THE SHELF-LIFE OF BLACK TIGER SHRIMP (PENAEUS MONODON) TREATED WITH THE DIFFERENT CONDITIONS

Le Nhat Tam, Truong Huynh Anh Vu, Chu Van Hai

Abstract


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.

Keywords


Penaeus monodon, sodium propionate, sodium lactate, vacuum packaging

Full Text:

PDF

References


Pushparajan N. and Soundarapandian P. - Recent farming of marine black tiger shrimp, Penaeus monodon (Fabricius) in South India. African Journal of Basic & Applied Sciences 2(1-2) (2010) 33-36.

Dabadé D. S., Den Besten H. M., Azokpota P., Nout M. R., Hounhouigan D. J., and Zwietering, M. H. - Spoilage evaluation, shelf-life prediction, and potential spoilage organisms of tropical brackish water shrimp (Penaeus notialis) at different storage temperatures. Food microbiology 48 (2015) 8-16.

Gökoğlu, N. - The effect of organic acid treatments on the melanosis inhibition and shelf-life in shrimp. Acta alimentaria 33(2) (2004) 191-199.

Okpala, C.O.R. - Quality evaluation and shelf life of minimal ozone-treated Pacific white shrimp (Litopenaeus vannamei) stored on ice. Journal für Verbraucherschutz und Lebensmittelsicherheit 10(1) (2015) 49-57.

Nirmal N.P. and Benjakul S. - Retardation of quality changes of Pacific white shrimp by green tea extract treatment and modified atmosphere packaging during refrigerated storage. International Journal of Food Microbiology 149(3) (2011) 247-253.

López-Caballero M. E., Pérez-Mateos M., Borderias J. A., and Montero P. - Extension of the shelf life of prawns (Penaeus japonicus) by vacuum packaging and high-pressure treatment. Journal of food protection 63(10) (2000) 1381-1388.

Singhal R.S., Kulkarni P., and Reg D. - Handbook of indices of food quality and authenticity, Woodhead Publishing Ltd, Cambridge, England ,1997

Ashie I. N. A., Smith J. P., Simpson, B. K., and Haard, N. F. - Spoilage and shelf‐life extension of fresh fish and shellfish. Critical Reviews in Food Science & Nutrition 36(1-2) (1996) 87-121.

Nollet, L.M. and F. Toldrá. - Handbook of seafood and seafood products analysis. CRC Press, Boca Raton Florida, 2011

Howgate P. - A critical review of total volatile bases and trimethylamine as indices of freshness of fish. Part 2. Formation of the bases, and application in quality assurance. Electronic Journal of Environmental, Agricultural & Food Chemistry 9(1) (2010) 58-88.

Mietz J.L., and Karmas E. - Chemical quality index of canned tuna as determined by high‐pressure liquid chromatography. Journal of Food Science 42(1) (1977) 155-158.

Veciana-Nogues M., Mariné-Font A., and Vidal-Carou M. - Biogenic amines as hygienic quality indicators of tuna. Relationships with microbial counts, ATP-related compounds, volatile amines, and organoleptic changes. Journal of Agricultural and Food Chemistry 45(6) (1997) 2036-2041.

Prester L. - Biogenic amines in fish, fish products and shellfish: a review. Food Additives & Contaminants: Part A 28(11) (2011) 1547-1560.

Nielsen, D. - Quality Index Method provides objective seafood assessment. Glob Aquacutl Advoc, (2005) 6-38.

Martinsdóttir E., Luten J. B., Schelvis-Smit A. A. M., and Hyldig G. - Developments of QIM-past and future. Quality of fish from catch to consumer. Netherlands, Wageningen Academic Publishers, (2003). 265-272.

Nychas G.J.E., Marshall D.L,, and Sofos J.N. - Meat, Poultry, and Seafood, in Food Microbiology: Fundamentals and Frontiers, Third Edition, American Society of Microbiology, (2007)

Naik R. P., Nayak B. B., Chouksey M. K., Anupama T. K., Moses T. L. S. S., and Kumar V. - Microbiological and biochemical changes during ice storage of farmed black tiger shrimp (Peneaus monodon). Bionano Frontier 7(2) (2014) 249-253.

