Toward shrimp without chemical additives: A combined freezing-MAP approach

Bono, G.; Badalucco, C.; Cusumano, S.; Palmegiano, G. B.

doi:10.1016/j.lwt.2011.09.020

Cited by 40 publications

(32 citation statements)

References 27 publications

(28 reference statements)

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“…Demerit points Skin and surface appearance 0e3 Odour (of whole fish) 0e3 Eyes (shape and clarity) 0e3 Gill colour 0e2 Flesh colour 0e2 Sum of demerit points (QI) storage due to microbial and enzymatic activity (Bono, Badalucco, Cusumano, & Palmegiano, 2012;Wang et al, 2007). The lower concentration of CO 2 observed in the OMAP samples could reflect the reduced bacterial activity that occurred in these samples during the first half of storage time (Fig.…”

Section: Quality Parametersmentioning

confidence: 99%

Combining ozone and modified atmosphere packaging (MAP) to maximize shelf-life and quality of striped red mullet (Mullus surmuletus)

Bono

Badalucco

2012

LWT

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Section: Quality Parametersmentioning

confidence: 99%

Combining ozone and modified atmosphere packaging (MAP) to maximize shelf-life and quality of striped red mullet (Mullus surmuletus)

Bono

Badalucco

2012

LWT

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“…Actually, it is the reaction between oxygen and free radicals within this biochemical milieu gives rise to hydroperoxides that further releases off‐flavour volatiles such as aldehydes and ketones. In addition, the increases in concentration of hydroperoxide obtainable at crustacean postharvest have always been indicative of advances of oxidation stages . Moreover, melanosis in NL samples has been of concern although it fronts no danger to human health.…”

Section: Introductionmentioning

confidence: 99%

“…Whilst pH range 7–8 is believed to facilitate formation of black spotting/melanosis in crustacea during cold storage, quantifying quality parameters such as pH, total volatile base (TVB‐N) nitrogen, as well as thiobarbituric acid (TBA) also helps in the monitoring of post‐harvest degradation. Besides, some free amino acids (FAAs) have been considered capable to oppose the quality of fishery products, e.g., production of biogenic amines .…”

Section: Introductionmentioning

confidence: 99%

“…Specifically, MAP appears increasingly attractive and of commercial global interest for (sea)foods products given its capacity to offer real‐time and tested storage success. Moreover, it adapts oxygen‐free systems that when combined with other preservation methods show high promise to robustly tackle the overall deterioration of fishery products . But even with the advances of MAP to‐date, relevant information specific to freezing combined with oxygen‐free packaging atmospheres applied to Norway lobster species has not been found.…”

Section: Introductionmentioning

confidence: 99%

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Influence of freezing and oxygen‐free packaging methods on lipid oxidation and other flesh quality parameters of Norway lobster (Nephrops norvegicus)

