Spoilage evaluation, shelf-life prediction, and potential spoilage organisms of tropical brackish water shrimp (Penaeus notialis) at different storage temperatures

• Published in: Food Microbiology
• Main Authors: Dabade, D.S., den Besten, H.M.W., Azokpota, P., Nout, M.J.R., Hounhouigan, D.J., Zwietering, M.H.
• Format: Article in Journal/Newspaper
• Language: English
• Published: 2015
• Subjects: chemical characteristics; chilled storage; cold-smoked salmon; hydrogen-sulfide; indole production; lactic-acid bacteria; microbial-flora; modified atmosphere; pandalus-borealis; parapenaeus-longirostris; Pandalus borealis
• Online Access: https://research.wur.nl/en/publications/spoilage-evaluation-shelf-life-prediction-and-potential-spoilage-; https://doi.org/10.1016/j.fm.2014.11.005

Maintaining the freshness of shrimp is a concern to shrimp stakeholders. To improve shrimp quality management, it is of importance to evaluate shrimp spoilage characteristics. Therefore, microbiological, sensory, and chemical changes of naturally contaminated tropical brackish water shrimp (Penaeus notialis) during storage at 28 °C, 7 °C and 0 °C were assessed. H2S-producing bacteria were the dominant group of microorganisms at 28 °C and 7 °C whereas Pseudomonas spp. were dominant at 0 °C. Total volatile basic nitrogen and trimethylamine correlated well (R2 > 0.90) with the sensory scores. An empirical model to predict the shelf-life of naturally contaminated tropical shrimp as a function of storage temperature was developed. Specific groups of organisms were isolated at the sensory rejection times and assessed for spoilage potential in shrimps of which the endogenous flora was heat inactivated. Isolates capable of producing strong off-odor identified by 16S rRNA sequencing were mainly lactic acid bacteria (LAB) and Enterobacteriaceae at 28 °C or 7 °C and Pseudomonas spp. and LAB at 0 °C. The study contributes to the knowledge about tropical shrimp spoilage and provides a basis for the development of methods and tools to improve shrimp quality management. Keywords: Shrimp quality; Microbiological change; TVBN; Sensory rejection; Shelf-life prediction