Peeled Shrimp Research Articles

PROCESSING CHARACTERISTICS OF VANAME SHRIMP (Litopenaeus vannamei) PEELED FROZEN RAW Peeled Tail On (PTO)

Shrimp is one of the aquaculture products that contributes greatly to the country's foreign exchange. Vaname shrimp can be used as processed products, one of which is frozen raw peeled shrimp products. The purpose of this study is to determine the characteristics of the Peeled Tail On (PTO) frozen raw peeled shrimp processing process consisting of processing process flows, quality testing, application of temperature, yield, labor productivity, application of basic feasibility, and waste management. Primary data collection is carried out by participating in the production process, observation and conducting interviews with employees. While secondary data is obtained from company archives/documentation. The processing of PTO vaname shrimp goes through 23 stages of the process starting from receiving raw materials to loading. The results of organoleptic quality tests of raw materials and sensory tests of the final product show values between 8-9. Microbiological quality tests on raw materials and products have met the standards. Chemical quality tests on raw materials have met the specified standards. The application of temperature during the process has met the processing temperature standards in the company. The yield and productivity of the workforce have met the company's standards. Sanitation and hygiene have been implemented well, as evidenced by the certificates of Sanitation Standard Operating Procedures (SSOP), Good Manufacturing Practices (GMP), and feasibility of processing. Solid waste in the form of head and skin waste is processed into flour. The resulting liquid waste is treated at the WWTP (Wastewater Treatment Plant).

Potential and Trends Processing of Shrimp Industry by-Products in Food: A Review

The shrimp processing industry represents the largest fisheries sector globally due to its high demand and market value. Generally, the only shrimp parts that are often produced in factories are in the form of headless and peeled shrimp (shrimp without skin and head), about 88.5%. During processing, by-products are produced and require proper treatment. Shrimp by-product production has increased dramatically in recent years, leading to waste collection, disposal and pollution problems. The trend of utilisation of shrimp by-products needs to be carried out because these by-products have the potential to produce innovative products that have added value and are sustainable. By-products such as shrimp heads and shells contain proteins, minerals, fats, amino acids and bioactive compound components that can be used as additives and raw materials. The purpose of this paper is to examine the potential utilization of shrimp processing industry by-products. By converting these by-products into value-added products such as bioplastic, flavouring, natural food pigments, shrimp oil, and protein hydrolysates. Processing using various conventional and enzymatic extraction methods has the potential to reduce by-products. Utilisation of shrimp by-products can provide an attractive alternative to reduce dependence on synthetic products in the food industry, while providing the added benefit of more efficient and environmentally friendly by-product management.

The cryoprotective effect of Litopenaeus vannamei head-derived peptides and its ice-binding mechanism

Although discarded as waste, shrimp heads are a potential source of antifreeze peptides, which can be used as cryoprotectants in the food industry. Their utilization in frozen foods can help mitigate the negative effects caused by the freezing technique. Litopenaeus vannamei shrimp heads were autolyzed, and the shrimp head autolysate (SHA) was separated via ultra-filtration and ion exchange chromatography. The antifreeze effect of SHA on the biochemical properties of myofibrillar proteins of peeled shrimps during five freeze-thaw cycles was evaluated. Peptide screening was done using the LC-MS/MS technique. A molecular docking (MD) study of the interaction between ice and shrimp head-derived antifreeze peptides was done. Results showed that shrimp-head autolysate has a maximum thermal hysteresis value of 1.84 °C. During the freeze-thaw cycles, the shrimp-head autolysate exhibited an antifreeze effect on frozen peeled shrimps. 1.0 and 3.0%-SHA groups showed significantly lower freeze denaturation than the negative control group. The muscle tissues of SHA-treated groups were not as severely damaged as the negative control group. The molecular docking study revealed that the shrimp head-AFPs bound to ice via hydrogen bonding, and both hydrophilic and hydrophobic amino acid residues were involved in the ice-binding interactions. 6 ice-binding sites were involved in the peptide-ice interaction. Our findings suggest that shrimp head-derived AFPs can be developed into functional additives in frozen foods and add more insights into the existing literature on antifreeze peptides.

