Postharvest Technologies and Quality Control of Shrimp
- 1st Edition - September 18, 2024
- Imprint: Academic Press
- Editors: Nilesh Nirmal, Soottawat Benjakul, Gioacchino Bono
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 1 6 1 2 4 - 7
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 1 6 1 2 5 - 4
Postharvest Technologies and Quality Control of Shrimp provides the most updated and comprehensive knowledge on conventional chemical additives, novel natural preservat… Read more
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Request a sales quotePostharvest Technologies and Quality Control of Shrimp provides the most updated and comprehensive knowledge on conventional chemical additives, novel natural preservatives, innovative technologies, and packaging solutions employed to enhance the quality and safety of shrimp and shrimp products. The book disseminates current developments in natural preservatives as well as advancements in new technologies to extend the shelf-life of shrimp and their products during different storage conditions. Edited by experts in the field of fisheries and seafood science, this book provides its readership with a broad overview of shrimp postharvest quality losses.
The authors have gathered a wealth of recent information and guidance on the utilization of natural preservatives and novel technologies for the quality control of shrimp. Subsequent chapters discuss the impact of handling, processing, and storage on shrimp postharvest quality, followed by various preservatives and technologies employed to retard described quality losses. The book concludes with a discussion of safety and regulation issues related to food additives.
- Addresses the most vulnerable and critical issues in shrimp postharvest quality control
- Discusses the application of various preservatives to enhance the quality control of shrimp and their side effects
- Provides and explains novel technologies, including smart packaging, cold plasma technology, and more in the shelf-life extension of shrimp and shrimp products
- Outlines the safety, regulation, and environmental impact of natural preservatives and novel technologies in the area
Researchers and practitioners in the fields of fishery science, aquaculture and shrimp processing, food science, food and packaging technology, and marine microbiology, Advanced undergraduate and graduate students studying seafood microbiology, quality control, storage, and shelf-life extension
- Title of Book
- Cover image
- Title page
- Table of Contents
- Copyright
- Contributors
- Preface
- Chapter 1. Shrimp postharvest quality losses
- 1 Introduction
- 2 Shrimp biochemical composition
- 2.1 Protein
- 2.2 Lipid
- 2.3 Mineral
- 2.4 Carotenoid
- 2.5 pH
- 3 Postharvest quality changes and loss
- 3.1 Melanosis
- 3.1.1 Mechanism
- 3.2 Physical changes
- 3.3 Chemical changes
- 3.3.1 Degradation of ATP
- 3.3.2 pH change
- 3.3.3 Lipid oxidation
- 3.3.4 Formation of biogenic amines
- 3.3.5 Total volatile base
- 3.3.6 Change in carotenoid content
- 3.4 Microbial changes
- 4 Conclusion
- Chapter 2. The impact of the handling process and different storage conditions on shrimp quality
- 1 Introduction
- 1.1 A brief taxonomic overview of commercial shrimps and prawns
- 1.2 Shrimp and prawn fisheries and aquaculture production
- 1.3 Shrimp and prawn consumption and consumer attitudes by geographical area
- 2 Handling process
- 2.1 Handling of wild shrimp from fisheries
- 2.1.1 Onboard processing of wild shrimps
- 2.2 Handling of shrimp and prawns from aquaculture activities
- 2.2.1 Preliminary processing after the harvest
- 2.2.2 Grading
- 3 Different storage conditions
- 3.1 Prompt postharvest cooling of shrimp and prawns to slow metabolic degradation and prolong shelf life
- 3.2 Traditional storage of shrimp with flake or crushed ice
- 3.3 Slurry ice as a gentle solution for fresh shrimp storage
- 3.4 Superchilling
- 3.5 Freezing
- 3.5.1 Freezing techniques
- 3.5.2 Freeze-thaw cycles
- 3.6 Onboard cooking
- 4 Quality changes
- 4.1 Physicochemical changes
- 4.1.1 pH changes during fresh and frozen storage
- 4.1.2 Changes in color, texture and water content during fresh and frozen storage
- 4.2 Biochemical changes
- 4.2.1 Changes in nutritional composition
- 4.2.2 Spoilage mechanisms during fresh and frozen storage
- 4.3 Microbial
- 5 Conclusions
- Chapter 3. Conventional process to control the shrimp quality losses
- 1 Introduction
- 2 Postmortem changes in shrimp
- 3 Quality changes and spoilage in shrimps after harvest
- 3.1 Microbial changes
