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Glucose Oxidase/Catalase Solution for On‐board Control of Shrimp Microbial Spoilage: Model Studies
Author(s) -
KANTT C.A.,
BOUZAS J.,
DONDERO M.,
TORRES J.A.
Publication year - 1993
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1993.tb03220.x
Subject(s) - shrimp , glucose oxidase , chemistry , food science , catalase , food spoilage , seawater , ammonia , artificial seawater , pseudomonas fluorescens , biochemistry , fishery , biology , enzyme , bacteria , ecology , genetics
The potential of an immersion system of glucose oxidase (GOX, 1 unit/ml) and catalase (CAT) added to 4% w/v glucose in artificial seawater was determined for on‐board shrimp preservation. Fresh shrimp were frozen, radiation‐sterilized, thawed by adding artificial seawater and inoculated with Pseudomonas fluorescens (lo 4 CFU/g shrimp). Samples were stored at 1°C and treated after 24 hr or left as controls. Changes in shrimp and solution were monitored by total plate counts, ammonia and total volatile nitrogen. Solution discoloration due to shrimp melanosis was followed spectrophotometrically. Microbial lag phase was extended 44 5 d and after 14 d, GOX/CAT had reduced browing by ∼80% and inhibited ammonia and total volatile nitrogen production. Due to increase in nitrogen compounds, the enzyme solution should be replaced after 14 days.