Effect of prior plasma-activated water soaking and Carboxymethyl cellulose incorporated with clove essential oil on the shelf life of peeled shrimp (Metapenaeus affinis) during refrigerated storage

Effect of prior plasma-activated water soaking and Carboxymethyl cellulose incorporated with clove essential oil on the shelf life of peeled shrimp (Metapenaeus affinis) during refrigerated storage

Combination of Alginate and Ginger Oil as Edible Coating Formulation for Reducing Pathogenic Bacteria in Litopenaeus vannamei

Litopenaeus vannamei is a world trade commodity that has a high economic value but is easily degraded. To maintain the quality, post-harvest peeled shrimp needs to be coated. The research objective was to determine the effectiveness of adding edible coatings with a formulation of alginate and ginger oil combination as a natural preservative for shrimp. The research method used was laboratory experimental with a completely randomized design (CRD). The treatments were additional peeled shrimp with different concentrations of alginate, i.e. 0 g, 1.5 g, and 3.0 g with two repetitions. The addition of 100 ml aquadest, 4 g CaCl2, 15 mL glycerol, and 1.5 mL of ginger oil was administered in every treatment. Total Plate Counts (TPC), Escherichia coli, and Vibrio cholerae were determined in initial condition, 3rd, and 6th days after the storage time in a 40C refrigerator. The edible film test with 5 repetitions, including thickness, tensile strength, and break elongation. The results on TPC (5.00 x 105 CFU.g-1) and TPC of V. cholerae (Negative.25 g-1) show that all the treated shrimp meet the standard value (SNI 3457:2021) requirements. Most Probably Number of E. coli in alginate addition of 0 and 1.5 g i.e. <3 MPN.g-1 treatments, do not meet the requirements. The bacterial test and edible film mechanical properties showed that the addition of 3.0 g alginate was the most effective treatment compared to other treatments (α=0.05). A formulation of alginate and ginger oil combination is an effective edible coating for reducing the pathogenic bacteria of peeled shrimp L. vannamei.

Chitooligosaccharide–gallic acid complexes suppress the denaturation of myofibrillar proteins in peeled shrimp (Litopenaeus vannamei) during frozen storage

SummaryThe cryoprotective effects of chitooligosaccharide–gallic acid (COS–GA) complexes on peeled Pacific white shrimp were investigated and compared with single treatments of COS, GA and polyphosphate (PP) during 49 days of frozen storage at −5 °C. The data revealed a significant improvement in the antioxidant activity of COS through the conjugation of COS and GA. The soaking treatments of COS–GA and PP effectively maintained the water‐holding capacity and sensory properties of shrimp muscle compared with the water‐soaked shrimp (control). Furthermore, the COS–GA‐soaked shrimp samples exhibited significant inhibitory effects on the textural and chrominance deterioration of muscle tissues compared with the control samples. Chemical analyses demonstrated that the COS–GA treatment also preserved higher levels of myofibrillar protein content, total sulfhydryl content and Ca2+‐ATPase activity in the frozen shrimp samples. Histological observations indicated that the COS–GA soaking treatment effectively protected the integrity and stability of muscle tissues. Overall, COS–GA exhibited superior antioxidation and water‐retaining properties, stabilising the shrimp muscle during long‐term frozen storage.

Changes in Physicochemical Characteristics and Volatile Flavor Compounds of Brine-Preserved Ready-to-Eat Shrimp (Solenocera crassicornis) during Chilled Storage

This study aimed to explore the changes in the quality of ready-to-eat peeled shrimp (Solenocera crassicornis) during chilled storage. The cooked shrimp were soaked in hermetically sealed jars, which were treated by three soaking methods: distilled water; 4% NaCl solution; and 4% NaCl, 0.34% citric acid, 4.23% trehalose, and 0.04% VC solution (defined as the control, experimental 1 (E1), and experimental 2 (E2) groups, respectively). The shelf-life of the E2 group was 20 days longer than that of the control group. Sensory scores, color, and textural results confirmed the E2 group exhibited better sensory scores and color, and the degradation of the physical structure of shrimp muscle was delayed during chilled storage. In addition, the total volatile basic nitrogen (TVB-N), total viable count (TVC), and thiobarbituric acid reactive substances (TBARS) of shrimp muscle in each group all showed an increasing trend, but these values were significantly lower in the E2 group than those in the control and E1 groups during chilled storage. The results of gas chromatography–ion mobility spectrometry (GC–IMS) and principal components analysis (PCA) showed that the volatile organic compounds (VOCs) in the three groups of RTE shrimp muscle changed, but small changes in VOCs were observed in E2 during chilled storage. These results provide new ideas and references for peeled shrimp product development and quality assurance technology.

