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dc.contributorMulti-disciplinary Studiesen_US
dc.contributorDepartment of Applied Biology and Chemical Technologyen_US
dc.creatorSin, Man-shing Andrew-
dc.identifier.urihttps://theses.lib.polyu.edu.hk/handle/200/3995-
dc.languageEnglishen_US
dc.publisherHong Kong Polytechnic University-
dc.rightsAll rights reserveden_US
dc.titleThe application of hurdle technology (temperature, chemicals and enzymes) in preserving black tiger shrimp (Penaeus monodon) freshnessen_US
dcterms.abstractFresh shrimp are highly perishable products due to their biological composition. Under normal ice chilled storage condition, the shelf life of shrimp is limited by endogenous enzymatic and microbiological spoilage. The need to travel long distance to productive fishing grounds has made it increasing difficult for fishermen to land iced, whole black tiger shrimp (Penaeus mondon) in good quality. In addition, with increasing consumer demands for fresh products with extended shelf life and increasing energy costs associated with keeping alive or freezing or frozen storage, the shrimp processing industry is actively seeking alternative methods of shelf life preservation and marketability of fresh, ice chilled shrimp and at the same time minimize the energy costs. A number of chemicals and biochemicals 1mM Na2 EDTA, 0.2% Sorbic acid, 0.0025%, 0.005%, 0.01% 4-Hexylresorcinol, 1.25% Sodium metabisulfite, 100mg/L lysozyme, 1 % Sodium propionate and 4.5% Sodium erythorbate were evaluated, alone and in combination, as melanosis and microbial spoilage inhibitors on black tiger shrimp (Penaeus monodon). In addition, the effects of storage temperature and treatment methods were also investigated to develop a hurdle technology in preserving shrimp effectively The quality of shrimp during storage was determined by means of chemical analysis of Total Volatile Basic Nitrogen (TVB-N) and Trimethylamine (TMA), Bacteriological evaluation (Aerobic plate counts), Sensory evaluation and Tri-stimulus reflection colorimeter measurement. It was found that the shelf life was extended from 1 to 3 days in shrimp treated with single preservative. Further extension of shelf life achieved by lowering storage temperature or in combination of chemicals were 1 day and 1-4 days respectively. Shelf life was also extended by an additional 2-3 days with a 5 min dipped in solution containing the same composition of modified ice administered prior to the storage on modified ice. Shelf life extension by the synergistic effects of preservatives with an additional cost ranged from 2-5%. Holding shrimp in modified ice containing 1.25% sodium metabisulfite and 100mg/L lysozyme and with pre-treatment of 5 min dipped in the solution containing the same composition of chemicals showed the best effects in extending the shelf life of shrimp to 8-9 days at 0-2 C storage.en_US
dcterms.extentxi, 152 leaves : ill. ; 30 cmen_US
dcterms.issued2000en_US
dcterms.educationalLevelAll Masteren_US
dcterms.educationalLevelM.Sc.en_US
dcterms.LCSHShrimps -- Preservationen_US
dcterms.LCSHHong Kong Polytechnic University -- Dissertationsen_US
dcterms.accessRightsrestricted accessen_US

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Please use this identifier to cite or link to this item: https://theses.lib.polyu.edu.hk/handle/200/3995