The effectiveness of preservatives and modified atmosphere packaging in preservation of penaeus monodon (tiger shrimp)

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The effectiveness of preservatives and modified atmosphere packaging in preservation of penaeus monodon (tiger shrimp)

 

Author: Lo, Man-yi Cindy
Title: The effectiveness of preservatives and modified atmosphere packaging in preservation of penaeus monodon (tiger shrimp)
Degree: M.Sc.
Year: 2000
Subject: Shrimps -- Preservation
Shrimps -- Packaging
Hong Kong Polytechnic University -- Dissertations
Department: Multi-disciplinary Studies
Dept. of Applied Biology and Chemical Technology
Pages: iii, 103 leaves : col. ill. ; 31 cm
Language: English
InnoPac Record: http://library.polyu.edu.hk/record=b1523567
URI: http://theses.lib.polyu.edu.hk/handle/200/3487
Abstract: Modified atmosphere packaging (MAP) is a technique widely used in preserving quality of seafood. The effectiveness of MAP and preservative treatment in preserving tiger shrimp (Penaeus monodon) was studied. Peeled and gutted shrimp were soaked in preservative solution containing lysozyme and sodium metabisulphite, followed by modified atmosphere packaging in nylon bag and stored at 2-4 C. The effectiveness of air, CO2:O2:N2 (4:3:3), CO2:N2 (4:6) and pure CO2 as packing gas were compared. Shrimp quality assessment was based on sensory evaluation, total volatile basic nitrogen (TVB-N) content, thiobarbituric acid (TBA) value and aerobic plate count. Among the conditions tested, packing atmosphere of CO2:N2 (4:6) combined with preservative treatment were most effective in controlling microbial growth and spoilage reaction. Shrimp quality was still acceptable after storage for 46 days at 2-4 C.

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