Effect of UV-Ozone disinfection on the quality of Northern shrimp (Pandalus borealis) under sudden state of cold chain transportation

Effect of ice maturation, freezing and heat treatment on the peelability and quality of cold water shrimps (Pandalus borealis)

Nutritional and organoleptic qualities (taste, smell, texture, appearance, ) are key characteristics of seafood when it comes to defining consumer choices. These qualities, which are determined by the biochemical properties of the seafood, can be altered by environmental conditions such as those imposed by ongoing global ocean change. However, these effects have rarely been studied despite their potential important economic and dietary implications; many human communities depend upon seafood as a primary source of nutrition and/or income from the associated seafood industry. The Northern shrimp, Pandalus borealis, makes the 3rd most valuable fishery in Eastern Canada, and figures among the most important fisheries in the North-Eastern Atlantic. This study aimed to determine the impact of combined ocean warming, acidification and hypoxia on a) muscle mineral content as proxy for nutritional quality, and b) the taste, smell, texture, and appearance as proxies for organoleptic quality of this commercially important species. These proxies were determined after an exposure of 30 days under laboratory conditions to different ocean global change scenarios of temperature (2, 6 and 10 °C), pH (7.75 and 7.4) and oxygen (100 and 35% relative to air saturation), in isolation and in combination. Shrimp survival decreased by 25% in the scenario combining the elevated temperature and low pH, and by an additional 31% when hypoxia was superimposed. Mineral contents were globally higher in shrimp exposed to the highest temperature, while organoleptic attributes were comparable across all scenarios tested. Thus, while we do not expect nutritional value and organoleptic quality of shrimp, broadly speaking, to be altered by global changes even in areas where conditions will correspond to our warmest (10 °C) and lowest pH (7.4) scenarios, the lower survival rate we report could negatively impact the viability of shrimp populations and consequently the shrimp industry. This may be particularly true for areas that are currently becoming or are expected to become hypoxic.

Understanding how seafood will be influenced by coming environmental changes such as ocean acidification is a research priority. One major gap in knowledge relates to the fact that many experiments are not considering relevant end points related directly to production (e.g., size, survival) and product quality (e.g., sensory quality) that can have important repercussions for consumers and the seafood market. The aim of this experiment was to compare the survival and sensory quality of the adult northern shrimp (Pandalus borealis) exposed for 3 wk to a temperature at the extreme of its thermal tolerance (11°C) and 2 pH treatments: pH 8.0 (the current average pH at the sampling site) and pH 7.5 (which is out of the current natural variability and relevant to near-future ocean acidification). Results show that decreased pH increased mortality significantly, by 63%. Sensory quality was assessed through semiqualitative scoring by a panel of 30 local connoisseurs. They were asked to rate 4 shrimp (2 from each pH treatment) for 3 parameters: appearance, texture and taste. Decreased pH reduced the score significantly for appearance and taste, but not texture. As a consequence, shrimp maintained in pH8.0 had a 3.4 times increased probability to be scored as the best shrimp on the plate, whereas shrimp from the pH 7.5 treatment had a 2.6 times more chance to be scored as the least desirable shrimp on the plate. These results help to prove the concept that ocean acidification can modulate sensory quality of the northern shrimp P. borealis. More research is now needed to evaluate impacts on other seafood species, socioeconomic consequences, and potential options.

Facilitating shrimp (Pandalus borealis) peeling by power ultrasound and proteolytic enzyme

The present work was carried out to evaluate the safety of shrimp ( Solenocera crassicornis ) treated with different concentrations of sodium metabisulfite (SMB) by soaking or spraying during frozen storage. Shrimps soaked in higher concentrations of SMB showed higher sensory scores, lower total color differences, and better anti-melanosis effects than shrimps in the control and other treatment groups throughout frozen storage (−18°C). Lower total volatile basic nitrogen and thiobarbituric acid reactive substances and higher salt soluble protein contents were detected in shrimp soaked with high doses of SMB compared with other samples. In addition, lower counts of total aerobic plates and psychrotrophic bacteria were observed in shrimp treated by soaking with higher doses of SMB than those in control shrimp and shrimp treated with other methods during frozen storage (−18°C). However, the SO 2 content of 5% SMB-soaked samples exceeded the maximum allowable limit of 100 mg kg −1 . Overall, the use of 1.5% SMB soaking to treat shrimp results in good antioxidant and antimicrobial effects and, thus, may be suggested to preserve S. crassicornis under frozen conditions. The results of this study present important guidance on the use of SMB to maintain the quality of marine-trawling shrimp from manufacturing to consumption.