Effect of lemon essential oil on the microbial control, physicochemical properties, and aroma profiles of peeled shrimp

To extend the shelf-life of peeled shrimp, the risk of microbial contamination should be minimized. The aim of this study was to determine how the antimicrobial activity of citrus-based essential oils (EOs) benefits the shelf-life of peeled shrimp. Eight essential oils were screened for their inhibitory effects on shrimp spoilage bacteria in solid and vapor phase diffusion assays. The results indicated that folded lemon EO and grapefruit EO had relatively extensive and strong inhibitory effects on cell growth compared with the other EOs. Lemon EO was selected as a treatment for peeled shrimp in accelerated shelf-life testing at 30 °C. The final log CFU/g of total aerobic bacteria and lactic acid bacteria of the EO-treated groups was reduced by 20.7% and 21.6%, respectively, as compared with the control group. The TVB-N value in the EO-treated group was 9.03 mg/100 g at 72 h, whereas the one in the control group increased to 32.95 mg/100 g. The analysis of the physical characteristics and volatile compounds revealed that lemon oil retarded the deterioration of peeled shrimp during storage. Overall, this study supports the potential use of citrus EOs for the microbial control of peeled shrimp to help extend shelf-life.

Development and characterization of composite films based on chitosan and collagenous proteins from bluefin tuna: application for peeled shrimp preservation

Development and characterization of composite films based on chitosan and collagenous proteins from bluefin tuna: application for peeled shrimp preservation

Phosphorylated Trehalose Suppresses the Denaturation of Myofibrillar Proteins in Peeled Shrimp (Litopenaeus vannamei) during Long-Term Frozen Storage

The protective effects of phosphorylated trehalose on the quality and characteristics of peeled shrimp (Litopenaeus vannamei) were determined. Quality changes in treated samples were evaluated by assessing the physicochemical properties of myofibrillar proteins (MP) and compared to fresh water-, sodium tripolyphosphate-, and trehalose-treated samples during 12 weeks of frozen storage. The sensitivity of MP to oxidation and denaturation was increased during frozen storage. Phosphorylated trehalose significantly improved the quality of shrimp by increasing water-holding capacity. Further analysis showed that the addition of phosphorylated trehalose reduced the decrease in soluble MP content, Ca2+-ATPase activity, and total sulfhydryl contents and also effectively inhibited the increase in the surface hydrophobicity of MP. In addition, atomic force microscopy and hematoxylin and eosin staining revealed that phosphorylated trehalose preserved the integrity of the myofibril microstructure. Thermal stability results further confirmed that the denaturation temperature and denaturation enthalpy of MP were improved by phosphorylated trehalose. Overall, phosphorylated trehalose suppresses the denaturation of MP in peeled shrimp during long-term frozen storage.

Low-temperature vacuum permeation of sodium tripolyphosphate and trehalose suppresses the denaturation of myofibrillar proteins in peeled shrimp (Litopenaeus vannamei) during frozen storage.

