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Quality evaluation and shelf life of minimal ozone-treated Pacific white shrimp (Litopenaeus vannamei) stored on ice

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Abstract

Ozone treatment, declared ‘Generally Recognised As Safe’ three-decades-ago and shown to reduce microbial numbers and extend shelf life of seafood products, is still under investigation. Health regulatory standards have stipulated to makers of ozone generating facilities to establish optimum quantities of zone discharge that would produce significant effects. To our knowledge, no investigation regarding the quality characteristics of shrimp subject to minimal ozone treatment shortly after harvest and stored on ice has been carried out so far. For that reason, the present study evaluates some quality characteristics and the shelf life of Pacific white shrimp (L. vannamei) subject to minimal ozone treatment (ozone discharge: 100 mg/h; wash time: 1 min) shortly after harvest and then stored on ice. The quality indices were examined in terms of microbiological and chemical characteristics to estimate the shelf life. By average, the shelf life of minimal ozone-treated shrimp was estimated to extend by ~1.75 days based on acceptable limits cumulative of total viable count (TVC), trimethylamine-nitrogen (TMA-N), total volatile basic-nitrogen (TVB-N) and peroxide value (PV). There were obvious differences in acidity, total colour difference (TCD), correlations and temporal rates of TMA-N and TVB-N as well as PV and p-anisidine (AnV) between minimal ozone-treated and untreated shrimp (P < 0.05). Acting like an antioxidant minimal ozone treatment could reduce the TMAN, TVB-N, PV and AnV of Pacific white shrimp. The results provided by this study indicated that the minimal ozone treatment combined with iced storage could influence some quality parameters and extend the shelf life of Pacific white shrimp.

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Acknowledgments

Financial support by Monash University Sunway Campus Malaysia is hereby acknowledged. Author is grateful to Mr. Ragavan Murugiah, Mr. Chuah Chong Boon, Mr. Sri Jegan Ramasamy, Ms Nurul Amirah Binti Ibrahim, Ms Muniammah Palany, Ms Ratha Ramasamy, and Ms Kupama Vengattan (School of Science- MUSC) for laboratory/logistical support. Author remains grateful to his relative (anonymous) for the purchase and insurance of the ozone facility throughout the study.

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Authors and Affiliations

  1. School of Science, Monash University Sunway Campus, 46150 Bandar Sunway, Selangor, Malaysia

    Charles Odilichukwu R. Okpala

  2. Department of Chemical and Environmental Engineering, Masdar Institute of Science and Technology, P.O. Box 54224, AbuDhabi, UAE

    Charles Odilichukwu R. Okpala

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Correspondence to Charles Odilichukwu R. Okpala.

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Okpala, C.O.R. Quality evaluation and shelf life of minimal ozone-treated Pacific white shrimp (Litopenaeus vannamei) stored on ice. J. Verbr. Lebensm. 10, 49–57 (2015). https://doi.org/10.1007/s00003-014-0904-x

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  • DOI: https://doi.org/10.1007/s00003-014-0904-x

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