Effects of Nisin Treatment on the Shelf Life of Ready-to-Eat Roasted Shrimp (<i>Penaeus vannamei</i>)

Feng Han; Shuyan Lu; Hai Chi

doi:doi:10.11648/j.ab.20210902.11

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Effects of Nisin Treatment on the Shelf Life of Ready-to-Eat Roasted Shrimp (Penaeus vannamei)

Feng Han, Shuyan Lu, Hai Chi

Published in Advances in Biochemistry (Volume 9, Issue 2)

Received: 20 January 2021 Accepted: Published: 26 April 2021

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Abstract

The microbiological, biochemical, and physicochemical changes of ready-to-eat shrimps (Penaeus vannamei) with high water content, subjected to nisin treatment in combination of hurdle technology, were investigated. The ready-to-eat shrimps were processed by boiling, drying, treatment with nisin solution, seasoning, and roasting, followed by vacuum packaging, sterilization, and storage at room temperature (25°C). The results showed that the samples treated with nisin in combination with other hurdles resulted in a significant decrease in bacterial counts (Bacillus cereus and native microflora) compared to the control samples. Additionally, the nisin-treated samples possessed better biochemical and physicochemical properties, as well as better sensory patterns. According to the safety guidelines for roasted shrimp (SC/T 3305-2003), the shelf life of ready-to-eat shrimp with 48–53% moisture content was extended by nisin application at concentrations of 60 and 100 mg/kg of nisin; specifically, ready-to-eat shrimp maintained good quality from 4–6 days up to 6–12 and 8–14 days corresponding to 60 and 100 mg/kg of nisin treatments, respectively. Nisin treatment combined with hurdle technology in the production of ready-to-eat shrimp provides a highly valued product in China.

Published in	Advances in Biochemistry (Volume 9, Issue 2)
DOI	10.11648/j.ab.20210902.11
Page(s)	18-24
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Natural Antimicrobials, Hurdle Technology, Ready-to-Eat Shrimp, Shelf Life, Spoilage Organisms

References

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[13]	Wan, N. M., Poole, S. E., Deeth, H. C. & Dykes, G. A. Effects of nisin, EDTA and salts of organic acids on Listeria monocytogenes, Salmonella and native microflora on fresh vacuum packaged shrimps stored at 4°C. Food Microbiology, 2012, pp. 43.
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APA Style

Feng Han, Shuyan Lu, Hai Chi. (2021). Effects of Nisin Treatment on the Shelf Life of Ready-to-Eat Roasted Shrimp (Penaeus vannamei). Advances in Biochemistry, 9(2), 18-24. https://doi.org/10.11648/j.ab.20210902.11

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ACS Style

Feng Han; Shuyan Lu; Hai Chi. Effects of Nisin Treatment on the Shelf Life of Ready-to-Eat Roasted Shrimp (Penaeus vannamei). Adv. Biochem. 2021, 9(2), 18-24. doi: 10.11648/j.ab.20210902.11

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AMA Style

Feng Han, Shuyan Lu, Hai Chi. Effects of Nisin Treatment on the Shelf Life of Ready-to-Eat Roasted Shrimp (Penaeus vannamei). Adv Biochem. 2021;9(2):18-24. doi: 10.11648/j.ab.20210902.11

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@article{10.11648/j.ab.20210902.11,
  author = {Feng Han and Shuyan Lu and Hai Chi},
  title = {Effects of Nisin Treatment on the Shelf Life of Ready-to-Eat Roasted Shrimp (Penaeus vannamei)},
  journal = {Advances in Biochemistry},
  volume = {9},
  number = {2},
  pages = {18-24},
  doi = {10.11648/j.ab.20210902.11},
  url = {https://doi.org/10.11648/j.ab.20210902.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ab.20210902.11},
  abstract = {The microbiological, biochemical, and physicochemical changes of ready-to-eat shrimps (Penaeus vannamei) with high water content, subjected to nisin treatment in combination of hurdle technology, were investigated. The ready-to-eat shrimps were processed by boiling, drying, treatment with nisin solution, seasoning, and roasting, followed by vacuum packaging, sterilization, and storage at room temperature (25°C). The results showed that the samples treated with nisin in combination with other hurdles resulted in a significant decrease in bacterial counts (Bacillus cereus and native microflora) compared to the control samples. Additionally, the nisin-treated samples possessed better biochemical and physicochemical properties, as well as better sensory patterns. According to the safety guidelines for roasted shrimp (SC/T 3305-2003), the shelf life of ready-to-eat shrimp with 48–53% moisture content was extended by nisin application at concentrations of 60 and 100 mg/kg of nisin; specifically, ready-to-eat shrimp maintained good quality from 4–6 days up to 6–12 and 8–14 days corresponding to 60 and 100 mg/kg of nisin treatments, respectively. Nisin treatment combined with hurdle technology in the production of ready-to-eat shrimp provides a highly valued product in China.},
 year = {2021}
}