A novel nano-SiO2 modified low density polyethylene (NSLDPE) packaging was prepared by blending LDPE with nano-SiO2 in this study. Its effect on the quality of Pacific white shrimp Penaeus vannamei during 8-day storage at (4 ± 1) °C and compared NSLDPE with existing LDPE were investigated. The effect of NSLDPE packaging on the shrimp was compared with normal LDPE by analyzing the microbiological and physicochemical indices. Results showed that shrimp packaged in NSLDPE packaging possessed higher sensory evaluation score and stronger water holding capacity. NSLDPE packaging inhibited the polyphenoloxidase activity and melanosis occurrence and reduced the contents of thiobarbituric acid reactive substances, total volatile base nitrogen and K value by 25.48, 8.09, and 22.22 % at the end of storage when compared with LDPE packaging, respectively. Additionally, NSLDPE packed shrimps remained the commercial acceptability for 8 days, while the total viable counts of control reached to a limiting level for shrimp processing (1 × 106 CFU g−1) after 6 days. NSLDPE packaging delayed the deterioration by improved gas barrier, inhibited endoenzyme activity, antimicrobial effect, and extended the shelf life of shrimp by nearly 33 %. Therefore, NSLDPE packaging should be recommended as a promising alternative method to maintain the quality of Pacific white shrimp.

On-Site Assessment of a Cryogenic Disinfectant for the Alpine Environment and Outer Packaging of Frozen Items

This study used pineapple waste crude extract (PWCE) to increase the potential of Pacific white shrimp (Litopenaeus vannamei) production for food sustainability and stability. The objective was to investigate the appropriate technique to increase the yield production and quality of shrimp and decrease waste from shrimp culture. Pacific white shrimp (average body size: 0.51 g) were fed with commercial feed supplemented with PWCE at various concentrations of 0 (control), 90, 170, and 250 ppt. Shrimp were fed five times per day for 80 days. At the end of the trial, the results showed that shrimp fed with the PWCE 250 ppt supplementation provided the highest growth rate and the best feed utilisation and yield (P < 0.05). The protein content of whole shrimp in all shrimp fed with the PWCE supplementation diet was higher than that in the control group (P < 0.05). On the contrary, the variation of endogenous digestive enzymes, including protease, trypsin, and the T/C ratio, was significantly lower in shrimp fed a diet supplemented with PWCE 250 ppt (P < 0.05). While in this group, the number of microorganisms on thiosulfate-citrate-bile salt-sucrose (TCBS), blood agar, and trypticase soy agar (TSA) was lowest (P < 0.05). Furthermore, the dietary PWCE at 250 ppt increased the volume of microvilli in the hindgut of shrimp, but the supplementation at 170 ppt improved the number of F-cells in the epithelial cells of the hepatopancreas. Nevertheless, the supplementation of PWCE in the diet did not affect the water quality (P > 0.05). Therefore, pineapple waste crude extract supplementation improves both quantitative and qualitative yields and tends to reduce waste.

Blueberry anthocyanins-functionalized hydrogel labels for smartphone-assisted real-time visual freshness monitoring of perishable proteins.

East Kalimantan has a superior commodity: tiger shrimp (Penaeus monodon). Some of these commodities are marketed to several areas in Samarinda City and to areas outside Samarinda City, namely West Kutai Regency (Barong Tongkok Market). The distribution process uses a cold chain (cool box) system for 12 hours of travel. Long distribution times cause product quality to decrease. This study aims to assess tiger shrimp's quality and handling strategies using a cold chain system at PPI Selili Samarinda City. The quality level is determined using organoleptic testing at points 1 (PPI Selili) and 2 (Pasar Barong Tongkok). The formal safety assessment (FSA) method is used to identify risks in each handling activity, risk assessment associated with tiger shrimp deterioration, risk control, and recommendations to minimize quality degradation. Based on organoleptic tests, the quality of tiger shrimp is included in the category of safe for consumption. Product handling activities included unloading products from ships, moving them to terminals, washing, structuring, packaging in cool boxes, transportation by shipping services, shipping to Melak Pasar Barong Tongkok, unloading from shipping services, and product arrangement. The highest potential risk is handling shipments to Melak Pasar Barong Tongkok, which has 22 potential hazards. Risk mitigation can be applied through socialization and evaluation related to suitable fish handling methods (CPIB) and making operational schedules for cleaning in the product loading and unloading area before and after handling activities. Keywords: formal safety assessment, risk management, handling strategy, transportation, tiger shrimp

