Toward shrimp without chemical additives: A combined freezing-MAP approach

Abstract The combined effects of freezing and modified atmosphere packaging (MAP) containing two different gas mixtures (100% N2 or 50% N2–50% CO2) on the chemical properties and melanosis of deep-water rose shrimp (Parapenaeus longirostris) was investigated and compared to both a traditional sulfiting treatment and vacuum packaging (VP). Changes in pH, total volatile basic nitrogen (TVB-N) levels, thiobarbituric acid (TBA) levels and melanosis were measured over a one-year storage period. Treatment with sodium sulfite solution before storage raised the pH and TVB-N levels rapidly, whereas both the MAP and VP samples exhibited minor increases in pH and TVB-N levels during the first six months of storage. Additionally, shrimp packed in MAP conditions, especially those packaged in 100% N2, showed completely inhibited lipid oxidation (TBA levels remained very close to those of the sulfited samples) during the storage period. The melanosis scores revealed that the samples packed in 100% N2 maintained natural color for up to six months of storage. These data suggest that the use of modified atmosphere packaging in combination with freezing during shrimp processing could be a safe and effective alternative to artificial additives

Lipid oxidation kinetics of ozone-processed shrimp during iced storage using peroxide value measurements

In this research, in situ generated ozone exposure/wash cycles of 1, 3, and 5 min applied to shrimp samples either before (BIS) or during iced storage (DIS) has been used to study the lipid oxidation kinetics using the peroxide values (PV). The induction period (IP) as well as PV at end of the IP (PVIP) have been obtained. The rate constants (k) as well as half-lives (t1/2) of hydroperoxides formation for different oxidation stages were calculated. The results showed that both IP and PVIP were lower with BIS (IP between 4.35±0.09 and 5.08±0.23 days; PVIP between 2.92±0.06 and 3.40±0.18 mEq kg−1) compared with DIS (IP between 5.92±0.12 and 6.14±0.09 days; PVIP between 4.49±0.17 and 4.56±0.10 mEq kg−1). The k value for DIS seemed to be the greater compared to BIS. In addition, whilst decreases and increases in t1/2 were found at propagation, respectively, for BIS and DIS, decreases and increases were only found at the induction of oxidation stage(s) for BIS. Further, the PV of ozone-processed samples would fit first order lipid oxidation kinetics independent of duration of ozone exposures. For the first time, PV measurements and fundamental kinetic principles have been used to describe how increasing ozone exposures positively affects the different oxidation stages responsible for the formation of hydroperoxides in ozone-processed shrimp

Ozone (O3) Process Technology (OPT): An Exploratory Brief of Minimal Ozone Discharge applied to Shrimp Product

AbstractGlobally, the demand for energy resources is currently on the rise, which directly leads to increase in the pursuit to identify as well as utilize both enhanced and environmental-friendly technologies underscoring direct challenges associated with energy conservation. Principally, ozone treatment stands among emerging innovative technologies of great potential for the food industry. After its declaration as 'Generally Recognized As Safe' (GRAS) it is but only a few decades ago that the promises of ozone treatment became more evident, in fact, more noticeable in recent times particularly for domestic and home use. These promises of ozone treatment are largely attributable to chemical and physical properties of the ozone (O3) molecule. Contrariwise, the unstable nature of the O3 molecule has been the underwriting factor that frequently impedes the commercialization of this technology. It is in line with these arguments that this paper is underpinned, by presenting ozone process technology (OPT) through an exploratory brief with respect to ozone discharge that has been minimally applied to shrimp product. This exploratory brief is tersely performed using an analytical appraisal, which attempts to reveal some energy aspects that might have ample relevance. In addition, the justification/rationale 'why minimal ozone treatment' is succinctly debated. Anyways, considering that a number of alternative domestic type sanitizers that safely generate ozone are currently penetrating the market worldwide, the concentrations of ozone discharge of almost if not all (of these domestic types) apparently seem not well defined – hence, not consistent. This paucity of definition of concentrations of ozone discharge therefore necessitates supplemental investigations to provide informative and robust data particularly identifying with the domestic-type of ozone-generating facilities. Largely, the motivation for this is that the procurement of domestic-types by many homes around the world is, not only currently on the rise, but more particularly that these facilities are largely believed to effectively sanitize fresh foods. Equally, considering the great energy potential associated with the ozonation process itself, we opine that the ozone process as a technology either in part or whole may well lend itself as a novel, renewable and valuable energy material for future use, a feasible exploration for renewable energy industries to undertake – very appropriate and credible motivation for future investigations

Aerobic Microbial Inactivation Kinetics of Shrimp Using a Fixed Minimal Ozone Discharge: A Fact or Fib During Iced Storage?

