Effects of Soluble Gas Stabilisation, Modified Atmosphere, Gas to Product Volume Ratio and Storage on the Microbiological and Sensory Characteristics of Ready-to-Eat Shrimp ( Pandalus borealis)
The effects of storage time, modified atmospheres (30% or 60% CO 2 ), soluble gas stabilisation and gas to product volume ( g/ p) ratio were investigated on the microbiological and sensory characteristics of cooked, peeled and brined ready-to-eat (RTE) deep-water shrimps ( Pandalus borealis). Solubl...
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crsagepubl:10.1177/1082013206070171 2024-06-23T07:56:00+00:00 Effects of Soluble Gas Stabilisation, Modified Atmosphere, Gas to Product Volume Ratio and Storage on the Microbiological and Sensory Characteristics of Ready-to-Eat Shrimp ( Pandalus borealis) Sivertsvik, M. Birkeland, S. 2006 http://dx.doi.org/10.1177/1082013206070171 http://journals.sagepub.com/doi/pdf/10.1177/1082013206070171 en eng SAGE Publications http://journals.sagepub.com/page/policies/text-and-data-mining-license Food Science and Technology International volume 12, issue 5, page 445-454 ISSN 1082-0132 1532-1738 journal-article 2006 crsagepubl https://doi.org/10.1177/1082013206070171 2024-06-11T04:31:14Z The effects of storage time, modified atmospheres (30% or 60% CO 2 ), soluble gas stabilisation and gas to product volume ( g/ p) ratio were investigated on the microbiological and sensory characteristics of cooked, peeled and brined ready-to-eat (RTE) deep-water shrimps ( Pandalus borealis). Soluble gas stabilisation (SGS) treatment prior to packaging (2h) increased the CO 2 content in the packaged shrimp and counteracted package collapse, even at low g/ p ratios (0.66). SGS treatment reduced significantly (P 0.01) the aerobic plate count and psychrotrophic count. The increase of CO 2 levels during modified atmosphere (MA) packaging and the application of SGS significantly enhanced (P 0.01) the sensory quality of the shrimps. The exudates in the packages (%) were significantly reduced (P 0.01) when applying SGS treatment. Therefore, SGS treatment in combination with MA packaging can be used successfully on RTE shrimps to reduce the package volume and to improve the microbiological and sensory characteristics. Article in Journal/Newspaper Pandalus borealis SAGE Publications Food Science and Technology International 12 5 445 454 |
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Open Polar |
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SAGE Publications |
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English |
description |
The effects of storage time, modified atmospheres (30% or 60% CO 2 ), soluble gas stabilisation and gas to product volume ( g/ p) ratio were investigated on the microbiological and sensory characteristics of cooked, peeled and brined ready-to-eat (RTE) deep-water shrimps ( Pandalus borealis). Soluble gas stabilisation (SGS) treatment prior to packaging (2h) increased the CO 2 content in the packaged shrimp and counteracted package collapse, even at low g/ p ratios (0.66). SGS treatment reduced significantly (P 0.01) the aerobic plate count and psychrotrophic count. The increase of CO 2 levels during modified atmosphere (MA) packaging and the application of SGS significantly enhanced (P 0.01) the sensory quality of the shrimps. The exudates in the packages (%) were significantly reduced (P 0.01) when applying SGS treatment. Therefore, SGS treatment in combination with MA packaging can be used successfully on RTE shrimps to reduce the package volume and to improve the microbiological and sensory characteristics. |
format |
Article in Journal/Newspaper |
author |
Sivertsvik, M. Birkeland, S. |
spellingShingle |
Sivertsvik, M. Birkeland, S. Effects of Soluble Gas Stabilisation, Modified Atmosphere, Gas to Product Volume Ratio and Storage on the Microbiological and Sensory Characteristics of Ready-to-Eat Shrimp ( Pandalus borealis) |
author_facet |
Sivertsvik, M. Birkeland, S. |
author_sort |
Sivertsvik, M. |
title |
Effects of Soluble Gas Stabilisation, Modified Atmosphere, Gas to Product Volume Ratio and Storage on the Microbiological and Sensory Characteristics of Ready-to-Eat Shrimp ( Pandalus borealis) |
title_short |
Effects of Soluble Gas Stabilisation, Modified Atmosphere, Gas to Product Volume Ratio and Storage on the Microbiological and Sensory Characteristics of Ready-to-Eat Shrimp ( Pandalus borealis) |
title_full |
Effects of Soluble Gas Stabilisation, Modified Atmosphere, Gas to Product Volume Ratio and Storage on the Microbiological and Sensory Characteristics of Ready-to-Eat Shrimp ( Pandalus borealis) |
title_fullStr |
Effects of Soluble Gas Stabilisation, Modified Atmosphere, Gas to Product Volume Ratio and Storage on the Microbiological and Sensory Characteristics of Ready-to-Eat Shrimp ( Pandalus borealis) |
title_full_unstemmed |
Effects of Soluble Gas Stabilisation, Modified Atmosphere, Gas to Product Volume Ratio and Storage on the Microbiological and Sensory Characteristics of Ready-to-Eat Shrimp ( Pandalus borealis) |
title_sort |
effects of soluble gas stabilisation, modified atmosphere, gas to product volume ratio and storage on the microbiological and sensory characteristics of ready-to-eat shrimp ( pandalus borealis) |
publisher |
SAGE Publications |
publishDate |
2006 |
url |
http://dx.doi.org/10.1177/1082013206070171 http://journals.sagepub.com/doi/pdf/10.1177/1082013206070171 |
genre |
Pandalus borealis |
genre_facet |
Pandalus borealis |
op_source |
Food Science and Technology International volume 12, issue 5, page 445-454 ISSN 1082-0132 1532-1738 |
op_rights |
http://journals.sagepub.com/page/policies/text-and-data-mining-license |
op_doi |
https://doi.org/10.1177/1082013206070171 |
container_title |
Food Science and Technology International |
container_volume |
12 |
container_issue |
5 |
container_start_page |
445 |
op_container_end_page |
454 |
_version_ |
1802648838390939648 |