Phosphates and trehalose are widely accepted additives in animal muscle products. In this study, the effects of pre-soaking with sodium tripolyphosphate (STPP) and trehalose under vacuum permeation (VP) conditions on the physicochemical properties of shrimp muscle were evaluated over 120 d of frozen storage. The results indicate the STPP/trehalose-VP treatments significantly reduced the thawing loss and prevented changes in the texture, myofibrillar protein (MP) content, and Ca2+-ATPase activity of shrimp muscle during frozen storage compared with results of control and individual STPP or trehalose soaking treatments. The histological structure analysis revealed the permeated STPP/trehalose distinctly inhibited the dissociation of muscle fibers and reduced physical damage to connective tissues during storage. Furthermore, analysis of the thermal properties indicated STPP/trehalose treatment increased the values of shrimp muscle tissues, likely by restricting the mobility of water molecules in muscle tissues and embedding proteins in the glassy matrix. Thus, the physical destruction caused by ice crystal growth was greatly reduced, due to the absence of water molecules around muscle proteins during frozen storage. Accordingly, the combined STPP/trehalose-VP treatment significantly enhanced the stability of frozen shrimp, and the results support the application of traditional cryoprotective additives. The treated shrimp can be stored at comparatively higher temperatures with limited physicochemical reactions during frozen storage.

RESEARCH ON BUILDING A COMPOSTING PROCESS OF PEELED SHRIMP SHELLS PRODUCED IN SUPER-INTENSIVE SHRIMP FARMING INTO ORGANIC FERTILIZER BY PROBIOTICS

In this study, the author mixed peeled shrimp shells in intensive shrimp farming and straw with probiotics using the aerobic organic composting process to produce calciumrich organic fertilizer. After 50 days of composting of peeled shrimp shells and straw with BioUSD or Fito-Biomix RR probiotics, the resulting fertilizer was brown-black in color, highly soft, spongy and highly degraded and has a relatively uniform size. Due to the action of microorganisms in Bio-USD probiotics, the nutritional compositions in peeled shrimp shell fertilizer had total nitrogen 4.34%, NH4+-N 269 (mg/kg), total carbon 14.6%, organic matter 51.3%, total calcium 22.0%, and C/N ratio 3.26. Similarly, the nutritional compositions in that fertilizer by FitoBiomix RR probiotics were total nitrogen 4.17%, NH4+-N 329 (mg/kg), total carbon 17.8%, organic matter 53.8%, total calcium 17.8%, and C/N ratio 4.27. Finally, the author evaluated the quality of the fertilizers with different probiotics in bok choy cultivation.

Effects of Manual Peeling on Litopenaeus vannamei Microbiological Contamination

The aim of the study was to assess the effects of manual peeling on microbiological contamination of whiteleg shrimp Litopenaeus vannamei in cold storage. The test material was whiteleg shrimps (Litopenaeus vannamei), raw, which were kept in cold storage for72 hours after peeling. The count of psychrotrophic microbes, Staphylococcus aureus, Vibrio parahaemolyticus, and fungi was determined in the test products. After 72 hours of storage, a higher growth of microbes was shown in the peeled shrimps, as compared to unpeeled ones. After 24 hours of storage, a significantly higher count of S. aureus and psychrotrophic bacteria was observed in the unpeeled shrimp group. Peeling shrimps before the storage process led to a lower contamination with the microflora in question.

Potential of multiparametric characterization of foodstuffs by nuclear magnetic resonance to better predict microbial behavior.

Numerous predictive microbiology models have been proposed to describe bacterial population behaviors in foodstuffs. These models depict the growth kinetics of particular bacterial strains based on key physico-chemical parameters of food matrices and their storage temperature. In this context, there is a prominent issue to accurately characterize these parameters, notably pH, water activity (aw ), and NaCl and organic acid concentrations. Usually, all these product features are determined using one destructive analysis per parameter at macroscale (>5g). Such approach prevents an overall view of these characteristics on a single sample. Besides, it does not take into account the intra-product microlocal variability of these parameters within foods. Nuclear magnetic resonance (NMR) is a versatile non-invasive spectroscopic technique. Experiments can be recorded successively on a same collected sample without damaging it. In this work, we designed a dedicated NMR approach to characterize the microenvironment of foods using 10-mg samples. The multiparametric mesoscopic-scale approach was validated on four food matrices: a smear soft cheese, cooked peeled shrimps, cold-smoked salmon, and smoked ham. Its implementation in situ on salmon fillets enabled to observe the intra-product heterogeneity and to highlight the impact of process on the spatial distribution of pH, NaCl, and organic acids. This analytical development and its successful application can help address the shortcomings of monoparametric methods traditionally used for predictive microbiology purposes.

