Effect of garlic oil and modified atmosphere packaging on the quality of chilled shrimp

บทความในวารสาร

ผู้เขียน/บรรณาธิการ

กลุ่มสาขาการวิจัยเชิงกลยุทธ์

ไม่พบข้อมูลที่เกี่ยวข้อง

รายละเอียดสำหรับงานพิมพ์

รายชื่อผู้แต่ง: Maneesin P., Chinnasri N., Vongsawasdi P., Wangchanachai G.

ผู้เผยแพร่: Wiley

ปีที่เผยแพร่ (ค.ศ.): 2014

วารสาร: Packaging Technology and Science (0894-3214)

Volume number: 27

Issue number: 5

หน้าแรก: 376

หน้าสุดท้าย: 383

จำนวนหน้า: 8

นอก: 0894-3214

eISSN: 1099-1522

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84898802204&doi=10.1002%2fpts.2041&partnerID=40&md5=65935efd02f9ebf7c1ea05092fdffd15

ภาษา: English-Great Britain (EN-GB)

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บทคัดย่อ

This research aimed to investigate the effect of essential oils extracted from garlic (Allium sativum L.) and modified atmospheric (MA) conditions on maintaining the quality of chilled Pacific white shrimps (Litopenaeus vannamei). Clean fresh shrimps (headless, shell-off and devein) were dipped into 15 mg/ml of garlic oil for 15 min. Approximately 100 g of shrimps with or without dipping into the garlic oil was placed on polyethylene terephthalate trays and packed under two MA conditions (modified atmosphere packaging 1: 40% CO2 + 60% N2 and modified atmosphere packaging 2: 60% CO2 + 40% N2) using nylon/PE pouches. The shrimps with or without dipping into the garlic oil packed under normal atmospheric condition using PE pouches were prepared as the control. The samples were then stored at 8ฐC ฑ 2ฐC for three weeks and taken every two times a week. Shrimp samples were subjected to physical, chemical and microbiological analysis as well as sensory evaluation. The results showed that either garlic oil or MA conditions had proven to help preserving the quality of chilled white shrimps because they slowed down both chemical degradation and microbial spoilage. The shrimps dipped in garlic oil and/or packed under MA conditions had lower pH, total volatile base nitrogen and trimethylamine values as well as total viable counts than the control sample. 60% CO2 + 40% N2 in combination of garlic oil helped prolonging the shelf life of the shrimps stored at 8ฐC ฑ 2ฐC from 6 to 18 days. Thus, applying both garlic oil and low O2 atmospheric conditions were more effective on maintaining shrimp quality than applying only garlic oil or MA conditions. Copyright ฉ 2013 John Wiley & Sons, Ltd.

คำสำคัญ

Bacteria inhibition, Garlic oil, Shrimp quality