Bono

Okpala

Badalucco

et al. 2016

Euro J Lipid Sci & Tech

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Given its capacity to offer real-time and tested storage success, the use of modified atmosphere packaging (MAP) appears increasingly attractive and of commercial global interest for (sea)foods products. Moreover, it adapts oxygen-free systems that when combined with other preservation methods show high promise to robustly tackle the overall deterioration of fishery products. In this work, freezing and oxygen-free (vacuumas well as modified atmospheres of 50% N 2 -50%CO 2 -and 100% N 2 ) packaging methods has been applied to Norway lobster (NL) (Nephrops norvegicus) and resultant data compared with conventional preservative treatment of sulphite together with control (untreated). Specifically, the objective was to evaluate differences in lipid oxidation (thiobarbituric acid {TBA}) and related flesh qualities (total volatile base (TVB) nitrogen, pH, free amino acids (FAAs), proximal composition, as well as melanosis scores) during storage period of up to 12 months. The result showed that across treatments, whilst the TBA values were little coincidental with superficial fluctuations in proximal composition and some pH differences, the TVB-N values seemed unaffected except some increases in 100 % N 2 -treated NL samples at the second half of frozen storage. Although individual FAAs statistically differed per treatment (P<0.05), trends of total FAAs seemed regular with some resemblances between treatments (P>0.05). Additionally, the treatments of 50% N 2 -50%CO 2 -and 100% N 2 -to apparently delay the melanosis formation in NL samples appears very promising replacement for the sulphite ones. Keywords:Crustacea/ Oxygen-free packaging/Freezing/ Lipid autoxidation/ Quality attributes. Practical applicationsNorway lobster (NL) is among crustacea species receiving increasing global interest given its economic value. But lipid damage together with other freshness restraints continually affects its postharvest shelf. Modified atmosphere packaging (MAP) adapts oxygen-free system which when combined with other preservation methods offers real-time and tested food storage success. Amid the advances in MAP to-date, relevant information about freezing combined with oxygen-free packaging atmospheres applied to Norway lobster species has not been found. This current research was purposed to demonstrate the effect of freezing and oxygen-free packaging atmospheres on lipid oxidation and related flesh qualities of NL samples. Graphical abstractThe lipid oxidation of oxygen-free (vacuum-as well as modified atmospheres of 50% N 2 -50%CO 2 -and 100% N 2 ) packaged Norway lobster samples measured by thiobarbituric acid (TBA) and presented in mg MDA/kg in comparison to conventional preservative treatment of sulphite together with control (untreated). The image symbols include: (■) Vacuum; (▲) N 2 -CO 2 ; (Δ) N 2 ; () Sulfited; (□) Control. Image shows that lipid oxidation of NL samples, although it appears somewhat affected during the first six months of frozen storage compared to the much-reduced effects the remaining months, st...

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“…All determinations were made in duplicate samples. 2-Thiobarbituric acid reactive substances (TBARS), that evaluate lipid oxidation, has been considered as good quality index for frozen shrimp (Boonsumrej, Chaiwanichsiri, Tantratian, Suzuki, & Takai, 2007;Bono, Badalucco, Cusumano, & Palmegiano, 2012). TBARS assay was performed according to the method developed by Lovaas (1992).…”

Section: Frozen Food Shelf Life Testingmentioning

confidence: 99%

Training of SMEs for frozen food shelf life testing and novel smart packaging application for cold chain monitoring

Tsironi

Giannoglou

Platakou

et al. 2015

IJFS

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Application of an optimized cold chain management system for frozen products can be assisted by monitoring with Time Temperature Integrators (TTI). TTI are smart labels that cumulatively show the product history in an easily measurable, time-temperature dependent change. In the IQ-Freshlabel European project enzymatic and photochromic TTI were developed and tested for frozen products. Further to the technical objectives, training activities were implemented to provide information and training to the staff of Small and Medium-sized Enterprises (SMEs) regarding the properties of the developed TTI and their utilization within food packaging, transport, storage and sale. In total, more than 276 European companies and consumers representing the frozen food industry, the packaging industry and food business operators were successfully trained. The objective of the present article is to describe a general methodology for frozen food shelf life testing and modelling, and the selection of appropriate TTI for specific foods. This document serves as a technical manual for SMEs, including a case study for frozen shrimp and application of enzymatic and photochromic TTI, aiming to build their capacities to understand and use TTI for frozen food products. The value of systematic modelling of the food quality kinetics as well as the response of the TTI in building an effective chill chain management system is also demonstrated. The TTI response study allows a reliable optimization and selection of TTI to be correlated to the target food product for which accurate information on temperature dependence is available.

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Toward shrimp without chemical additives: A combined freezing-MAP approach

Cited by 40 publications

References 27 publications

Combining ozone and modified atmosphere packaging (MAP) to maximize shelf-life and quality of striped red mullet (Mullus surmuletus)

Combining ozone and modified atmosphere packaging (MAP) to maximize shelf-life and quality of striped red mullet (Mullus surmuletus)

Influence of freezing and oxygen‐free packaging methods on lipid oxidation and other flesh quality parameters of Norway lobster (Nephrops norvegicus)

Training of SMEs for frozen food shelf life testing and novel smart packaging application for cold chain monitoring

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