AbstractAmong researchers worldwide, the combination of preservation methods aimed to achieve improved effects on microbial inactivation of seafood products is an area of research receiving increasing interest. Globally also, the demand for high quality minimally processed food products are on the increase. Ozone treatment, three decade – long declared 'Generally Recognized As Safe' and approved as food contact sanitizing agent has evolved up to recent times where it assumes the likes of domestic food-processing facilities manufactured with environment-friendly status ensuring consumer safety. On the other hand, the subject of inactivation kinetics of seafood microorganisms following ozone treatment is still under debate. Furthermore, kinetic models remain the economical and quick approach to predict the preservation parameters. Nevertheless, there is paucity of information regards aerobic microbial inactivation of crustacean product arising from fixed minimal ozone discharge. Is the phenomenon of aerobic microbial inactivation kinetics of shrimp product subject to a fixed minimal ozone discharge during iced storage a fact or fib? To answer this, the aerobic microbial inactivation kinetics of shrimp during iced storage of up to 11 days was inspected. The process conditions comprised of a fixed ozone concentration of 100mg/h minimally discharged at wash time of 1min as well as iced storage of up to 11 days. Minimal ozone treatment was applied either prior to or during iced storage situations. Aerobic microbial inactivation presented significant effects during iced storage (P<0.05). Line of fit that could best describe the aerobic microbial inactivation kinetics showed adequacy only at the fourth order of storage time 'x' variable, which could only but account for between 75 - 96% of explained variance. Overall, aerobic microbial inactivation kinetics of shrimp using a fixed minimal ozone discharge appears quantitatively possible even though it decreases as iced storage progresses

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Functional and sensory properties of jam with different proportions of pineapple, cucumber, and Jatropha leaf

Introduction. Fruits and vegetables are vital for healthy food consumption. Conservation is the only option to prolong their shelf life. Nigeria is currently experiencing an increase in production of fruit jams that incorporate vegetables. Cucumbers, Jatropha tanjorensis L. leaf, and pineapples have a lot of health benefits, which makes them very promising for jam making. The present research featured the effect of cucumber, pineapple, and Jatropha leaf in different proportions on the functional and sensory properties of composite jam. Study objects and methods. The technology of jam making followed standard procedures. Pineapple jam without cucumbers and Jatropha leaf served as control (pineapple:cucumber:Jatropha leaf = 100:0:0). The experimental jam samples had increasing amounts of Jatropha leaf (J), decreasing amounts of pineapple pulps (P), and a constant amount of cucumber (C), i.e. P:C:J = 85:10:5, 80:10:10, 75:10:15, and 70:10:20. The functional analysis involved chemical and proximate aspects, whereas the sensory evaluation involved appearance, aroma, taste, spreadability, and overall liking. Results and discussion. The experimental samples showed a significant difference (P 0.05). Compared to the control sample, the sensory properties of the experimental samples differed significantly (P 0.05) taste and overall liking. Conclusion. The obtained functional and sensory data proved that the new pineapple jam with cucumber and Jatropha leaf is a promising functional product

Seafood processing, preservation, and analytical techniques in the age of industry 4.0

