Towards improved quality benchmarking and shelf life evaluation of black tiger shrimp ( Penaeus monodon )

Le, Nhat Tam; Doan, Nhu Khue; Ba, Thanh Nguyen; Tran, Thi Van Thi

doi:10.1016/j.foodchem.2017.05.055

Cited by 22 publications

(23 citation statements)

References 23 publications

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“…The QIM assessment was based on the reported of Le Nhat Tam et al [20]. The panel consisted of 6 experts developing QIM method for black tiger shrimp.…”

Section: Quality Index Methods (Qim)mentioning

confidence: 99%

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The Shelf-Life of Black Tiger Shrimp (Penaeus Monodon) Treated With the Different Conditions

Tâm

Vu²,

Hai³

2019

JST

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This study examines the chemical and microbiological changes and the sensory attributes of black tiger shrimp (Penaeus monodon) when stored at the temperature of 0 ºC. Sodium propionate and sodium lactate were used to treat shrimps before storage. Vacuum packaging was also carefully investigated. Throughout storage, the quality indicates including TVB-N, TMA-N, histamine, quality index (QI) and total viable count (TVC) were used to evaluate the quality changes of shrimp. The results show that though with different rates, the increase in quality indicators caused the decrease in the quality of shrimp during storage. The quality of shrimps treated with salts of organic acids or those packed in the vacuum bags was significantly higher than that of the control. In particular, the shelf-life of the sample packed in the vacuum packages was twelve days, which was four days longer than that of the control.

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“…The QIM assessment was based on the reported of Le Nhat Tam et al [20]. The panel consisted of 6 experts developing QIM method for black tiger shrimp.…”

Section: Quality Index Methods (Qim)mentioning

confidence: 99%

“…Histamine is an important indicator in quality assessment of fisheries [20]. Histamine is formed from the decarboxylation reaction of acid amine histidine [34].…”

Section: Histaminementioning

confidence: 99%

The Shelf-Life of Black Tiger Shrimp (Penaeus Monodon) Treated With the Different Conditions

Tâm

Vu²,

Hai³

2019

JST

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“…The QIM assessment was based on the literature. [15] The panel consisted of 6 experts developing QIM method for black tiger shrimp. The experts observed, described the characteristics of shrimp including color, texture and odor from fresh to naturally spoilage.…”

Section: Quality Index Methods (Qim)mentioning

confidence: 99%

Effect of treatment on quality of black tiger shrimp (Penaeus monodon)

Uyen

Vu³

2018

Vietnam Journal of Chemistry

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This study aimed to determine the changes in chemical, microbiological and sensory properties of black tiger shrimp (Penaeus monodon) during storage at 0 ºC. Two treatment preocedures were used including sodium propionate, sodium acetate. Vacuumn packaging was also investigated. Total volatile basis nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), histamine, quality index (QI) and total viable count (TVC) were used to evaluate the quality changes of shrimp throughout storage. The results showed that the values of TVB-N, TMA-N, and histamine increased with storage time in two different phases, while QI value increased linearly with preservation time. The quality of shrimp decreased during storage but with different rates. The quality of shrimps treated with salts of organic acids or the sample packed in vacuum bags was significantly higher than that of the control. The shelf-life of sample treated with 2.5 % sodium acetate orpacked in vacuum packages was 12 days, which was 4 days longer compared to the control.All experiments were conducted in 3 replicates. The Vietnam Journal of ChemistryEffect of treatment on quality of…

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“…Food quality and safety have always been one of the main concerns of human beings (Piras, Roncada, Rodrigues, Bonizzi, & Soggiu, 2016;Röhr, Lüddecke, Drusch, Müller, & Alvensleben, 2005). The shelf life of products printed on packaging is usually estimated based on simplified assumptions (Chanadang & Chambers, 2019;Le, Doan, Nguyen Ba, & Tran, 2017;Manzocco, Panozzo, & Calligaris, 2012;Rinaldi, Paciulli, Caligiani, Scazzina, & Chiavaro, 2017) and inaccurately indicate food quality. Eating spoiled food negatively impacts consumer health (Tauxe, 2002).…”

Section: Introductionmentioning

confidence: 99%

A new method for matching gold nanoparticle‐based time–temperature indicators with muffins without obtaining activation energy

Zhang

Sun

et al. 2020

Journal of Food Science

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Time–temperature indicators (TTIs) can monitor the quality and safety of food. A new temperature–time point comparison method was proposed to match TTIs with food. This method omits the step of calculating activation energy (Ea). It only compares the difference between TTI response time and food shelf life to determine their matching degree. Taking gold nanoparticle‐based TTIs and muffins as experimental objects, the new and the traditional matching methods were used to match the absorbance of TTI and the peroxide value of muffins. The two results are not significantly different. TTIs with gelatin solution and gold precursor solution concentration of 150.00 and 2.05 mg/mL, respectively, can show the quality of muffins. TTIs changed from light yellow to pink and finally appeared deep purple. The deep purple represented spoilage and inedibility of muffins. Comparing Ea of food and that of TTIs can preliminarily evaluate their matching degree, improving the experiment efficiency. Hence, it is reasonable to use the traditional matching method in most cases, and use the new method only when Ea of food cannot be obtained. Practical Application The deterioration rate of food is usually calculated by developing kinetic models of characteristic quality parameters. When the reaction rate is unavailable or inaccurate, the activation energy of food cannot be obtained. In this case, it is impossible to match TTIs with food based on the traditional method. This research develops a new matching method and helps TTIs and food to be matched without considering activation energy. It will promote the application of TTIs in more products.

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Towards improved quality benchmarking and shelf life evaluation of black tiger shrimp ( Penaeus monodon )

Cited by 22 publications

References 23 publications

The Shelf-Life of Black Tiger Shrimp (Penaeus Monodon) Treated With the Different Conditions

The Shelf-Life of Black Tiger Shrimp (Penaeus Monodon) Treated With the Different Conditions

Effect of treatment on quality of black tiger shrimp (Penaeus monodon)

A new method for matching gold nanoparticle‐based time–temperature indicators with muffins without obtaining activation energy

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