Effect of gamma irradiation on microbial, physical and chemical parameters of postharvest Penaeus monodon F.

Penaeus monodon is the mostly exported shrimp in Sri Lanka. This study was conducted to evaluate the effect of gamma irradiation on the microbial, physical and chemical parameters of postharvest P. monodon. Samples from 10 farms were irradiated at 1 kGy, 2 kGy, 3 kGy, 5 kGy and 10 kGy. Total plate count (TPC), yeast and mold count (Y&M), coliform count, Escherichia coli count, color, texture, moisture content, water activity, pH and peroxide value were measured. Average total length and total weight were 12.69 ± 1.42 cm and 15.86 ± 5.70 g respectively. Average TPC of the control was 3.37*104±5.44*103 CFU/g and it was significantly reduced (p < 0.05) by the treatment of 1 kGy–8.58*102±8.09*102 CFU/g. Samples treated with 5 kGy and 10 kGy were almost sterile. Average Yeast and mold count of the control was 9.25*104±1.77*104 CFU/g and it was significantly reduced (p < 0.05) at 1 kGy to 7.42*102±17 CFU/g. At 2 kGy, 3kGy, 5 kGy and 10 kGy the samples became almost sterile. Coliforms and E. coli were not detected in any sample. L*, a*, b*, ΔE and chroma of whole shrimp, peeled shrimp and shrimp muscle were not significantly affected (p > 0.05). Texture, moisture content and water activity were not significantly different (p > 0.05). The pH was significantly different (p < 0.05) and the peroxide values of irradiated shrimps were significantly lower (p < 0.05). Hence, it was concluded that 1 kGy was appropriated for irradiation of postharvest P. monodon.

Evaluation of Microwave Applicator Design on Electromagnetic Field Distribution and Heating Pattern of Cooked Peeled Shrimp.

Non-uniform temperature distribution within solid food is a major problem associated with microwave heating, which limits industrial applications. Therefore, an experimentally validated 3D model was proposed to study the effect of microwave applicator geometry on the electromagnetic field distribution and heating pattern of shrimp under different processing conditions. Simulation results were compared with physical experiments, in which a cooked peeled shrimp sample was heated using two different laboratory-scale microwave applicators (rectangular and cylindrical cavities). For the rectangular applicator, the temperature distribution within the shrimp, when examined in cross-section, was more homogeneous compared to that of the cylindrical applicator. The results showed the influence of the complex shape of the food on the temperature distribution during microwave heating, as well as of process parameters (input power and geometry cavity). Moreover, this modelling method could provide a better understanding of the microwave heating process and assist manufacturing companies to evaluate a suitable microwave applicator according to their specific purpose.

Effect of pressure cooking alone and in combination with other treatments on shrimp allergic protein, tropomyosin.

Shrimp allergen, tropomyosin is a highly heat stable allergen a common causative of shrimp allergy in sensitive individuals. Effect of house hold pressure cooking on immunogenicity of shrimp allergen, topomyosin from Metapenaeus dobsoni was investigated in both shrimp extract and peeled shrimp by extending the time of pressure cooking to 5, 10 and 20min. Soaked shrimps in salt, baking soda, papain and acetic acid along with pressure cooking was also investigated. In the case of extracts, IgE activity was significantly (p < 0.05) decreased and the tropomyosin band was absent in the immunoblott using pooled sera of shrimp sensitive individuals. While in the case of whole peeled shrimp, IgE activity was significantly (p < 0.05) increased and the tropomyosin band was retained in the immunoblott analysis which indicates the retention of allerginicity in the peeled shrimp. Although pressure cooked shrimp after soaking in acetic acid didn't show significant (p > 0.05) difference to that of without soaking, the tropomyosin band was observed to be very faint or absent in SDS PAGE and immunoblott analysis which indicated the effective reduction in allegenicity of whole peeled shrimp.

