Storage Characteristics of Brown Shrimp (Penaeus aztecus) Stored in Retail Packages Containing CO₂‐Enriched Atmospheres

Abstract

The use of modified atmospheres containing C02 was effective in retarding microbial growth during refrigerated storage of retail packaged fresh brown shrimp (Penaeus aztecus). The inhibitory effcct seemed proportional to the C02 tension. The surface pH of shrimp stored in air increased rapidly during the initial storage period while a decrease in pH occurred in all the samples stored in C02enriched atmospheres. Shrimp stored in modified atmospheres also had significantly lower total volatile nitrogen (TVN) values as compared to shrimp stored in air. Changes in the head-space composition were observed in all the atmospheres tested throughout the storage period, and were largest for shrimp stored in air.

Modified Atmosphere Packaging (MAP) for Control of Black Spot Formation in Chilled Prawns

“…This is in contrast to increases in CO 2 levels after storage reported by Layrisse and Matches (1984). Under identical conditions to the current study, Lannelongue et al (1982) also found only a slight increase in CO 2 after storage of packed shrimp.…”

“…The microbial loads under MAP in the current study were also much lower at the end of shelf life than those identified by Mastromatteo et al (2010), even though their peeled prawns had much lower initial counts. Lannelongue et al (1982) found a similar gas mixture to the current trials prolonged the lag phase as compared to those stored in air. Layrisse and Matches (1984) obtained initial slower growth of bacteria during air storage of Pandalus platyceros after using similar postharvest MAP storage conditions.…”

“…• C to mirror current commercial chilling conditions and to assist with the identification of any nonproteolytic Clostridium botulinum as per Lannelongue et al (1982). The packs were sampled on Days 1, 5, 9, 12, and 16 (see Table 2).…”

Effect of modified atmosphere packaging with freeze-chilling on some quality parameters of raw whiting, mackerel and salmon portions

“…Lannelongue, Finne, Hanna, Nickelson and Vanderzandt (1982) reported a drop in surface pH in MAP products due to the dissociation of CO to 2 carbonic acid (proportional to CO concentration).…”

Controlled atmosphere as coadjuvant to chilled storage for prevention of melanosis in shrimps (Parapenaeus longirostris)

“…Most of these articles refer to cooked shrimps, whether chilled or frozen [14,15,16], and very few refer to fresh shrimps [17,18]. Moreover, they discuss microorganism-induced spoilage rather than melanosis.…”