The proportion of railway cold chain transportation in the overall cold chain logistics transportation market is relatively small in China. Freight subsidies and cold chain train operations are typically effective approaches to guide the public transit of cold chain cargo flow and grow the railway cold chain transportation market. We analyzed the cost structure of a cold chain transportation network. We established a network optimization model of the railway cold chain logistics based on a freight subsidy and designed an adaptive genetic–simulated annealing algorithm (A-SAGA). Taking the cold chain transportation between the Yangtze river delta urban agglomerations and the Chengdu–Chongqing city group as an example, we determined the optimal cold chain logistics transportation scheme using the traditional genetic algorithm and the A-SAGA. Moreover, we conducted sensitivity analysis on freight subsidies, train travel speeds, soft time windows, and carbon tax rates. The results showed that for medium- and long-distance cold chain transportation, the railway market share increased from 17.55% to 18.75% with an increase in the railway freight rate subsidy share from 0% to 30%. More cold chain goods were transported by rail when the soft time window or the carbon tax rate increased. Moreover, the railway market share increased from 17.55% to 43.75% with an increase in the train travel speed from 60 km/h to 120 km/h. Thus, compared with freight subsidy, increasing the train travel speed is a better approach to improve the competitiveness of railway cold chain logistics.

Cold chain transportation refers to a logistics method that transports fresh, perishable, and perishable items from the place of production, processing or warehouse to the place of consumption under certain temperature conditions. As consumers have higher and higher requirements for food safety and quality, the cold chain logistics industry has also developed rapidly. However, the high cost of cold chain logistics, the difficulty of technology, the difficulty of ensuring service quality and other problems have also arisen, and how to optimize cold chain transportation has become a hot issue in the cold chain logistics industry. Cold chain transportation optimization refers to the premise of ensuring the quality and safety of goods, through reasonable transportation paths, transportation methods, temperature control and other measures, to minimize the cost of cold chain transportation, improve efficiency and service quality. In order to achieve the optimization of cold chain transportation, it is necessary to establish a reliable cold chain logistics distribution center to ensure the safety and quality of goods during transportation. In order to solve the problem of location selection of cold chain logistics distribution center, this paper first defines the service reliability and calculation method of cold chain distribution center. Then, the location model of the cold chain logistics distribution center and the trust domain optimization algorithm model were established. The model aims to minimize the total cost, while considering multiple factors such as transportation distance, temperature control, facility construction, etc., to ensure the reliability and operational efficiency of the cold chain logistics distribution center. Finally, this paper introduces an example for calculation to prove the feasibility and universality of the model in the location problem of cold chain logistics distribution center. Through the calculation of examples, it can be seen that the model can effectively reduce the cost of cold chain transportation and improve the service quality and efficiency of cold chain logistics distribution center. In summary, this paper proposes a reliable location model and trust domain optimization algorithm model for cold chain logistics distribution centers to solve the challenges faced by the cold chain logistics industry. This model can provide guidance for cold chain logistics companies to gain a greater advantage in a highly competitive market.

