Effects of alginate oligosaccharides treatment on preservation and fresh-keeping mechanism of shrimp during frozen storage

Detalhes bibliográficos
Autor(a) principal: YAN,Fen
Data de Publicação: 2020
Outros Autores: WANG,Mei, CHEN,Xinghang, LI,Xiaoyue, WU,Yiqun, FU,Caili
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000600380
Resumo: Abstract In this study, we investigated the influence of alginate oligosaccharides (AOS) coating on the quality of white shrimp (P. vannamei) at 4 ± 1 °C. We measured shrimp quality by surveying changes in certain properties, such as sensory quality, the microbiota, total volatile basic nitrogen (TVB-N), pH, and sensory characteristics. Compared to control group, AOS coating effectively stopped the growth of bacteria and decreased the formation of TVB-N (from 40% down to 30%). The pH of samples treated with AOS was visibly lower than that of the control group. The sensory quality of the AOS coated shrimp resembled microbial and physicochemical properties, and the acceptability was improved. Furthermore, we found the abundance of spoilage microorganisms, such as Shewanella and Pseudoalteromonas, in AOS coated groups is reduced compared to control groups. All these results suggest that our AOS coating treatment may improve storage and preservation of frozen shrimp.
id SBCTA-1_159381bb3b93ab08ed3544bd749ba231
oai_identifier_str oai:scielo:S0101-20612020000600380
network_acronym_str SBCTA-1
network_name_str Food Science and Technology (Campinas)
repository_id_str
spelling Effects of alginate oligosaccharides treatment on preservation and fresh-keeping mechanism of shrimp during frozen storagealginate oligosaccharidesshelf lifebacterial diversitymicrobial communitiespreservationAbstract In this study, we investigated the influence of alginate oligosaccharides (AOS) coating on the quality of white shrimp (P. vannamei) at 4 ± 1 °C. We measured shrimp quality by surveying changes in certain properties, such as sensory quality, the microbiota, total volatile basic nitrogen (TVB-N), pH, and sensory characteristics. Compared to control group, AOS coating effectively stopped the growth of bacteria and decreased the formation of TVB-N (from 40% down to 30%). The pH of samples treated with AOS was visibly lower than that of the control group. The sensory quality of the AOS coated shrimp resembled microbial and physicochemical properties, and the acceptability was improved. Furthermore, we found the abundance of spoilage microorganisms, such as Shewanella and Pseudoalteromonas, in AOS coated groups is reduced compared to control groups. All these results suggest that our AOS coating treatment may improve storage and preservation of frozen shrimp.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2020-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000600380Food Science and Technology v.40 suppl.2 2020reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.27019info:eu-repo/semantics/openAccessYAN,FenWANG,MeiCHEN,XinghangLI,XiaoyueWU,YiqunFU,Cailieng2020-11-23T00:00:00Zoai:scielo:S0101-20612020000600380Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2020-11-23T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Effects of alginate oligosaccharides treatment on preservation and fresh-keeping mechanism of shrimp during frozen storage
title Effects of alginate oligosaccharides treatment on preservation and fresh-keeping mechanism of shrimp during frozen storage
spellingShingle Effects of alginate oligosaccharides treatment on preservation and fresh-keeping mechanism of shrimp during frozen storage
YAN,Fen
alginate oligosaccharides
shelf life
bacterial diversity
microbial communities
preservation
title_short Effects of alginate oligosaccharides treatment on preservation and fresh-keeping mechanism of shrimp during frozen storage
title_full Effects of alginate oligosaccharides treatment on preservation and fresh-keeping mechanism of shrimp during frozen storage
title_fullStr Effects of alginate oligosaccharides treatment on preservation and fresh-keeping mechanism of shrimp during frozen storage
title_full_unstemmed Effects of alginate oligosaccharides treatment on preservation and fresh-keeping mechanism of shrimp during frozen storage
title_sort Effects of alginate oligosaccharides treatment on preservation and fresh-keeping mechanism of shrimp during frozen storage
author YAN,Fen
author_facet YAN,Fen
WANG,Mei
CHEN,Xinghang
LI,Xiaoyue
WU,Yiqun
FU,Caili
author_role author
author2 WANG,Mei
CHEN,Xinghang
LI,Xiaoyue
WU,Yiqun
FU,Caili
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv YAN,Fen
WANG,Mei
CHEN,Xinghang
LI,Xiaoyue
WU,Yiqun
FU,Caili
dc.subject.por.fl_str_mv alginate oligosaccharides
shelf life
bacterial diversity
microbial communities
preservation
topic alginate oligosaccharides
shelf life
bacterial diversity
microbial communities
preservation
description Abstract In this study, we investigated the influence of alginate oligosaccharides (AOS) coating on the quality of white shrimp (P. vannamei) at 4 ± 1 °C. We measured shrimp quality by surveying changes in certain properties, such as sensory quality, the microbiota, total volatile basic nitrogen (TVB-N), pH, and sensory characteristics. Compared to control group, AOS coating effectively stopped the growth of bacteria and decreased the formation of TVB-N (from 40% down to 30%). The pH of samples treated with AOS was visibly lower than that of the control group. The sensory quality of the AOS coated shrimp resembled microbial and physicochemical properties, and the acceptability was improved. Furthermore, we found the abundance of spoilage microorganisms, such as Shewanella and Pseudoalteromonas, in AOS coated groups is reduced compared to control groups. All these results suggest that our AOS coating treatment may improve storage and preservation of frozen shrimp.
publishDate 2020
dc.date.none.fl_str_mv 2020-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000600380
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000600380
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.27019
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.40 suppl.2 2020
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
_version_ 1752126326839443456

Registros relacionados