Combined effect of low acid paste and modified atmospheric condition on quality changes of white shrimp Litopenaeus vannamei during chilled storage

Koonpaew. B., . and Usawakesmanee W., . and Pengseng N., . and Siripongvutikron S., . and Wittaya T., . Combined effect of low acid paste and modified atmospheric condition on quality changes of white shrimp Litopenaeus vannamei during chilled storage. pp. 1573-1580. ISSN 2231-7546

Antibacterial activity total phenolic compound content beta-carotene content and antioxidant activity of low acid paste Tom-Yum paste was evaluated before subjected to apply to white shrimp as marinade agent. It was found that Tom-Yum paste could inhibit S. aureus E. coli 0157:H7 L. monocytogenes and P. fluorescens with clear zones sizes of 21.2-24.8 14.2-18.3 11.2-12.6 and 7.0-9.0 mm respectively. The beta-carotene total phenolic compound content and IC50 value of Tom-Yum paste were 676.4652.41 g/g dried sample 1.000.07 g catechin/100 g dried sample and 2.170.16 mg dried sample/ml extract solution respectively. The shelf-life of marinated shrimp kept in normal air and modified atmospheric packagings were 15-18 and 18-21 days respectively while shelf-life of raw white shrimp was only 9-12 days. Using marinating and modified atmosphere condition could provide more antibacterial and antioxidant properties resulted in increased white shrimp shelf-life.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/19%20(04)%202012/38%20I...

Abstract

Antibacterial activity total phenolic compound content beta-carotene content and antioxidant activity of low acid paste Tom-Yum paste was evaluated before subjected to apply to white shrimp as marinade agent. It was found that Tom-Yum paste could inhibit S. aureus E. coli 0157:H7 L. monocytogenes and P. fluorescens with clear zones sizes of 21.2-24.8 14.2-18.3 11.2-12.6 and 7.0-9.0 mm respectively. The beta-carotene total phenolic compound content and IC50 value of Tom-Yum paste were 676.4652.41 g/g dried sample 1.000.07 g catechin/100 g dried sample and 2.170.16 mg dried sample/ml extract solution respectively. The shelf-life of marinated shrimp kept in normal air and modified atmospheric packagings were 15-18 and 18-21 days respectively while shelf-life of raw white shrimp was only 9-12 days. Using marinating and modified atmosphere condition could provide more antibacterial and antioxidant properties resulted in increased white shrimp shelf-life.

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Item Type:	Article
AGROVOC Term:	Antibacterial agents
AGROVOC Term:	Phenolic content
AGROVOC Term:	Marinating
AGROVOC Term:	Listeria monocytogenes
AGROVOC Term:	Antioxidants
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22251

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