The COVID-19 pandemic has been influencing more and more people in every corner of the world. Ship routes and airlines has been drastically reduced to stop cross-border spread of the virus, yet there are still many imported infection cases in countries around the world every day. Recently, a new mechanism of COVID-19 transmission in cold chain has been found, as a recent research1 identifies cold-chain food contamination as the possible origin of the resurgence at Xinfadi Market of Beijing in 2020 June. In the research, some proofs are given: the booth #S14, which is most possible to be the source of infection, had no employees themselves been to/contacting with people from medium/high-risk areas of COVID-19 epidemic; salmon, the only imported commodity sold at booth #S14, was found positive for SARS-CoV-2 RNA. There are also several cases in which coronavirus was found on package of the food transported in cold chain from abroad. In a case at Qingdao harbor, two stevedores who live remotely from each other were infected at the same time; SARS-CoV-2 RNA was found positive on package of imported seafood later. Cases like this are warning us that cold chain food storage and transport could be a hotbed for the coronavirus, or other pathogens. There is an urgent demand of disinfection in cold chain to protect food safety either in the current pandemic or in another. In food industry, cold chain plays a role of delivering product and maintaining product quality from harvest/production to consumption (Figure 1). However, current cold chain mainly focuses on the transportation part of the food, less focuses on the quality part, and merely concerns the very basic part of food safety, that is, chemical contamination and bacterial food poisoning, of which concept has been proposed for more than a century. The case of coronavirus transporting on cold chain food warns us that current cold chain concept urgently requires an update. Researchers have made several applies of proposing the concept of a new generation cold chain. A new concept "super cold chain"2 was approached, which implies a total renovation rather than a gradual renewal to the current cold chain. In a super cold chain, food quality, and safety are the first things taken into concern. It not only focuses on improvement of current energy efficiency, but also maintains the most quality of fresh food products and secures every link of the procedure to keep food products away from any source of contamination. This provides us an inspiring vision regarding the current COVID-19 pandemic. In my opinion, a next-gen cold chain should have not less than these four qualities listed below (also see Figure 2): Carbon dioxide (CO2), a common substance on the earth, has attracted vast interest due to its safety, enormous resource and "green" property: the solid form is used in cooling; the supercritical form is used for extraction; the critical point temperature which is close to room temperature is used in heat pumps. Liquid carbon dioxide (LCO2) quickly changes into gas and solid phase in normal pressure, which can be used in cold chain as a cryogenic refrigerant because sublimation of the solid phase produces a −78.5°C temperature. However, this also limits the use of LCO2 in flash freezing, as cooling speed is required to be fast, while the sublimation process is very slow. In contrast, liquid nitrogen (LN2), which has a stable liquid form in normal pressure, is being used as the most popular cooling agent in cryogenic refrigerating and flash-freezing. If LCO2 can be used without changing to solid phase, then it can provide a much higher freezing speed because the boiling of LCO2 on surface of the food can greatly promote convection. The objective of this perspective article is to alarm the current situation of COVID-19 transmission in cold chain, to put forward a new generation cold chain concept, and to promote a LCO2 flash freezing method which provides better food quality and more safety including disinfection of the coronavirus. The Coronaviridae family, or coronavirus family, are lipid-enveloped viruses which have a lipid envelope outside the nonenveloped virus part (Figure 3). The lipid envelope mainly has the same composition as host cell membrane, which can fuse with the host's membrane, allowing the capsid and viral genome to enter and infect the host. For lipid enveloped viruses, destroying the envelope renders the virus inactive, as it loses the ability to enter host cells. Using soap to wash our hands is an effective way to prevent the illness because soap can rupture the virus envelope and cause inner matter to leak out. This mechanism of disinfection can be also applied to other enveloped viruses and most kind of bacteria. SARS-CoV-2 has many things in common with other viruses. For example, it becomes more robust and survives longer at low temperature, which means in a cold chain condition, it can be much harder to disinfect the virus. Heating, the most common and effective disinfection process of the coronavirus, can not be applied to cold-chain foods for an obvious reason. UV light radiation can be a safe and low-cost method for disinfection in some situations. Unfortunately, its effectiveness is heavily influenced by organic matter, porosity, wavelength, type of suspension, temperature, type of microorganism, and UV intensity. That means it can not be used in various situations, though it is suitable to use on a small scale, for example, on a refrigerated truck, because of its convenience. Chemical, heat and UV radiation are the only three kinds of disinfectant of coronavirus, therefore, a chemical disinfectant should be used for cold chain. There are many kinds of disinfectant which could inactivate enveloped virus, however, the use of them on cold chain food is very limited. Most disinfectants kill pathogen by oxidization, denaturation of protein or dissolving lipid membrane. These natures also mean that most of them are toxic, dangerous, or detrimental to the food quality. Another impediment to their use is the cost, as most disinfectants are dissolved into water to be used, while water freezes under zero temperature. So only nonwater-based disinfectants which is relatively expensive can be used in subzero temperature. All mentioned above means that a low-cost, safe, colorless, and odorless disinfectant which can be used in cold chain temperature is required and a new system to use the disinfectant is to be designed. In food industry, liquid CO2, and supercritical CO2 are used as solvent in extraction. Supercritical CO2 is used more than its liquid phase due to its better physical properties (eg, lower viscosity, higher temperature, faster diffusion speed). In refrigeration industry, CO2 is used as a working fluid at near room temperature. In a cold chain, though, usage of CO2 does not happen widely in either field. Considering CO2 has a copious resource and huge amount of excessive CO2 is being polluted into air without properly used, it is assured to enhance the use of CO2 