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Impact of the O2 concentrations on bacterial communities and quality of modified atmosphere packaged Pacific white shrimp (Litopenaeus vannamei).
J Food Sci. 2013 Dec; 78(12):M1878-84.JF

Abstract

The importance of spoilage-related bacteria in fresh Pacific white shrimp (Litopenaeus vannamei) under different modified atmospheres (MAs) at 4 °C and the effect of O2 were demonstrated in the current study. The changes of bacterial communities in MA-packed shrimp during cold storage were studied by a combined method of plate counts with isolation and identification. Three gas mixtures were applied: 80% CO2 /5% O2 /15% N2, 80% CO2 /10% O2 /10% N2 and 80% CO2 /20% O2, and unsealed packages of shrimp were used as the control. In addition, the TVB-N, pH, whiteness index, and sensory scores were also determined to evaluate the quality changes of shrimp. MA packaging effectively inhibited the increase of total psychrotrophic bacteria counts and H2 S-producing bacteria counts by about 1.7 and 2.1 log cycles, respectively. The growth of Gram-negative spoilage bacteria in shrimp, including Shewanella spp., Aeromonas spp., and Pseudomonas spp., was inhibited by MA packaging, but the growth rate of Gram-positive bacteria such as lactic acid bacteria (LAB) and Brochothrix spp. were less affected by MA as effectively as Gram-negative bacteria. In comparison with the MA-packaged samples, the counts of H2 S producers in shrimp under a CO2 -enriched atmosphere with 20% O2 were slightly lower than the count in samples under an atmosphere with 5% O2 . However, MA with 20% O2 led to higher concentrations of TVB-N, and lower whiteness values and sensory scores. The shelf life of shrimp under 80% CO2 /10% O2 /10% N2 has been prolonged by > 6 d in comparison with the control according to the sensory scores.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Qian YF
Shanghai Engineering Research Center of Aquatic Product Processing & Preservation College of Food Science & Technology, Shanghai Ocean Univ., Shanghai, 201306, P. R. China.
Yang SP
No affiliation info available
Xie J
No affiliation info available
Xiong Q
No affiliation info available
Gao ZL
No affiliation info available

MeSH

AeromonasAnimalsCarbon DioxideColony Count, MicrobialFood ContaminationFood MicrobiologyFood PackagingFood QualityGram-Positive BacteriaNitrogenOdorantsOxygenPenaeidaePseudomonasRefrigerationShellfishShewanella

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

24329954

Citation

Qian, Yun-Fang, et al. "Impact of the O2 Concentrations On Bacterial Communities and Quality of Modified Atmosphere Packaged Pacific White Shrimp (Litopenaeus Vannamei)." Journal of Food Science, vol. 78, no. 12, 2013, pp. M1878-84.
Qian YF, Yang SP, Xie J, et al. Impact of the O2 concentrations on bacterial communities and quality of modified atmosphere packaged Pacific white shrimp (Litopenaeus vannamei). J Food Sci. 2013;78(12):M1878-84.
Qian, Y. F., Yang, S. P., Xie, J., Xiong, Q., & Gao, Z. L. (2013). Impact of the O2 concentrations on bacterial communities and quality of modified atmosphere packaged Pacific white shrimp (Litopenaeus vannamei). Journal of Food Science, 78(12), M1878-84. https://doi.org/10.1111/1750-3841.12305
Qian YF, et al. Impact of the O2 Concentrations On Bacterial Communities and Quality of Modified Atmosphere Packaged Pacific White Shrimp (Litopenaeus Vannamei). J Food Sci. 2013;78(12):M1878-84. PubMed PMID: 24329954.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Impact of the O2 concentrations on bacterial communities and quality of modified atmosphere packaged Pacific white shrimp (Litopenaeus vannamei). AU - Qian,Yun-Fang, AU - Yang,Sheng-Ping, AU - Xie,Jing, AU - Xiong,Qing, AU - Gao,Zhi-Li, PY - 2013/03/20/received PY - 2013/08/26/accepted PY - 2013/12/17/entrez PY - 2013/12/18/pubmed PY - 2014/7/30/medline KW - Litopenaeus vannamei KW - microbial ecosystem KW - modified atmosphere packaging KW - phenotypic identification KW - quality SP - M1878 EP - 84 JF - Journal of food science JO - J Food Sci VL - 78 IS - 12 N2 - The importance of spoilage-related bacteria in fresh Pacific white shrimp (Litopenaeus vannamei) under different modified atmospheres (MAs) at 4 °C and the effect of O2 were demonstrated in the current study. The changes of bacterial communities in MA-packed shrimp during cold storage were studied by a combined method of plate counts with isolation and identification. Three gas mixtures were applied: 80% CO2 /5% O2 /15% N2, 80% CO2 /10% O2 /10% N2 and 80% CO2 /20% O2, and unsealed packages of shrimp were used as the control. In addition, the TVB-N, pH, whiteness index, and sensory scores were also determined to evaluate the quality changes of shrimp. MA packaging effectively inhibited the increase of total psychrotrophic bacteria counts and H2 S-producing bacteria counts by about 1.7 and 2.1 log cycles, respectively. The growth of Gram-negative spoilage bacteria in shrimp, including Shewanella spp., Aeromonas spp., and Pseudomonas spp., was inhibited by MA packaging, but the growth rate of Gram-positive bacteria such as lactic acid bacteria (LAB) and Brochothrix spp. were less affected by MA as effectively as Gram-negative bacteria. In comparison with the MA-packaged samples, the counts of H2 S producers in shrimp under a CO2 -enriched atmosphere with 20% O2 were slightly lower than the count in samples under an atmosphere with 5% O2 . However, MA with 20% O2 led to higher concentrations of TVB-N, and lower whiteness values and sensory scores. The shelf life of shrimp under 80% CO2 /10% O2 /10% N2 has been prolonged by > 6 d in comparison with the control according to the sensory scores. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/24329954/Impact_of_the_O2_concentrations_on_bacterial_communities_and_quality_of_modified_atmosphere_packaged_Pacific_white_shrimp__Litopenaeus_vannamei__ DB - PRIME DP - Unbound Medicine ER -