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TY  - JOUR
T1  - Effects of Nisin Treatment on the Shelf Life of Ready-to-Eat Roasted Shrimp (Penaeus vannamei)
AU  - Feng Han
AU  - Shuyan Lu
AU  - Hai Chi
Y1  - 2021/04/26
PY  - 2021
N1  - https://doi.org/10.11648/j.ab.20210902.11
DO  - 10.11648/j.ab.20210902.11
T2  - Advances in Biochemistry
JF  - Advances in Biochemistry
JO  - Advances in Biochemistry
SP  - 18
EP  - 24
PB  - Science Publishing Group
SN  - 2329-0862
UR  - https://doi.org/10.11648/j.ab.20210902.11
AB  - The microbiological, biochemical, and physicochemical changes of ready-to-eat shrimps (Penaeus vannamei) with high water content, subjected to nisin treatment in combination of hurdle technology, were investigated. The ready-to-eat shrimps were processed by boiling, drying, treatment with nisin solution, seasoning, and roasting, followed by vacuum packaging, sterilization, and storage at room temperature (25°C). The results showed that the samples treated with nisin in combination with other hurdles resulted in a significant decrease in bacterial counts (Bacillus cereus and native microflora) compared to the control samples. Additionally, the nisin-treated samples possessed better biochemical and physicochemical properties, as well as better sensory patterns. According to the safety guidelines for roasted shrimp (SC/T 3305-2003), the shelf life of ready-to-eat shrimp with 48–53% moisture content was extended by nisin application at concentrations of 60 and 100 mg/kg of nisin; specifically, ready-to-eat shrimp maintained good quality from 4–6 days up to 6–12 and 8–14 days corresponding to 60 and 100 mg/kg of nisin treatments, respectively. Nisin treatment combined with hurdle technology in the production of ready-to-eat shrimp provides a highly valued product in China.
VL  - 9
IS  - 2
ER  -

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Author Information

Feng Han

East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai, China
Shuyan Lu

East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai, China
Hai Chi

East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai, China

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Plain Text BibTeX RIS

APA Style

Feng Han, Shuyan Lu, Hai Chi. (2021). Effects of Nisin Treatment on the Shelf Life of Ready-to-Eat Roasted Shrimp (Penaeus vannamei). Advances in Biochemistry, 9(2), 18-24. https://doi.org/10.11648/j.ab.20210902.11

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ACS Style

Feng Han; Shuyan Lu; Hai Chi. Effects of Nisin Treatment on the Shelf Life of Ready-to-Eat Roasted Shrimp (Penaeus vannamei). Adv. Biochem. 2021, 9(2), 18-24. doi: 10.11648/j.ab.20210902.11

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AMA Style

Feng Han, Shuyan Lu, Hai Chi. Effects of Nisin Treatment on the Shelf Life of Ready-to-Eat Roasted Shrimp (Penaeus vannamei). Adv Biochem. 2021;9(2):18-24. doi: 10.11648/j.ab.20210902.11

Copy | Download

@article{10.11648/j.ab.20210902.11,
  author = {Feng Han and Shuyan Lu and Hai Chi},
  title = {Effects of Nisin Treatment on the Shelf Life of Ready-to-Eat Roasted Shrimp (Penaeus vannamei)},
  journal = {Advances in Biochemistry},
  volume = {9},
  number = {2},
  pages = {18-24},
  doi = {10.11648/j.ab.20210902.11},
  url = {https://doi.org/10.11648/j.ab.20210902.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ab.20210902.11},
  abstract = {The microbiological, biochemical, and physicochemical changes of ready-to-eat shrimps (Penaeus vannamei) with high water content, subjected to nisin treatment in combination of hurdle technology, were investigated. The ready-to-eat shrimps were processed by boiling, drying, treatment with nisin solution, seasoning, and roasting, followed by vacuum packaging, sterilization, and storage at room temperature (25°C). The results showed that the samples treated with nisin in combination with other hurdles resulted in a significant decrease in bacterial counts (Bacillus cereus and native microflora) compared to the control samples. Additionally, the nisin-treated samples possessed better biochemical and physicochemical properties, as well as better sensory patterns. According to the safety guidelines for roasted shrimp (SC/T 3305-2003), the shelf life of ready-to-eat shrimp with 48–53% moisture content was extended by nisin application at concentrations of 60 and 100 mg/kg of nisin; specifically, ready-to-eat shrimp maintained good quality from 4–6 days up to 6–12 and 8–14 days corresponding to 60 and 100 mg/kg of nisin treatments, respectively. Nisin treatment combined with hurdle technology in the production of ready-to-eat shrimp provides a highly valued product in China.},
 year = {2021}
}

Copy | Download

TY  - JOUR
T1  - Effects of Nisin Treatment on the Shelf Life of Ready-to-Eat Roasted Shrimp (Penaeus vannamei)
AU  - Feng Han
AU  - Shuyan Lu
AU  - Hai Chi
Y1  - 2021/04/26
PY  - 2021
N1  - https://doi.org/10.11648/j.ab.20210902.11
DO  - 10.11648/j.ab.20210902.11
T2  - Advances in Biochemistry
JF  - Advances in Biochemistry
JO  - Advances in Biochemistry
SP  - 18
EP  - 24
PB  - Science Publishing Group
SN  - 2329-0862
UR  - https://doi.org/10.11648/j.ab.20210902.11
AB  - The microbiological, biochemical, and physicochemical changes of ready-to-eat shrimps (Penaeus vannamei) with high water content, subjected to nisin treatment in combination of hurdle technology, were investigated. The ready-to-eat shrimps were processed by boiling, drying, treatment with nisin solution, seasoning, and roasting, followed by vacuum packaging, sterilization, and storage at room temperature (25°C). The results showed that the samples treated with nisin in combination with other hurdles resulted in a significant decrease in bacterial counts (Bacillus cereus and native microflora) compared to the control samples. Additionally, the nisin-treated samples possessed better biochemical and physicochemical properties, as well as better sensory patterns. According to the safety guidelines for roasted shrimp (SC/T 3305-2003), the shelf life of ready-to-eat shrimp with 48–53% moisture content was extended by nisin application at concentrations of 60 and 100 mg/kg of nisin; specifically, ready-to-eat shrimp maintained good quality from 4–6 days up to 6–12 and 8–14 days corresponding to 60 and 100 mg/kg of nisin treatments, respectively. Nisin treatment combined with hurdle technology in the production of ready-to-eat shrimp provides a highly valued product in China.
VL  - 9
IS  - 2
ER  -

Copy | Download