in cooling chains, so the "unwanted" CO2 can be rightly used as a resource. CO2, having a lipid solubility, is supposed to disinfect coronavirus like other lipophilic disinfectants because the lipid virus envelope can be dissolved into CO2. Research has found that phospholipid3 and cholesterol,4 which are the main composition of human coronavirus envelope membrane, can be successfully extracted by CO2. This means that LCO2 may be able to break down the virus envelope and disinfect the coronavirus by the same mechanism as soap (Figure 4). In the researches mentioned above, a polar and lipophilic cosolvent is added to increase solubility. Alcohol is a common kind of the cosolvent, which is also a disinfectant, meaning it may have a synergistic effect together with LCO2. Moreover, with another benefit explained below, using alcohol together with LCO2 can be better than using LCO2 itself. LCO2 was hardly used as a disinfectant or a refrigerant in daily life because liquid phase CO2 does not exist under normal pressure. The triple point of CO2 is −56.4°C, 5.18 bar, meaning that liquid CO2 could only be obtained above that temperature and pressure. As shown in Table 1, higher the temperature is, higher the pressure is needed. That is why the "liquid" CO2 spray flash-freezing method is actually using dry ice, as mentioned above. By contrast, the N2 in liquid nitrogen spray flash-freezing never becomes a solid form. So, is there a way to use LCO2 as a disinfectant or in flash cooling? The answer is yes, but in certain conditions. As mentioned above, LCO2 requires a high pressure to be stable. However, because the pressure needed to maintain a liquid phase of CO2 can be as low as 1 MPa under a low temperature, it can be achieved simply by a gas compressor. Furthermore, in flash cooling with LCO2, the boiling process provides extra volume of gas and a cooling energy, which helps to keep a high-pressure and low-temperature environment. Therefore, as soon as the high pressure is achieved, the LCO2 flash freezing method can be a two-for-one solution for a cold chain, giving higher food quality, and safety at the same time. To reduce the pressure needed, the liquid-gas binary phase diagram (Figure 5) gives us inspiration. It shows that adding a substance with a lower vapor pressure into the original substance reduces the vapor pressure of the mixture. The liquidous line shows that the amount of added substance has a linear relationship with the vapor pressure of the mixture. That means even not by a large amount, adding a second substance can still lower the using pressure of LCO2. This is the second benefit for using alcohol as cosolvent with LCO2, as alcohol has a lower vapor pressure than LCO2. While LN2 shares many similar properties with LCO2, for example, lipid solubility, its cost per weight of cooling is higher than the latter, despite its temperature being much lower. The reason is that the major part of cooling energy used is from the latent heat of boiling, not the sensible heat. Exergy, which means the maximum useful work possible by bringing the system into equilibrium, is also wasted more in LN2 system, because the latent heat which can be used in cooling at −195°C is only used at around −30°C. That does not meet the standard of a new generation cold chain, so LN2 is not considered in this article. As mentioned before, current LCO2 spray flash freezing is using the same system with the existing system of LN2, in which LCO2 rapidly forms a layer of dry ice on the food, giving a slow cooling process. However, if the liquid phase of CO2 can be utilized, it will have better heat conduction with food than air, and boiling ofLCO2 on surface of the food can give a significant heat convection. Then it can not only act as a disinfectant, but also yield better food quality because of the higher heat transfer rate. Therefore, it is very worth to pressurize the cold chain to utilize LCO2. To utilize LCO2, the main challenge is to achieve and maintain a pressure as high as 3 MPa (see Table 1). However, it is not unreachable and can be achieved by modifying current LN2 deep cooling systems. Current LN2 system mainly consists of two types: spray cooling and dip cooling. Both the systems are composed of a conveyor belt in a tube, a cylinder or box shaped shell. Fresh food is transported on the conveyor belt into the shell, where it is frozen and transferred out by the conveyor belt. In a spray cooling system, LN2 is sprayed onto the food and quickly freezes it; in a dip cooling system, food dips in LN2. Only these cooling processes are needed to be pressurized. In a spray cooling system, the shell outside the conveyor belt, which was designed to reduce thermal energy loss, can be modified to maintain the pressure. A gas compressor is needed to pump pressed air into the shell and an exhaust valve is needed to reduce the gas amount when LCO2 transform into gas phase. Extra buffer rooms are applied on both sides of the shell to reduce pressure loss. Extra pressure meters are added to measure the pressure in the shell, and multiple temperature meters are needed because temperature has a major effect on pressure. Because excessive pressure is hazardous, it is crucial to precisely calculate and control the mass and heat flow in the system (shown in Figure 6), which is also beneficial for other reasons listed later. In a dip cooling system, extra gas compressor, buffer room, temperature, and pressure meters are needed for similar reasons (Figure 7). The process of the system and its mass and heat flow are shown in Figure 7, which is less complicated than the spray cooling system. Therefore, the challenge of controlling pressure and temperature in the shell becomes much easier since the freezing process happens in a limited area. A bigger challenge in this system relatively, is that unlike LN2, the density of LCO2 is higher than water and ice. This means that on using a conveyor belt dipped in LCO2, food will not contact with it, thus the whole transport system requires to be redesigned. It is crucial to control the mass and heat flow in the pressurized LCO2 system for multiple reasons. First, excessive pressure is hazardous, and a minor change in temperature can have a major effect on pressure, meaning it must be monitored carefully. Second, by calculating mass and heat flow, energy can be saved by preventing unneeded use of LCO2 and gas compressor. Thirdly, by controlling the heat and mass flow of the food, food quality can be improved. While some of the items such as the heat and mass loss in buffer rooms could not be directly measured, it can be calculated by other measurable items using conservation law and empiric laws. Therefore, multiple measurements are needed in the system to make the control of mass and heat flow more precise. In this perspective article, one may extract the following statements: The support from the National Key Research and Development Program (2018YFD0901002) is gratefully acknowledged. Data available on request from the authors.

