Biochemical, physical, chemical, and microbiological assessment of blue shrimp (Litopenaeus stylirostris) stored in ice

Dalila F. Canizales-Rodríguez, Víctor M. Ocaño-Higuera, Enrique Marquez-Rios, Abril Z. Graciano-Verdugo, Jose L. Cárdenas-López, María S. Yepiz-Gómez, Francisco J. Castillo-Yáñez

Research output: Contribution to journalArticlepeer-review

17 Scopus citations

Abstract

Copyright © Taylor & Francis Group, LLC. Postmortem changes in blue shrimp (Litopenaeus stylirostris) muscle were studied on the basis of biochemical, chemical, physical, and microbiological changes during an 18 day storage period at 0°C. Adenosine 5′-triphosphate (ATP) content, breakdown products, K-value, pH, trimethylamine nitrogen (TMA-N), total volatile basic nitrogen (TVB-N), water holding capacity (WHC), color, and texture (shear force) changes were examined. Also, total mesophilic and psychrophilic bacterial counts were measured. K-value increased linearly (r2= 0.98) from an initial value of 1.37 ± 0.59 to 59.42 ± 6.05% at Day 18. Spoilage indicators TVB-N and TMA-N increased from 29.56 ± 1.33 and 0.69 ± 0.25 to 39.04 and 2.04 ± 0.59 mg of N/100 g at Day 18, respectively; meanwhile, the total viable counts of mesophilic and psychrophilic bacteria increased from 3.48 ± 0.44 and 2.61 ± 0.29 log CFU/g to 6.27 ± 0.21 and 7.14 ± 0.39 log CFU/g, respectively, which indicated spoilage at the end of the storage period. The pH, texture, WHC, and color were affected (p < 0.05) during the storage period. Overall, results indicate that blue shrimp muscle quality was maintained for 12 days of storage in ice.
Original languageAmerican English
Pages (from-to)259-269
Number of pages11
JournalJournal of Aquatic Food Product Technology
DOIs
StatePublished - 3 Apr 2015

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