- 3.2 Enzymatic changes
- 3.3 Melanosis formation
- 3.4 Oxidative changes
- 4 Control of shrimp quality losses
- 4.1 Live holding of shrimp
- 4.2 Chilling and refrigeration
- 4.2.1 Icing
- 4.2.2 Refrigeration
- 4.3 Freezing
- 4.4 Use of chemical additives
- 4.4.1 Reducing agents
- 4.4.2 Antioxidants
- 4.4.3 Acidulants
- 4.4.4 Chelating agents
- 4.4.5 Enzyme inhibitors
- 5 Quality control analyses for shrimp
- 5.1 Sensory quality control
- 5.2 Melanosis assessment
- 5.3 Chemical analyses
- 5.3.1 TVBN
- 5.3.2 TMA
- 5.3.3 Thiobarbituric acid (TBA)
- 5.3.4 Hypoxanthine
- 5.3.5 Indole
- 5.4 Microbiological analyses
- Chapter 4. Application of organic acids in shrimp quality enhancement
- 1 Introduction to organic acids
- 2 Organic acids and their effect on the quality of aquaculture shrimp
- 3 Use of organic acids for marinating and pickling shrimps
- 3.1 Microbial quality of marinated and pickle shrimps
- 3.2 Changes in the physico-chemical characteristics of the shrimps produced by marination
- 3.3 Changes in the allergenicity of shrimps induced by marination
- 3.4 Methods to extend the shelf-life of marinate and pickling shrimps
- 4 Organic acids as food additives for shrimp quality improvement
- 4.1 Application of organic acids as melanosis inhibitors
- 4.1.1 Use of organic acids in melanosis inhibiting formulations
- 4.1.2 Ascorbic, citric, and acetic acids and derivatives
- 4.1.3 Kojic acid and derivatives
- 4.1.4 Gluconic acid
- 4.1.5 Benzoic acids and derivatives
- 4.1.6 Other organic acids
- 4.1.7 Combined effect of processing technologies and organic acids on the development of melanosis
- 5 Application of organic acids as antimicrobial agents in shrimps
- 5.1 Use of organic acids and their salts as shrimp preserving agents
- 5.2 Use of organic acids combined with plant extracts as shrimp preserving agents
- 5.3 Use of organic acids combined with other compounds as shrimp preserving agents
- 5.4 Effect of organic acids combined with processing technologies on shrimp shelf-life
- 6 Future approaches to the use of organic acids to improve shrimp quality
- Chapter 5. Plant extract as a natural preservative for shrimp and shrimp products
- 1 Introduction
- 2 Shrimp and shrimp products
- 2.1 Spoilage of shrimps
- 2.1.1 Autolysis
- 2.1.2 Melanosis (black spot)
- 2.1.3 Microbial spoilage
- 2.1.4 Lipid oxidation
- 3 Plant phytochemicals for prevention of spoilage in shrimps
- 3.1 Plant extracts
- 3.2 Essential oils
- 3.3 Extraction of plant extracts and essential oils
- 3.3.1 Pretreatment of plant samples
- 3.3.2 Extraction methods
- 3.3.3 Dechlorophyllization of plant extracts
- 4 Mode of action of plant phytochemicals for preventing quality deterioration of shrimp and shrimp products
- 4.1 Antimelanosis
- 4.2 Antimicrobial
- 4.3 Antioxidant
- 5 Usage of plant extracts and essential oils for preservation of shrimp and shrimp products
- 6 Summary
- Chapter 6. Electrolyzed water to prevent shrimp quality losses
- 1 Introduction
- 2 EW preparation
- 3 Antimicrobial effects of EW
- 3.1 Factors influencing antimicrobial activity of EW
- 3.2 Antimicrobial activity of each EW types
- 3.3 Antimicrobial mechanism of EW
- 3.4 Inactivation of spores and microbial biofilm by EW
- 3.5 Sublethal injury and VBNC of microorganisms induced by EW
- 4 Application of EW in shrimp
- 4.1 EW treatment
- 4.2 Hurdle enhancement of EW with other treatments
- 5 Preservative effect of EW on shrimp
- 5.1 Melanosis
- 5.2 Microbiological changes
- 5.3 Physicochemical properties
- 5.4 Protein degradation
- 6 Conclusion
- Chapter 7. Cold plasma technology: A novel technology for shrimp preservation
- 1 Introduction
- 2 Effect of plasma on physicochemical, microbiological, melanosis, and sensory quality of shrimp
- 2.1 Atmospheric pressure plasma jet on shrimp
- 2.2 Dielectric barrier discharge cold plasma on shrimp
- 2.3 Gliding arc discharge plasma on shrimp
- 3 Cold plasma mechanism on bacterial inactivation
- 4 Cold plasma mechanism of enzymes of food spoilage
- 5 Cold plasma mechanism of oxidation of proteins and lipids food spoilage
- 6 Shrimp spoilage
- 7 Methods of maintaining and increasing the shelf life of the plasma method
- 8 Commercialization and future application of cold plasma in fisheries industries
- Chapter 8. Application of high pressure processing for quality control of shrimp
- 1 Introduction
- 2 High-pressure processing: Principles, equipment, and methods
- 3 Shrimp treatment with HPP
- 4 HPP for microbial quality control and extended shelf-life
- 5 Impacts of HPP on physicochemical quality