The objective of this study was to evaluate the effect of cell-free supernatant (CFS) from Aeromonas sobria on the growth and spoilage potential of Shewanella putrefaciens in Pacific white shrimp (Litopenaeus vannamei) during cold chain logistics, including transportation, retailing, and domestic storage. It was shown that the quality of shrimps deteriorated in the cold chain logistics over time. The temperature fluctuation during the experimental period favored the growth of S. putrefaciens, increased the total volatile basic nitrogen (TVB-N) and biogenic amine value, and decreased the sensory quality of shrimps. The application of CFS resulted in the decline on the growth of S. putrefaciens after the early stationary phase stored at a cold condition. It is concluded that the application of CFS can inhibit microbial growth and the spoilage potential of S. putrefaciens and offset the quality deterioration of shrimp exposed to temperature fluctuation during cold chain logistics.

Badung Regency Bali is one of the regencies in Bali that has a landing site, fresh fish marketing, and culinary tourism in the form of cafes and restaurants based on fish and other fishery products such as shrimp, squid, various shellfish, and others. All fishery-based community activities in Kedonganan Fish Market are mostly under the Mina Segara Village Unit Cooperative (KUD). One of the problems experienced by traders in Kedonganan Fish Market is the low level of sanitation that causes the quality of shrimp as a raw material that is often in demand by the public to be of low quality. The purpose of this activity is to improve the understanding of fish traders on how to handle fresh tiger shrimp to maintain fresh tiger shrimp products. The activities offered include training on how to handle fresh tiger shrimp using the cold chain system method, counseling on the legal aspects of market arrangement that meets the principles of ecotourism, and trader health. This service activity was carried out in the hall of KUD Mina Segara Kedonganan Village for 2 days including socialization of activities, training and demonstration of fresh tiger shrimp handling plots, delivery of boxfiber assistance, provision of PPE, and making Kedonganan Fish Market masterplan. The results of the activity are assessed from the input, outcome, and output indicators which are quite good, so it is necessary to be carried out continuously in the future.&#x0D;