首页|Impact of pulsed electric field and vacuum impregnation with Chamuang leaf extract on quality changes in Pacific white shrimp packaged under modified atmosphere
Impact of pulsed electric field and vacuum impregnation with Chamuang leaf extract on quality changes in Pacific white shrimp packaged under modified atmosphere
扫码查看
点击上方二维码区域，可以放大扫码查看
原文链接
NSTL
Elsevier
Vacuum impregnation-assisted penetration with Chamuang leaf extract (CLE; 1-2 g/100 ml) using 5 kPa absolute of vacuum, 7.5/15 min vacuum time and 15/22.5 min restoration time was studied in Pacific white shrimp subjected to prior pulsed electric field (PEF) before storage at 4 degrees C in modified atmosphere packaging (Ar/air; 80: 20). Lowest melanosis scores were obtained for samples treated with PEF (15 kV/cm, 800 pulses, 18 kJ/kg) and CLE (2 g/100 ml) with a 15 min vacuum time and 15 min restoration time and kept under an Ar/air atmosphere for 18 days. The control (untreated, kept in air) showed more melanosis during 18 days than treated samples (P < 0.05). Lower bacterial counts were attained in samples vacuum-impregnated with 2 g/100 ml CLE with prior PEF and stored under an Ar/air atmosphere (P < 0.05). These samples had lowest lipid oxidation, pH, total volatile bases and protein carbonyl content (P < 0.05). Higher liking scores for all attributes were noted in PEF-treated and vacuum-impregnated CLE (2 g/100 ml) samples. Thus, shrimp treated with CLE with the aid of combined processes and packaging had a shelf-life up to 18 days.
Pulsed electric fieldPacific white shrimpVacuum impregnationChamuangQuality
NSTL
Elsevier
