Effect of Vacuum Packaging and Sous Vide Processing on the Quality of Indian White Shrimp (Fenneropenaeus indicus) During Chilled Storage
| العنوان: | Effect of Vacuum Packaging and Sous Vide Processing on the Quality of Indian White Shrimp (Fenneropenaeus indicus) During Chilled Storage |
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| المؤلفون: | T.K. Srinivasa Gopal, C.N. Ravishankar, C.O. Mohan |
| المصدر: | Journal of Aquatic Food Product Technology. 26:1280-1292 |
| بيانات النشر: | Informa UK Limited, 2016. |
| سنة النشر: | 2016 |
| مصطلحات موضوعية: | 0106 biological sciences, 3-Log Reduction, Sous vide, Pasteurization, 04 agricultural and veterinary sciences, Aquatic Science, Vacuum packing, Biology, Shelf life, 040401 food science, 01 natural sciences, Shrimp, law.invention, Fishery, 0404 agricultural biotechnology, Lipid oxidation, law, 010608 biotechnology, Food science, Food Science, Mesophile |
| الوصف: | A comparative study was undertaken to assess the effect of sous vide (SV) processing, vacuum, and ordinary air packaging on the quality and shelf life of condiment-incorporated Indian white shrimp (Fenneropenaeus indicus) during chilled storage. The pasteurization value (PV) for SV-processed shrimp was 4.02 min at 90oC. The initial K value of shrimp (2.17%) increased to 5.26% with SV processing and further increased to a value of 46.9% on the day of sensory rejection, compared with 64.3% and 62.7% for vacuum and air-packed samples, respectively. A nearly 3 log reduction in total mesophilic count was observed for SV-processed shrimp. Formation of volatile bases, indole, and lipid oxidation was significantly (p < 0.05) inhibited in SV-processed shrimp compared to others. SV processing extended the shelf life of condiment-incorporated shrimp up to 28 days, compared to only 15 and 8 days for vacuum and air-packed samples, respectively. |
| تدمد: | 1547-0636 1049-8850 |
| DOI: | 10.1080/10498850.2016.1236869 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_________::c59e4aca7979e2df549ed756c8c0fa45 https://doi.org/10.1080/10498850.2016.1236869 |
| رقم الانضمام: | edsair.doi...........c59e4aca7979e2df549ed756c8c0fa45 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 15470636 10498850 |
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| DOI: | 10.1080/10498850.2016.1236869 |