Toward shrimp consumption without chemicals: Combined effects of freezing and modified atmosphere packaging (MAP) on some quality characteristics of Giant Red Shrimp (Aristaeomorpha foliacea) during storage

Concetta Maria Messina, Andrea Santulli, Gabriele Giacalone, Charles Odilichukwu R. Okpala, Giuseppina R.A. Alberio, Gabriele Giacalone, Gabriele Giacalone, Giovanni Spagna, Gioacchino Bono

Risultato della ricerca: Articlepeer review

30 Citazioni (Scopus)

Abstract

The combined effects of freezing and modified atmosphere packaging (MAP) (100% N2 and 50% N2 + 50% CO2) on some quality characteristics of Giant Red Shrimp (GRS) (Aristaeomorpha foliacea) was studied during 12-month storage. In particular, the quality characteristics determined proximal and gas compositions, melanosis scores, pH, total volatile basic-nitrogen (TVB-N), thiobarbituric acid (TBA) as well as free amino acid (FAA). In addition, the emergent data were compared to those subject to vacuum packaging as well as conventional preservative method of sulphite treatment (SUL). Most determined qualities exhibited quantitative differences with storage. By comparisons, while pH and TVB-N statistically varied between treatments (P < 0.05) and TBA that ranged between ∼0.15 and 0.30 mg MDA/kg appeared least at end of storage for 100% N2 treated-group, the latter having decreased melanosis scores showed such treatments with high promise to keep the colour of GRS sample hence, potential replacement for SUL group. By comparisons also, while some individual FAA values showed increases especially at the 100% N2-treated group, the total FAAs statistically differed with storage (P < 0.05). The combination of freezing and MAP treatments as preservative treatment method shows high promise to influence some quality characteristics of GRS samples of this study.
Lingua originaleEnglish
pagine (da-a)581-588
Numero di pagine8
RivistaFOOD CHEMISTRY
Volume197, part A
Stato di pubblicazionePublished - 2016

All Science Journal Classification (ASJC) codes

  • Analytical Chemistry
  • Food Science

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