Effect of CO 2 on chemical and microbial changes of Pacific white shrimp during modified atmosphere packagingJournal of Aquatic Food Product Technology

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Authors
Yun-Fang Qian, Jing Xie, Sheng-Ping Yang, Wen-Hui Wu, Qing Xiong, Zhi-Li Gao, Jian-Bing Shi
Year
2015
DOI
10.1080/10498850.2014.914117
Subject
Food Science / Aquatic Science

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Download by: [University of Nebraska, Lincoln] Date: 19 December 2015, At: 22:24

Journal of Aquatic Food Product Technology

ISSN: 1049-8850 (Print) 1547-0636 (Online) Journal homepage: http://www.tandfonline.com/loi/wafp20

Effect of CO2 on chemical and microbial changes of

Pacific white shrimp during modified atmosphere packaging

Yun-Fang Qian, Jing Xie, Sheng-Ping Yang, Wen-Hui Wu, Qing Xiong, Zhi-Li

Gao & Jian-Bing Shi

To cite this article: Yun-Fang Qian, Jing Xie, Sheng-Ping Yang, Wen-Hui Wu, Qing Xiong, Zhi-Li

Gao & Jian-Bing Shi (2015): Effect of CO2 on chemical and microbial changes of Pacific white shrimp during modified atmosphere packaging, Journal of Aquatic Food Product Technology,

DOI: 10.1080/10498850.2014.914117

To link to this article: http://dx.doi.org/10.1080/10498850.2014.914117

Accepted author version posted online: 18

Nov 2015.

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Ac ce pte d M an us cri pt 1

Effect of CO2 on chemical and microbial changes of

Pacific white shrimp during modified atmosphere packaging

Yun-Fang Qian1, Jing Xie 1,2*, Sheng-Ping Yang1,2, Wen-Hui Wu1,2, Qing Xiong1, Zhi-Li

Gao1, Jian-Bing Shi1 (Y.-F. Qian, J. Xie *, S.-P. Yang, W.-H. Wu, Q. Xiong, Z.-L. Gao, J.-B.

Shi) 1Shanghai Engineering Research Center of Aquatic Product Processing & Preservation 2College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, P. R.

China *Author for correspondence. Tel/Fax: +86-21-61900061, E-mail: jxie@shou.edu.cn (Prof. J.

Xie)

Add: No. 999 Huchenghuan Road, Pudong District, Shanghai, 201306, P.R. China

The authors gratefully acknowledge the funding from National "Twelfth Five-Year" Plan for

Science & Technology Support (grant no: 2013BAD19B06), Shanghai Engineering Research

Center Construction Special from Shanghai Municipal Science and Technology Commission (grant no: 11DZ2280300), Leading Academic Discipline Project of Shanghai Municipal

Education Commission (grant no: J50704), and Excellent Thesis Grant from Shanghai Ocean

University.

ABSTRACT

This study monitored the physical, chemical, and sensory quality of raw Pacific white shrimp (Litopenaeus vannamei) and the evolution of microbial flora under modified atmosphere packaging (MAP) with varying concentrations of CO2 (95% CO2/ 5% O2; 80% CO2/ 15% N2/

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Ac ce pte d M an us cri pt 2 5% O2; 65% CO2/ 30% N2/ 5% O2) at 4 ?C during 10-day storage. Plate counts on selective agars indicated that MAP had a strong inhibitory effect on psychrotrophic bacteria, mesophilic bacteria, Enterobacteriaceae, and H2S-producing bacteria. Analyses with molecular techniques (denaturing gradient gel electrophoresis, DGGE) by extracting bacterial DNA from shrimp samples showed that Vibrio sp. and Aeromonas sp. were predominant in fresh MAP samples.

Shewanella putrefaciens, which dominated in samples stored in air, were found sporadically in

MAP samples. Interestingly, lactic acid bacteria were not predominant in MAP samples, whose pH values were high (6.66 to 8.14) during storage. The content of total volatile basic nitrogen in

MAP samples was about 10 mg N/g lower than the control at the end of storage. Higher lightness values and sensory scores were also observed in samples under MAP. However, MAP with

CO2 concentrations higher than 80% did not enhance the inhibitory effect on bacterial growth but induced more severe reddening and sensory quality loss.

Keywords Litopenaeus vannamei, modified atmosphere packaging, denaturing gradient gel electrophoresis, microbiota

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Ac ce pte d M an us cri pt 3

Introduction

Pacific white shrimp (Litopenaeus vannamei) is a commercial prawn species, which is widely consumed in the world. However, they are perishable postmortem with a very short shelf life ranging from hours to days depending on processing and storage conditions (Huang et al., 2012), which is mainly caused by spoilage bacteria and intrinsic enzymes. As recent research has revealed a tendency about preservation techniques in the commercialization of shrimp to be free of chemical preservatives, modified atmosphere packaging (MAP) should be introduced to extend the shelf life (Bono et al., 2012). The effectiveness and preservation mechanism of MAP has been studied in the past decades, and it has proven to be a successful technique for crustaceans (L?pez-Caballero et al., 2002; Noseda et al., 2012). CO2, O2, and N2 are most commonly used in modified atmosphere. CO2 has been reported to have an ability to inhibit the growth of spoilage bacteria and the development of blackening or melanosis (Mart?nez-Alvarez et al., 2005). O2 could retard the growth of strictly anaerobic bacteria, but a high level of O2 is also involved in the oxidation reaction of blackening, which reduces sensory acceptability of shrimp (Battaini et al., 2000).

Several studies have revealed that the quality changes and shelf life of fishery products during storage were correlated with the development of a group of spoilage bacteria (specific spoilage microorganisms, SSOs) (Gram and Huss, 1996). The characterization of microbiota in fishery

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Ac ce pte d M an us cri pt 4 products has been known to be highly dependent on the fish species and environmental conditions (Hovda et al., 2007; Leroi et al., 1998). Therefore, different products with different treatments need to be studied individually. Despite the large amount of research on the changes of quality indicators and total plate counts of the shelf-life-extended whole raw shrimp under modified atmospheres, very little information is available about the characterizations of microbiota during storage by culture-independent method (Bono et al., 2012; Gonclalves et al., 2003; Lu, 2009).