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Biochemical, microbiological and sensory changes in shrimp ( Panaeus aztecus ) dipped in different solutions using face‐centred central composite design
Author(s) -
Pardio Violeta T.,
Waliszewski Krzysztof N.,
Zuñiga Paula
Publication year - 2011
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2010.02474.x
Subject(s) - potassium sorbate , ascorbic acid , shrimp , citric acid , chemistry , shelf life , food science , trimethylamine , central composite design , resorcinol , organoleptic , biochemistry , chromatography , organic chemistry , biology , response surface methodology , sugar , fishery
Summary Biochemical, microbiological and sensory changes during shelf‐life at −1 °C were determined in shrimp ( Panaeus aztecus ) previously dipped in ascorbic acid, citric acid, potassium sorbate and 4‐hexyl resorcinol solutions using face‐centred central composite design. Microbiological count, trimethylamine and hypoxantine production were measured. The lowest level of the total psychrotrophic bacteria, hypoxantine and trimethylamine were found in samples dipped in all containing chemicals solutions comparing to control treatment. Sensory studies showed that treatment A (ascorbic acid 4.50, citric acid 0.12, potassium sorbate 18.60 and 4‐hexyl resorcinol 0.25, all g L −1 ) and B (ascorbic acid 4.37, citric acid 1.26, potassium sorbate 7.03 and 4‐hexyl resorcinol 0.25, all g L −1 ) did not alter the typical sensory features of shrimp and were effective at delaying the bitter off‐flavour formation for 26 days. This study constitutes a promising alternative to extent shelf‐life of shrimp kept at −1 °C without freezing.