microbial spoilage depends on several factors, including the cultivation environment, type of fishery product, and postharvest handling, as well as storage conditions, with the last one being the critical factor (Okpala et al 2014). Hence, a rapid and robust cooling strategy, which is required immediately after capture to maintain the fresh state of aquatic products, has always been of great necessity to slow down postharvest deterioration.…”

Section: Introductionmentioning

confidence: 99%

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Combining ozone and slurry ice to maximize shelf-life and quality of bighead croaker (Collichthys niveatus)

et al. 2016

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Slurry ice possesses several advantages for seafood preservation, such as faster chilling rate, reduced physical damage, and complete coverage of the fish surface. In this paper, the efficiency of its employment, either applied alone or combined with ozone, was evaluated for bighead croaker and compared with traditional flake ice. Changes of a series of microbial, biochemical and sensory parameters including total viable count (TVC), sensory scores, total volatile basic nitrogen (TVB-N), peroxide value (PV), thiobarbituric acid (TBA), hardness and springiness were investigated up to 21 days. TVC, sensory attributes, hardness and springiness of fish stored in ozonised slurry ice, were significantly different from fish stored flake ice and slurry ice, indicating that a combination of slurry ice and ozone allowed better quality maintenance. Increase in TVB-N, PV and TBA values of the fish treated with ozonised slurry ice and slurry ice were found to be noticeably reduced compared to those of the flake ice ones. Based on the acceptable limits of TVC and other quantifiable attributes, a prolonged shelf life of 18 days was estimated for the bighead croaker stored in ozonised-slurry ice, whereas the counterpart batches treated with flake and slurry ice would exceed these limits after 9 and 15 days, respectively. Additionally, sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis and scanning electron microscope observation also revealed that ozonised-slurry ice could effectively retard the degradation of myofibrillar proteins and reduce the deterioration of microstructure.

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Changes in lipid oxidation and related flesh qualities of white shrimp (Litopenaeus vannamei) during iced storage: Effects on the use of increasing ozone exposures

Okpala

Bono

Cannizzaro

et al. 2016

Euro J Lipid Sci & Tech

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For the first time, changes in lipid oxidation (peroxide value [PV], para‐anisidine value [p‐AnV], and total oxidation [Totox]) and related flesh qualities (titratable acidity [TA], water retention index [WRI] as well as volatile amines of total volatile basic nitrogen [TVB‐N], and trimethylamine nitrogen [TMA‐N]) of farm‐raised white shrimp (Litopenaeus vannamei) during iced storage of up to 11 days as affected by increasing ozone exposures were performed. Both fresh and ice‐stored sample situations were submitted to ozone exposures. Domestic facility commercially available that discharged ozone safely specifically was employed. Results indicated that PV, p‐AnV, Totox, and temporal PV/p‐AnV parameters at both ozone treatment situations would persist during the investigated storage. Increasing ozone exposures brought about some decreases in p‐AnV, Totox, and TVB‐N but less reliably in PV and TMA‐N. Most affected lipid oxidation and related flesh quality parameters would probably be p‐AnV and TVB‐N, respectively. Besides, the trends of TA and WRI over time seemed unclear. In this study, the domestic ozone facility appears promising to improve the quality of shrimp during iced storage. To help establish the ozone treatment approach that would improve the overall quality shelf of processed shrimp, further studies that involve other analyses such as browning development and sensorial acceptance are warranted and applicable to other economically important crustacea species. Practical applications: Domestic facilities that safely discharge ozone for home use are increasingly marketed in many parts of the globe. On the other hand, lipid oxidation although responsible for rancidification and a process that significantly deters the overall fish product quality, remains among the many cold/iced storage concerns. Herein via domestic facility, increasing ozone exposures safely discharged onto farm‐raised shrimp has allowed for the study of lipid oxidation and related flesh qualities of processed samples during iced storage. This is the first report to demonstrate that increasing ozone exposures applied either on fresh and or ice‐stored shrimp situation(s) would result in different changes in PV, p‐AnV, Totox, TA, WRI, TVB‐N as well as TMA‐N. The data provided herein reveals the use of domestic ozone facility as promising candidate towards food safety, and increases both knowledge and understanding concerning changes in lipid oxidation and related flesh attributes of ozone‐treated crustacea. During iced storage of up to 11 days, the evolution of tested parameters of ozone‐treated shrimp as it was affected by increasing ozone exposures showed that for lipid oxidation, the p‐anisidine value (p‐AnV) would appear the most affected probably because it would increase at a much faster rate to generate many secondary oxidation products fairly before the peroxide value (PV) attained the propagation reactions/periods. With respect to related flesh qualities, total volatile basic‐nitrogen (TVB‐N) would appear the most affected over the ...

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Quality and shelf life assessment of Pacific white shrimp (Litopenaeus vannamei) freshly harvested and stored on ice

Cited by 144 publications

References 30 publications

Melanosis and quality attributes of chill stored farm raised whiteleg shrimp (Litopenaeus vannamei)

Melanosis and quality attributes of chill stored farm raised whiteleg shrimp (Litopenaeus vannamei)

Combining ozone and slurry ice to maximize shelf-life and quality of bighead croaker (Collichthys niveatus)

Changes in lipid oxidation and related flesh qualities of white shrimp (Litopenaeus vannamei) during iced storage: Effects on the use of increasing ozone exposures

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