- 5.1 Effects on color
- 5.2 Effects on lipid oxidation
- 5.3 Effects on texture
- 6 HPP and sensory quality
- 7 HPP for melanosis control
- 8 Conclusion
- Chapter 9. Ozone treatment and quality control of shrimp
- 1 Introduction: Shrimp products and the need for preservation
- 2 Background and principle of ozone technology
- 3 Application of ozone technology to food preservation
- 4 Influence of ozone on shrimp product quality
- 4.1 Melanosis aspects
- 4.2 Physico-chemical aspects
- 4.3 Microbial aspects
- 4.4 Sensory aspects
- 5 Concluding remarks
- Chapter 10. Edible coating for shrimp quality control
- 1 Introduction
- 2 Melanosis of shrimp
- 3 Texture softening in shrimp
- 4 Microbiology quality
- 5 Edible coating used to control the deterioration
- 6 The effectiveness of edible coating inhibits the melanosis formation in shrimp
- 7 The effectiveness of edible coating in keeping the texture of shrimps
- 8 The effectiveness of edible coating inhibit the microbial growth in shrimps
- 9 Conclusion
- Chapter 11. Novel packaging technologies for shrimp and shrimp products
- 1 Conventional packaging materials
- 2 Modified atmosphere packaging
- 3 MAP gases
- 3.1 Carbon dioxide
- 3.2 Nitrogen
- 3.3 Oxygen
- 3.4 Noble gases
- 4 Effect of MAP on microbial growth
- 5 Vacuum packaging
- 6 Applications of modified atmosphere packaging in shrimp
- 7 Active and smart packaging
- 8 Applications of active and smart materials on shrimp
- 9 Hurdle technology
- 9.1 Applications of hurdle technology on shrimp
- 10 Conclusions
- Chapter 12. Safety and regulation of different food additives for shrimp and shrimp products: Comprehensive analysis in Thailand
- 1 Quality changes in shrimp and shrimp products
- 2 Roles and safety of additives in shrimp and shrimp products
- 2.1 Legally approved additives in shrimp and shrimp products
- 2.2 Alternative additives for shrimp and shrimp products
- 3 Regulation on additive for shrimp and shrimp products
- 3.1 Ingredients that are derived from modern biotechnology
- 3.2 Ingredients that are potentially novel
- 3.3 Ingredients that are used in feed
- 4 Conclusion
- Index
- Edition: 1
- Published: September 18, 2024
- Imprint: Academic Press
- No. of pages: 366
- Language: English
- Paperback ISBN: 9780443161247
- eBook ISBN: 9780443161254
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Nilesh Nirmal
Dr. Nilesh Nirmal is a Global Talent Leader at the Institute of Nutrition, Mahidol University. He obtained his PhD in Food Science and Technology from Prince of Songkla University and has more than 15 years of experience in industry, academia, and research. His research interests focus on food-waste (seafood, fruit, vegetable) utilization for value-added products. He has extensive experience in bioactive compound analysis and characterization. He also has an interest in improving the stability of phytochemical and fish protein hydrolysates using nanotechnology and emerging technologies.
Affiliations and expertise
Institute of Nutrition, Mahidol University, ThailandSB
Soottawat Benjakul
Dr. Soottawat Benjakul is a professor in Food Science and Technology, Prince of Songkla University. He obtained his PhD in Food Science and Technology from Oregon State University and has more than 25 years of experience in seafood science and technology. His major fields of interest are seafood quality and valorization of fish processing byproducts. His current research interests include investigating non-thermal processes for shelf-life extension of seafood and seafood products. Dr. Benjakul established and served as director of the International Center of Excellence in Seafood Science and Innovation to strengthen and expand seafood research in southeast Asia.
Affiliations and expertise
Prince of Songkla University, Hat Yai, Songkhla, ThailandGB
Gioacchino Bono
Gioacchino Bono is a senior technologist at the Institute of Marine Biological Resources and Biotechnologies. He obtained his MSc in Marine Fisheries and Seafood Quality from Universita degli Studi di Palermo and has more than 25 years of experience in fisheries and seafood science. His research interests include fisheries science, seafood processing, quality and shelf-life extension, labelling and traceability, novel food packaging techniques, and microplastic contamination in fishery products.
Affiliations and expertise
National Research Council-Institute of Marine Biological Resources and Biotechnologies, ItalyRead Postharvest Technologies and Quality Control of Shrimp on ScienceDirect