Combined effect of antimicrobial coating and gamma irradiation on shelf life extension of pre-cooked shrimp ( Penaeus spp.)

• Published in: International journal of food microbiology Vol. 68; no. 1; pp. 1 - 9
• Main Authors: Ouattara, B., Sabato, S.F., Lacroix, M.
• Format: Journal Article
• Language: English
• Published: Amsterdam Elsevier B.V 15-08-2001; Elsevier
• Subjects: Animals; Antimicrobial coating; Biological and medical sciences; cinnamaldehyde; Colony Count, Microbial; Fish and seafood industries; Food Handling; Food industries; Food Irradiation; Food Microbiology; Food Preservation - methods; Fundamental and applied biological sciences. Psychology; Gamma irradiation; Gamma Rays; Marine; Odorants; Penaeidae - microbiology; Penaeus; Pseudomonas putida; Seafood - microbiology; Shelf life; Shrimp; Taste; thyme oil; Time Factors; Antimicrobial coating; Gamma irradiation; Shelf life; Shrimp; Microbiological testing; Prawn; Antimicrobial agent; Macrura; Crustacea; Edible crustacean; Ionizing radiation; Arthropoda; Food preservation; Combined treatment; Decapoda; Coating; Invertebrata
• ISSN: 0168-1605; 1879-3460
• DOI: 10.1016/S0168-1605(01)00436-6

The present study was conducted to evaluate the combined effect of low-dose gamma irradiation and antimicrobial coating on the shelf life of pre-cooked shrimp (
Penaeus spp.). Antimicrobial coatings were obtained by incorporating various concentrations of thyme oil and
trans-cinnamaldehyde in coating formulations prepared from soy or whey protein isolates. Coated shrimps were stored at 4±1°C under aerobic conditions and were periodically evaluated for aerobic plate counts (APCs) and
Pseudomonas putida. Sensory evaluations were performed for appearance, odor, and taste using a hedonic test. Results showed that gamma irradiation and coating treatments had synergistic effects (
p≤0.05) in reducing the APCs and
P. putida with at least a 12-day extension of shelf life. Without irradiation, the inhibitory effects of the coating solutions were closely related to the concentration of thyme oil and
trans-cinnamaldehyde. No detrimental effects of gamma irradiation on organoleptic parameters (appearance, odor, and taste) were observed. However, incorporation of thyme oil and
trans-cinnamaldehyde reduced the acceptability scores for taste and odor.