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Effects of Nisin Treatment on the Shelf Life of Ready-to-Eat Roasted Shrimp (Penaeus vannamei)

Received: 20 January 2021     Published: 26 April 2021
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Abstract

The microbiological, biochemical, and physicochemical changes of ready-to-eat shrimps (Penaeus vannamei) with high water content, subjected to nisin treatment in combination of hurdle technology, were investigated. The ready-to-eat shrimps were processed by boiling, drying, treatment with nisin solution, seasoning, and roasting, followed by vacuum packaging, sterilization, and storage at room temperature (25°C). The results showed that the samples treated with nisin in combination with other hurdles resulted in a significant decrease in bacterial counts (Bacillus cereus and native microflora) compared to the control samples. Additionally, the nisin-treated samples possessed better biochemical and physicochemical properties, as well as better sensory patterns. According to the safety guidelines for roasted shrimp (SC/T 3305-2003), the shelf life of ready-to-eat shrimp with 48–53% moisture content was extended by nisin application at concentrations of 60 and 100 mg/kg of nisin; specifically, ready-to-eat shrimp maintained good quality from 4–6 days up to 6–12 and 8–14 days corresponding to 60 and 100 mg/kg of nisin treatments, respectively. Nisin treatment combined with hurdle technology in the production of ready-to-eat shrimp provides a highly valued product in China.

Published in Advances in Biochemistry (Volume 9, Issue 2)
DOI 10.11648/j.ab.20210902.11
Page(s) 18-24
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2021. Published by Science Publishing Group

Keywords

Natural Antimicrobials, Hurdle Technology, Ready-to-Eat Shrimp, Shelf Life, Spoilage Organisms

References
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[2] Yahia, E. M., Barry-Ryan, C. & Dris, R. Treatments and Techniques to Minimise the Postharvest Losses of Perishable Food Crops. Springer Netherlands. 2004. pp. 95-133.
[3] Pivarnik, L. F., Richard, N. L., Gable, R. K. & Worobo, R. W. Knowledge and Attitudes of Produce and Seafood Processors and Food Safety Educators Regarding Nonthermal Processes. Journal of Food Science Education, 2016, pp. 120-128.
[4] Leistner, L. Basic aspects of food preservation by hurdle technology. International Journal of Food Microbiology, 2000, pp. 181.
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[6] Cui, H., Xue, C., Xue, Y., Wei, S., Li, Z. & Cong, H. Development of shelf-stable, ready-to-eat (RTE) shrimps (Litopenaeus vannamei) using water activity lowering agent by response surface methodology. J Food Sci Technol, 2013, pp. 56-59.
[7] Wang, H., Li, X., Yang, X. & Guo, Q. Effect of Moisture Content on the Quality and Storage Properties of Roast Shrimp. Mordern Food Science and Technology, 2011, pp. 901-904.
[8] Mcte, G., Beumer, R. R., Leijendekkers, S. & Rombouts, F. M. Incidence of Bacillus cereus and Bacillus subtilis in foods in the Netherlands. Food Microbiology, 1996, pp. 53-58.
[9] Wijnands, L. M., Dufrenne, J. B., Rombouts, F. M., Ph, I. T. V. & van Leusden, F. M. Prevalence of potentially pathogenic Bacillus cereus in food commodities in The Netherlands. Journal of Food Protection, 2006, pp. 2587.
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[13] Wan, N. M., Poole, S. E., Deeth, H. C. & Dykes, G. A. Effects of nisin, EDTA and salts of organic acids on Listeria monocytogenes, Salmonella and native microflora on fresh vacuum packaged shrimps stored at 4°C. Food Microbiology, 2012, pp. 43.
[14] Ayari, S., Dussault, D., Hamdi, M. & Lacroix, M. Growth and toxigenic potential of Bacillus cereus during storage temperature abuse in cooked irradiated chicken rice in combination with nisin and carvacrol. LWT-Food Science and Technology, 2016, pp. 19-25.
[15] Khan, I. & Oh, D. H. Integration of nisin into nanoparticles for application in foods. Innovative Food Science & Emerging Technologies, 2016, pp. 376-384.
[16] Lu, S., Chi, H., Li, X. & Yang, X. Effect of secondary sterilization on the quality changes of roast shrimp (Litopenaeus vannamei). Marine Fisheries, 2017, pp. 331-339.
[17] Chi, H. & Holo, H. Synergistic Antimicrobial Activity Between the Broad Spectrum Bacteriocin Garvicin KS and Nisin, Farnesol and Polymyxin B Against Gram-Positive and Gram-Negative Bacteria. Current Microbiology, 2018, pp. 272-277.
[18] Masniyom, P., Benjakul, S. & Visessanguan, W. Shelf-life extension of refrigerated seabass slices under modified atmosphere packaging. Journal of the Science of Food & Agriculture, 2002, pp. 873-880.
[19] Udayasoorian, L., Peter, M., Sabina, K., Indumathi, C. & Muthusamy, S. Comparative evaluation on shelf life extension of MAP packed Litopenaeus vannamei shrimp treated with natural extracts. LWT-Food Science and Technology, 2017, pp. 217-224.
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Cite This Article
  • APA Style

