Shelf Life Extension of Shrimp (White) Using Modified Atmosphere Packaging
 
More details
Hide details
Publication date: 2013-06-30
 
Pol. J. Food Nutr. Sci. 2013;63(2):87–94
 
KEYWORDS
ABSTRACT
Wild caught shrimp can have a shortened shelf life compared to farm raised shrimp due to handling and on-ship limitations. The loss of freshness in shrimp is partly due to autolytic reactions caused by endogenous enzymes such as polyphenol oxidase. The objective of this study was to determine the effect of sulfites combined with modified atmosphere packaging (MAP) on the shelf life of non-frozen shrimp. Fresh South Atlantic white shrimp were subjected to one of four treatments, no bisulfite rinse-air packaged, 1.25% bisulfite rinse-air packaged, 1.25% bisulfite rinse-MAP (60% CO2, 18% O2, 22% N2) and 1.25% bisulfite rinse-MAP (36% CO2, 64%N2). The quality and freshness of shrimp was measured by determining total aerobic bacterial populations, package gas headspace analysis, shrimp volatiles (GC-MS), meat pH, nucleotide degradation, and visual analysis. Fresh non-frozen shrimp treated with a combination of sulfites and MAP maintained the shelf life of fresh shrimp up to 10 days while shrimp in non-MAP without sulfite and non-MAP with sulfite developed black spots within 2 and 6 days, respectively. Both MAP treatments slowed bacterial growth while the MAP with high CO2 and with O2 was more effective in preventing off odors and nucleotide degeneration.
 
CITATIONS (8):
1.
Effect of pulsed electric field and modified atmospheric packaging on melanosis and quality of refrigerated Pacific white shrimp treated with leaf extract of Chamuang (Garcinia cowa Roxb.)
Khursheed Shiekh, Wael Hozzein, Soottawat Benjakul
Food Packaging and Shelf Life
 
2.
The 70-kDa Heat-shock Protein as a Potential Biomarker of Quality of the Parapenaeus longirostris Shrimp Flesh
Annalisa Pinsino, Rosa Bonaventura, Caterina Costa, Roberta Russo, Francesca Zito, Valeria Guarrasi, Valeria Matranga
Journal of Aquatic Food Product Technology
 
3.
Establishment of the Arrhenius Model and the Radial Basis Function Neural Network (RBFNN) Model to Predict Quality of Thawed Shrimp (Solenocera melantho) Stored at Different Temperatures
Zihan Xu, Xiaochang Liu, Huiyi Wang, Hui Hong, Xunpei Yu, Yongkang Luo
Journal of Food Processing and Preservation
 
4.
Modified Atmosphere Systems and Shelf Life Extension of Fish and Fishery Products
Christina DeWitt, Alexandra Oliveira
Foods
 
5.
Comparison between the Arrhenius model and the radial basis function neural network (RBFNN) model for predicting quality changes of frozen shrimp (Solenocera melantho)
Zihan Xu, Xiaochang Liu, Huiyi Wang, Hui Hong, Yongkang Luo
International Journal of Food Properties
 
6.
Effect of gamma irradiation and frozen storage on the quality of fresh water prawn (Macrobrachium rosenbergii) and tiger prawn (Penaeus monodon)
Rina Mahto, Sayanti Ghosh, Malay Das, Madhusudan Das
LWT - Food Science and Technology
 
7.
Comparative evaluation on shelf life extension of MAP packed Litopenaeus vannamei shrimp treated with natural extracts
Lalithapriya Udayasoorian, Mariajenita Peter, Sabina K, Indumathi C, Sukumar Muthusamy
LWT
 
8.
Shellfish Processing and Preservation
Nalan Gökoğlu
 
eISSN:2083-6007
ISSN:1230-0322