Quality Changes of Shrimp (Pandalus borealis) Stored under Different Cooling Conditions
ABSTRACT The influence of different cooling techniques and storage temperatures (‐1.5 °C or 1.5 °C) to prolong the shelf life of shrimp was evaluated by sensory analysis, physical methods, chemical analysis, and microbial analysis. Storage in liquid ice was more effective than flake ice or brine mix...
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Online Access: | http://dx.doi.org/10.1111/j.1365-2621.2005.tb11493.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.2005.tb11493.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.tb11493.x/fullpdf |
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crwiley:10.1111/j.1365-2621.2005.tb11493.x 2024-09-15T18:29:08+00:00 Quality Changes of Shrimp (Pandalus borealis) Stored under Different Cooling Conditions Zeng, Qing Zhu Thorarinsdottir, Kristin A. Olafsdottir, Gudrun 2005 http://dx.doi.org/10.1111/j.1365-2621.2005.tb11493.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.2005.tb11493.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.tb11493.x/fullpdf en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of Food Science volume 70, issue 7 ISSN 0022-1147 1750-3841 journal-article 2005 crwiley https://doi.org/10.1111/j.1365-2621.2005.tb11493.x 2024-07-30T04:19:27Z ABSTRACT The influence of different cooling techniques and storage temperatures (‐1.5 °C or 1.5 °C) to prolong the shelf life of shrimp was evaluated by sensory analysis, physical methods, chemical analysis, and microbial analysis. Storage in liquid ice was more effective than flake ice or brine mixed with flake ice in delaying spoilage of the shrimp by slowing down microbial growth and formation of total volatile basic nitrogen (TVB‐N) and trimethylamine (TMA). Total viable counts (TVC) showed that bacteria grew most quickly in shrimp stored in flake ice and in brine mixed with flake ice, followed by those in liquid ice at 1.5 °C and ‐1.5 °C, respectively. Lowest counts were observed in shrimp stored in liquid ice at ‐1.5 °C where the lag phase of growth was apparently extended at the beginning of storage. Principal component analysis (PCA) showed a good correlation between quality indicators related to microbial growth, TVC, pH, TVB‐N, TMA, responses of an electronic nose and sensory evaluation. Article in Journal/Newspaper Pandalus borealis Wiley Online Library Journal of Food Science 70 7 s459 s466 |
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Open Polar |
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Wiley Online Library |
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crwiley |
language |
English |
description |
ABSTRACT The influence of different cooling techniques and storage temperatures (‐1.5 °C or 1.5 °C) to prolong the shelf life of shrimp was evaluated by sensory analysis, physical methods, chemical analysis, and microbial analysis. Storage in liquid ice was more effective than flake ice or brine mixed with flake ice in delaying spoilage of the shrimp by slowing down microbial growth and formation of total volatile basic nitrogen (TVB‐N) and trimethylamine (TMA). Total viable counts (TVC) showed that bacteria grew most quickly in shrimp stored in flake ice and in brine mixed with flake ice, followed by those in liquid ice at 1.5 °C and ‐1.5 °C, respectively. Lowest counts were observed in shrimp stored in liquid ice at ‐1.5 °C where the lag phase of growth was apparently extended at the beginning of storage. Principal component analysis (PCA) showed a good correlation between quality indicators related to microbial growth, TVC, pH, TVB‐N, TMA, responses of an electronic nose and sensory evaluation. |
format |
Article in Journal/Newspaper |
author |
Zeng, Qing Zhu Thorarinsdottir, Kristin A. Olafsdottir, Gudrun |
spellingShingle |
Zeng, Qing Zhu Thorarinsdottir, Kristin A. Olafsdottir, Gudrun Quality Changes of Shrimp (Pandalus borealis) Stored under Different Cooling Conditions |
author_facet |
Zeng, Qing Zhu Thorarinsdottir, Kristin A. Olafsdottir, Gudrun |
author_sort |
Zeng, Qing Zhu |
title |
Quality Changes of Shrimp (Pandalus borealis) Stored under Different Cooling Conditions |
title_short |
Quality Changes of Shrimp (Pandalus borealis) Stored under Different Cooling Conditions |
title_full |
Quality Changes of Shrimp (Pandalus borealis) Stored under Different Cooling Conditions |
title_fullStr |
Quality Changes of Shrimp (Pandalus borealis) Stored under Different Cooling Conditions |
title_full_unstemmed |
Quality Changes of Shrimp (Pandalus borealis) Stored under Different Cooling Conditions |
title_sort |
quality changes of shrimp (pandalus borealis) stored under different cooling conditions |
publisher |
Wiley |
publishDate |
2005 |
url |
http://dx.doi.org/10.1111/j.1365-2621.2005.tb11493.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.2005.tb11493.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.tb11493.x/fullpdf |
genre |
Pandalus borealis |
genre_facet |
Pandalus borealis |
op_source |
Journal of Food Science volume 70, issue 7 ISSN 0022-1147 1750-3841 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1111/j.1365-2621.2005.tb11493.x |
container_title |
Journal of Food Science |
container_volume |
70 |
container_issue |
7 |
container_start_page |
s459 |
op_container_end_page |
s466 |
_version_ |
1810470544712138752 |