Fish and other seafood products are essential dietary components that are highly appreciated and consumed worldwide. However, the high perishability of these products has driven the development of a wide range of processing, preservation, and analytical techniques. This development has been accelerated in recent years with the advent of the fourth industrial revolution (Industry 4.0) technologies, digitally transforming almost every industry, including the food and seafood industry. The purpose of this review paper is to provide an updated overview of recent thermal and nonthermal processing and preservation technologies, as well as advanced analytical techniques used in the seafood industry. A special focus will be given to the role of different Industry 4.0 technologies to achieve smart seafood manufacturing, with high automation and digitalization. The literature discussed in this work showed that emerging technologies (e.g., ohmic heating, pulsed electric field, high pressure processing, nanotechnology, advanced mass spectrometry and spectroscopic techniques, and hyperspectral imaging sensors) are key elements in industrial revolutions not only in the seafood industry but also in all food industry sectors. More research is still needed to explore how to harness the Industry 4.0 innovations in order to achieve a green transition toward more profitable and sustainable food production systems.José S. Câmara and Rosa Perestrelo acknowledge FCT-Fundação para a Ciência e a Tecnologia through the CQM Base Fund—UIDB/00674/2020, and Programmatic Fund—UIDP/00674/2020, Madeira 14–20 Program, project PROEQUIPRAM—Reforço do Investimento em Equipamentos e Infraestruturas Científicas na RAM (M1420-01-0145-FEDER-000008), and ARDITI—Agência Regional para o Desenvolvimento da Investigação Tecnologia e Inovação, through M1420-01-0145- FEDER-000005—Centro de Química da Madeira—CQM+ (Madeira 14–20 Program) for their support. The research leading to these results was supported by MICINN supporting the Ramón y Cajal grant for M.A. Prieto (RYC-2017-22891); by Xunta de Galicia for supporting the program EXCELENCIAED431F 2020/12; and the pre-doctoral grant of P. Garcia-Oliveira (ED481A-2019/295); and by the program BENEFICIOS DO CONSUMO DAS ESPECIES TINTORERA-(CO-0019-2021).info:eu-repo/semantics/publishedVersio

Pojava dviju rijetkih vrsta iz reda Lampriformes: britke jedroglavke Lophotus lacepede (Giorna, 1809) i vlasuljke Zu cristatus (Bonelli, 1819) kod sjeverne obale Sicilije, Italija

The bony fish Lophotus lacepede (Giorna, 1809) and Zu cristatus (Bonelli, 1819) are the two species rarely recorded within the Mediterranean basin, usually reported as accidentally captured in depth (mesopelagic) fishing operations. In the current work, we present the first record of L. lacepede and Z. cristatus in fishing catches from southwestern Tyrrhenian Sea. Moreover, in order to improve existent biological/ecological knowledge, some bio-related aspects such as feeding aspect, sexual maturity and age estimate have been discussed.Koštunjičave ribe Lophotus lacepede (Giorna, 1809)i Zu cristatus (Bonelli, 1819) dvije su vrste koje se rijetko nalaze u Sredozemnom moru i najčešće su zabilježene kao slučajni ulov pri ribolovu dubinskim alatima (mezopelagijal). U ovom radu predstavljamo prvi zapis britke jedroglavke i vlasuljke koje su uhvaćene tijekom ribolova u jugozapadnom dijelu Tirenskog mora. Štoviše, kako bi se poboljšalo postojeće znanje o biologiji i ekologiji, u radu se raspravlja o nekim biološkim određenim aspektima kao što su prehrana, spolna zrelost i procjena starosti

Use of Industry 4.0 technologies to reduce and valorize seafood waste and by-products: a narrative review on current knowledge

Fish and other seafood products represent a valuable source of many nutrients and micronutrients for the human diet and contribute significantly to global food security. However, considerable amounts of seafood waste and by-products are generated along the seafood value and supply chain, from the sea to the consumer table, causing severe environmental damage and significant economic loss. Therefore, innovative solutions and alternative approaches are urgently needed to ensure a better management of seafood discards and mitigate their economic and environmental burdens. The use of emerging technologies, including the fourth industrial revolution (Industry 4.0) innovations (such as Artificial Intelligence, Big Data, smart sensors, and the Internet of Things, and other advanced technologies) to reduce and valorize seafood waste and by-products could be a promising strategy to enhance blue economy and food sustainability around the globe. This narrative review focuses on the issues and risks associated with the underutilization of waste and by-products resulting from fisheries and other seafood industries. Particularly, recent technological advances and digital tools being harnessed for the prevention and valorization of these natural invaluable resources are highlighted