Original Article
Effect of storage temperature and packaging on quality and shelf-life of high pressure processed black tiger shrimp (Penaeus monodon)
Barjinder Pal Kaur,
P. Srinivasa Rao,
Corresponding Author
Barjinder Pal Kaur
Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat, Haryana, 131028 India
Correspondence Barjinder Pal Kaur, Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat, Haryana, 131028, India. Email: [email protected]Search for more papers by this authorP. Srinivasa Rao
Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, 721302 India
Search for more papers by this authorBarjinder Pal Kaur,
P. Srinivasa Rao,
Corresponding Author
Barjinder Pal Kaur
Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat, Haryana, 131028 India
Correspondence Barjinder Pal Kaur, Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat, Haryana, 131028, India. Email: [email protected]Search for more papers by this authorP. Srinivasa Rao
Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, 721302 India
Search for more papers by this authorFunding information: ICAR New Delhi (National Agricultural Innovation Project [NAIP], under World Bank Support, Project code: NAIP/Comp-4/618001, dated 12.01.09), Grant/Award Number: F. No. NAIP/C4/C-30027/2008-09
Abstract
The effect of high pressure processing (361 MPa/12 min/46 °C) on the quality and shelf-life of black tiger shrimp was investigated. Changes in physical, biochemical, microbiological, and sensory attributes of samples packed in low density polyethylene (LDPE), ethylene vinyl alcohol (EVOH), and multilayer metalized polyester (MMP) pouches were examined during storage at 4, 15, and 25 °C for 30 days. The estimated shelf-life of pressure treated samples based on sensory, chemical, and microbiological data was found to be 30 days for EVOH and MMP samples and 18 days for LDPE samples at 4 °C. The control and high pressure samples at 15 °C reach the unacceptable limit by 3rd and 9th day of storage, respectively. However, the samples at 25 °C showed shelf-life of less than 3 days. Among the packages employed in the study, EVOH film was adjudged to be best in maintaining the quality of shrimp.
Practical applications
In global seafood market, shrimp is a commercially traded important commodity. The conducted study detailed about the quality changes occurred due to microbial activity and biochemical reactions in high pressure processed black tiger shrimp under different storage and packaging conditions and their impact on the shelf-life. The provided data will be useful in the selection of appropriate conditions to preserve the valuable catch, establish high quality and safety requirements to enhance the marketing potential of shrimp.
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