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Biochemical, Physical, Chemical, and Microbiological Assessment of Blue Shrimp ( Litopenaeus stylirostris ) Stored in Ice

2013; Taylor & Francis; Volume: 24; Issue: 3 Linguagem: Inglês

10.1080/10498850.2013.771390

1547-0636

Dalila Fernanda Canizales-Rodríguez, Víctor Manuel Ocaño‐Higuera, Enrique Márquez‐Ríos, Abril Zoraida Graciano-Verdugo, José Luis Cárdenas-López, María Susana Yépiz-Gómez, Francisco Javier Castillo‐Yáñez,

Protein Hydrolysis and Bioactive Peptides

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.