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Effect of storage temperature and packaging on quality and shelf‐life of high pressure processed black tiger shrimp ( Penaeus monodon )
Author(s) -
Kaur Barjinder Pal,
Srinivasa Rao P.
Publication year - 2018
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.13366
Subject(s) - penaeus monodon , shrimp , shelf life , tiger , pascalization , food science , low density polyethylene , fishery , high pressure , polyethylene , chemistry , environmental science , biology , materials science , composite material , mathematics , engineering , engineering physics , algorithm
The effect of high pressure processing (361 MPa/12 min/46 °C) on the quality and shelf‐life of black tiger shrimp was investigated. Changes in physical, biochemical, microbiological, and sensory attributes of samples packed in low density polyethylene (LDPE), ethylene vinyl alcohol (EVOH), and multilayer metalized polyester (MMP) pouches were examined during storage at 4, 15, and 25 °C for 30 days. The estimated shelf‐life of pressure treated samples based on sensory, chemical, and microbiological data was found to be 30 days for EVOH and MMP samples and 18 days for LDPE samples at 4 °C. The control and high pressure samples at 15 °C reach the unacceptable limit by 3rd and 9th day of storage, respectively. However, the samples at 25 °C showed shelf‐life of less than 3 days. Among the packages employed in the study, EVOH film was adjudged to be best in maintaining the quality of shrimp. Practical applications In global seafood market, shrimp is a commercially traded important commodity. The conducted study detailed about the quality changes occurred due to microbial activity and biochemical reactions in high pressure processed black tiger shrimp under different storage and packaging conditions and their impact on the shelf‐life. The provided data will be useful in the selection of appropriate conditions to preserve the valuable catch, establish high quality and safety requirements to enhance the marketing potential of shrimp.