Abstract
Chlorotetracycline (CTC) and two nitrofuran compounds alone and in combination were examined for their effects on extending the shelf life of iced shrimp. Nitrofuran AF-2 (furylfuramide) inhibited the growth of aerobes but was less effective against anaerobic bacteria. The growth of lipolytic and proteolytic bacteria was not significantly inhibited but some suppression was noted. Nitrofuran Z (nitrofuryl acrylamide) had no significant effect on the microbial population of iced shrimp. Both nitrofurans extended the shelf life of shrimp as detected organoleptically. Nitrofuran Z combined with CTC did not appreciably inhibit bacterial growth; whereas, nitrofuran AF-2 coupled with CTC was effective in extending the shelf life of shrimp as evidenced by both bacterial and chemical analyses. However, it should be pointed out that organoleptic differences between shrimp samples treated with nitrofuran AF-2/CTC and nitrofuran Z/CTC combinations were obscured by the use of the narrow five-point scale. Both the trimethylamine nitrogen and the indole tests were suitable for determining the quality and the extent of spoilage (when coupled with organoleptic scores) in both treated and untreated shrimp.
Published Version (
Free)
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call