    Feng Han, Shuyan Lu, Hai Chi. (2021). Effects of Nisin Treatment on the Shelf Life of Ready-to-Eat Roasted Shrimp (Penaeus vannamei). Advances in Biochemistry, 9(2), 18-24. https://doi.org/10.11648/j.ab.20210902.11

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    ACS Style

    Feng Han; Shuyan Lu; Hai Chi. Effects of Nisin Treatment on the Shelf Life of Ready-to-Eat Roasted Shrimp (Penaeus vannamei). Adv. Biochem. 2021, 9(2), 18-24. doi: 10.11648/j.ab.20210902.11

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    AMA Style

    Feng Han, Shuyan Lu, Hai Chi. Effects of Nisin Treatment on the Shelf Life of Ready-to-Eat Roasted Shrimp (Penaeus vannamei). Adv Biochem. 2021;9(2):18-24. doi: 10.11648/j.ab.20210902.11

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  • @article{10.11648/j.ab.20210902.11,
      author = {Feng Han and Shuyan Lu and Hai Chi},
      title = {Effects of Nisin Treatment on the Shelf Life of Ready-to-Eat Roasted Shrimp (Penaeus vannamei)},
      journal = {Advances in Biochemistry},
      volume = {9},
      number = {2},
      pages = {18-24},
      doi = {10.11648/j.ab.20210902.11},
      url = {https://doi.org/10.11648/j.ab.20210902.11},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ab.20210902.11},
      abstract = {The microbiological, biochemical, and physicochemical changes of ready-to-eat shrimps (Penaeus vannamei) with high water content, subjected to nisin treatment in combination of hurdle technology, were investigated. The ready-to-eat shrimps were processed by boiling, drying, treatment with nisin solution, seasoning, and roasting, followed by vacuum packaging, sterilization, and storage at room temperature (25°C). The results showed that the samples treated with nisin in combination with other hurdles resulted in a significant decrease in bacterial counts (Bacillus cereus and native microflora) compared to the control samples. Additionally, the nisin-treated samples possessed better biochemical and physicochemical properties, as well as better sensory patterns. According to the safety guidelines for roasted shrimp (SC/T 3305-2003), the shelf life of ready-to-eat shrimp with 48–53% moisture content was extended by nisin application at concentrations of 60 and 100 mg/kg of nisin; specifically, ready-to-eat shrimp maintained good quality from 4–6 days up to 6–12 and 8–14 days corresponding to 60 and 100 mg/kg of nisin treatments, respectively. Nisin treatment combined with hurdle technology in the production of ready-to-eat shrimp provides a highly valued product in China.},
     year = {2021}
    }
    

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  • TY  - JOUR
    T1  - Effects of Nisin Treatment on the Shelf Life of Ready-to-Eat Roasted Shrimp (Penaeus vannamei)
    AU  - Feng Han
    AU  - Shuyan Lu
    AU  - Hai Chi
    Y1  - 2021/04/26
    PY  - 2021
    N1  - https://doi.org/10.11648/j.ab.20210902.11
    DO  - 10.11648/j.ab.20210902.11
    T2  - Advances in Biochemistry
    JF  - Advances in Biochemistry
    JO  - Advances in Biochemistry
    SP  - 18
    EP  - 24
    PB  - Science Publishing Group
    SN  - 2329-0862
    UR  - https://doi.org/10.11648/j.ab.20210902.11
    AB  - The microbiological, biochemical, and physicochemical changes of ready-to-eat shrimps (Penaeus vannamei) with high water content, subjected to nisin treatment in combination of hurdle technology, were investigated. The ready-to-eat shrimps were processed by boiling, drying, treatment with nisin solution, seasoning, and roasting, followed by vacuum packaging, sterilization, and storage at room temperature (25°C). The results showed that the samples treated with nisin in combination with other hurdles resulted in a significant decrease in bacterial counts (Bacillus cereus and native microflora) compared to the control samples. Additionally, the nisin-treated samples possessed better biochemical and physicochemical properties, as well as better sensory patterns. According to the safety guidelines for roasted shrimp (SC/T 3305-2003), the shelf life of ready-to-eat shrimp with 48–53% moisture content was extended by nisin application at concentrations of 60 and 100 mg/kg of nisin; specifically, ready-to-eat shrimp maintained good quality from 4–6 days up to 6–12 and 8–14 days corresponding to 60 and 100 mg/kg of nisin treatments, respectively. Nisin treatment combined with hurdle technology in the production of ready-to-eat shrimp provides a highly valued product in China.
    VL  - 9
    IS  - 2
    ER  - 

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Author Information
  • East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai, China

  • East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai, China

  • East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai, China

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