Zeng Q.Z., Thorarinsdottir K.A., and Olafsdottir G. - Quality changes of shrimp (Pandalus borealis) stored under different cooling conditions. Journal of Food Science-Chicago 70(7) (2005) 459-466

Sallam, K.I., - Chemical, sensory and shelf life evaluation of sliced salmon treated with salts of organic acids. Food Chemistry 101(2) (2007) 592-600.

Leboffe M.J. and Pierce B.E. - Microbiology: laboratory theory and application, Morton Publishing Company , Englewood, CO, USA 2010.

Le N.T., Doan N.K., Nguyen B.T., Tran T.V.T. - Towards improved quality benchmarking and shelf life evaluation of black tiger shrimp (Penaeus monodon). Food chemistry 235 (2017) 220-226.

Jinadasa B. - Determination of quality of marine fishes based on total volatile base nitrogen test (TVB-N). Nature and Science 5(12) (2014) 106-111.

Hungerford J. - AOAC Official Method 971.14 Trimethylamine Nitrogen in Seafood Colorimetric Method. Fish and Other Marine Products. Official Methods of Analysis of AOAC International, 1998.

Gouygou J., Sinquin C., and Durand P. - High pressure liquid chromatography determination of histamine in fish. Journal of Food Science 52(4) (1987) 925-927.

Linton M., Mc Clements J., and Patterson M. - Changes in the microbiological quality of shellfish, brought about by treatment with high hydrostatic pressure. International journal of food science & technology 38(6) (2003) 713-727.

Okpala C.O.R., Choo W.S., and Dykes G.A. - Quality and shelf life assessment of Pacific white shrimp (Litopenaeus vannamei) freshly harvested and stored on ice. LWT-Food Science and Technology 55(1) (2014) 110-116.

Kalleda R. K., Han I. Y., Toler J. E., Chen F., Kim H. J., and Dawson, P. L. - Shelf life extension of shrimp (white) using modified atmosphere packaging. Polish Journal of Food and Nutrition Sciences 63(2) (2013) 87-94.

Begum M., Pollen A. A., Newaz A. W., and Kamal, M. - Shelf life of giant freshwater prawn (Macrobrachium rosenbergii) under different storage conditions. Journal of the Bangladesh Agricultural University 9(1) (2011) 159-168.

Le N.T., Huynh N. Q. A., Le T. K. T., Doan N. K., Tran T. V. T., Do T. B. T. - The Effect of organic acids salt on the quality and shelf-life of black tiger shrimp (Penaeus monodon) in storage at 0 0C. Vietnam Journal of chemistry 55(4E23) (2017) 153-159.

Pardio V.T., Waliszewski K. N., and Zuñiga P, - Biochemical, microbiological and sensory changes in shrimp (Panaeus aztecus) dipped in different solutions using face‐centred central composite design. International journal of food science & technology 46(2) (2011) 305-314.

Nirmal N.P., and Benjakul S. - Effect of ferulic acid on inhibition of polyphenoloxidase and quality changes of Pacific white shrimp (Litopenaeus vannamei) during iced storage. Food chemistry 116(1) (2009) 323-331.

Howgate P. - A critical review of total volatile bases and trimethylamine as indices of freshness of fish. Part 1. Determination. Food Chem 9 (2010) 29–57.

Lehane L., and Olley J. - Histamine fish poisoning revisited. International journal of food microbiology 58(1-2) (2000). 1-37.

Biji K. B., Ravishankar C. N., Venkateswarlu R., Mohan C. O., and Gopal T. S. - Biogenic amines in seafood: a review. Journal of food science and technology 53(5) (2016) 2210-2218.




DOI: https://doi.org/10.15625/2525-2518/57/4/12901 Display counter: Abstract : 145 views. PDF : 42 views.

Refbacks

  • There are currently no refbacks.


Index: Google Scholar; Crossref; VCGate; Asean Citation Index

Published by Vietnam Academy of Science and Technology