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Combined effect of low acid paste and modified atmospheric condition on quality changes of white shrimp, Litopenaeus vannamei during chilled storage.

التفاصيل البيبلوغرافية
العنوان: Combined effect of low acid paste and modified atmospheric condition on quality changes of white shrimp, Litopenaeus vannamei during chilled storage.
المؤلفون: S. Siripongvutikron, W. Usawakesmanee, T. Wittaya, B. Koonpaew, N. Pengseng
المصدر: International Food Research Journal; 2012, Vol. 19 Issue 4, p1573-1580, 8p
مصطلحات موضوعية: FOOD research, SOUPS, PHENOLS, BETA carotene, ANTIOXIDANTS, PENAEUS schmitti
مستخلص: Antibacterial activity, total phenolic compound content, beta-carotene content and antioxidant activity of low acid paste, Tom-Yum paste was evaluated before subjected to apply to white shrimp as marinade agent. It was found that Tom-Yum paste could inhibit S. aureus, E. coli 0157:H7, L. monocytogenes and P. fluorescens with clear zone's sizes of 21.2-24.8, 14.2-18.3, 11.2-12.6 and 7.0-9.0 mm, respectively. The beta-carotene, total phenolic compound content and IC50 value of Tom-Yum paste were 676.46±52.41 µg/g dried sample, 1.00±0.07 g catechin/100 g dried sample and 2.17±0.16 mg dried sample/ml extract solution, respectively. The shelf-life of marinated shrimp kept in normal air and modified atmospheric packagings were 15-18 and 18-21 days, respectively, while shelf-life of raw white shrimp was only 9-12 days. Using marinating and modified atmosphere condition could provide more antibacterial and antioxidant properties resulted in increased white shrimp shelf-life. [ABSTRACT FROM AUTHOR]
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قاعدة البيانات: Complementary Index
الوصف
تدمد:19854668