Extending Shelf Life of Peeled Shrimp Using Moringa oleifera and Isoflavones

The current study was carried out to evaluate the shelf life of peeled shrimp during ice storage for 14 days using 125 µg/ml of crude isoflavones extract (CIE), 250 µg/ml of crude moringa extract (CME) and a mixture of both (62µg/ml CIE and 25µg/ml CME), as an antioxidant and antimicrobial agent. The results showed that using CME and/or CIE in ice improved the quality of peeled shrimp during ice storage. All treated samples showed; low content of total volatile nitrogen (TVN), trimethylamine (TMA), Thiobarbituric acid (TBA), cooking loss and free amino acids compared to the control sample, while the water holding capacity (WHC) of treated samples was increased. CME and/or CIE had a greater effect on spoilage microorganisms in treated samples of peeled shrimp, whereas the control sample reached the spoilage onset (107 log CFU/g) after eight days. In comparison, the treatment with CME and/or CIE additives prolonged the samples’ shelf life to 14 days. Total bacterial count, Pseudomonas sp., Aeromonas sp . and Enterobactereace can be inactivated by CME or CIE. Significant differences were observed in mean sensory scores between treatments and control. The control recorded the lowest scores, while higher scores were obtained from the sample treated by CME plus CIE

Application of ZnO Nanoparticles Phycosynthesized with Ulva fasciata Extract for Preserving Peeled Shrimp Quality.

Zinc oxide nanoparticles (ZnONPs) were the targets of numerous biological syntheses to attain their precious values in various biomedical fields. The phycosynthesis of ZnONPs were innovatively investigated using cell-free extract of the macroalgae, Ulva fasciata Delile. The phycosynthesized U. fasciata-zinc oxide nanoparticles (UFD-ZnONPs) had 77.81 nm mean size, with flower and sphere shapes and positive zeta potential. The UFD-ZnONPs infra-red analysis indicated their basic components’ cross-linkage. The antibacterial potentialities of UFD-ZnONPs were confirmed, qualitatively and quantitatively, against foodborne microorganisms (Escherichia coli plus Staphylococcus aureus); the bactericidal action was higher for UFD-ZnONPs than the annealed phycosynthesized ZnONPs. The scanning micrographs of S. aureus and E. coli cells treated with UFD-ZnONPs indicated the severe action of nanoparticles to destroy bacterial cells in time-dependent manners. Peeled shrimps (Fenneropenaeus indicus) were biopreservated through refrigerated storage (4 °C) with UFD-ZnONPs based solution for six days. The microbial examination of UFD-ZnONPs -treated shrimps displayed decrease in microbial loads throughout the storage days. Moreover, the UFD-ZnONPs-treated shrimps showed acceptable sensorial attributes (appearance, odor, color and texture) compared to untreated shrimps. UFD-ZnONPs nanocomposite concentration of 3% and 5% could be remarkably suggested as efficient procedure for shrimps’ biopreservation during refrigerated storage regarding sensorial quality and microbial profile of product.

Label-free proteomic analysis revealed the mechanisms of protein oxidation induced by hydroxyl radicals in whiteleg shrimp (Litopenaeus vannamei) muscle.

The oxidative effects of hydroxyl radicals derived from a FeCl3/ascorbic acid/H2O2 system on the stability of muscle proteins in peeled shrimp (Litopenaeus vannamei) were investigated. Physicochemical analysis indicated negative effects on the color (a* value), springiness, and pH of shrimp muscle, which appeared to be significantly exacerbated by higher concentrations of generated hydroxyl radicals when compared with the control. The microstructural results confirmed that a radical attack induced the incompact structure and disintegrated myofibers, thereby leading to weakened connective tissues and decreased stability of muscle proteins. Furthermore, label-free proteomic analysis revealed several differentially abundant proteins (DAPs) (i.e., ribosomal protein subunits, putative cytoskeleton proteins, and ion-binding proteins), which were detected and identified in oxidation-treated shrimp when compared with the control. The gene ontology (GO) and eukaryotic clusters of orthologous group (KOG) analyses further confirmed that the active hydroxyl radicals attacked vulnerable amino acids, modified peptide chains, and/or protein structures and/or conformations, which were responsible for a significant decrease in the muscle texture and stability of proteins in oxidation-treated shrimp. This study provides novel insight into the molecular mechanisms of muscle protein changes during oxidation development.