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Glucose Oxidase/Cqtalase Improves Preservation of Shrimp ( Heterocarpus reedi )
Author(s) -
DONDERO MARTA,
EGAÑA WLADIMIR,
TARKY WASHINGTON,
CIFUENTES ANTONIO,
TORRES J. ANTONIO
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.tb09356.x
Subject(s) - shrimp , food spoilage , glucose oxidase , food science , preservative , chemistry , fishery , biology , biochemistry , enzyme , bacteria , genetics
The preservative effect of glucose oxidase (GOX) and catalase (CAT) in a 4% glucose aqueous solution were evaluated on shrimp ( Heterocarpus reedi ) stored at 0–2°C. On‐board and immediately after catch, shrimp were washed with tap water at 10°C, and dipped or kept in the enzyme solution. Microbial (total psychrotrophs and Pseudomonas spp. counts), chemical (total volatile bases, ammonia and pH) and sensory tests (whole‐raw and cooked‐peeled samples) showed that holding shrimp in the GOX/CAT/glucose solution retarded microbial spoilage and preserved quality more effectively than dipping shrimp in the same solution. The importance of treating shrimp as early as possible was demonstrated by comparing shrimp treated 4 and 82 hr after catch.