Skip to main content
SpringerLink
Log in

Effect of nano-SiO2-LDPE packaging on biochemical, sensory, and microbiological quality of Pacific white shrimp Penaeus vannamei during chilled storage

  • Original Article
  • Food Science and Technology
  • Published:
Fisheries Science Aims and scope Submit manuscript

Abstract

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.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6
Fig. 7
Fig. 8

Similar content being viewed by others

References

  1. Wu SJ (2014) Effect of chitosan-based edible coating on preservation of white shrimp during partially frozen storage. Int J Biol Macromol 65:325–328

    Article  CAS  PubMed  Google Scholar 

  2. Qian Y-F, Xie J, Yang S-P, Wu W-H (2013) Study of the quality changes and myofibrillar proteins of white shrimp (Litopenaeus vannamei) under modified atmosphere packaging with varying CO2 levels. Eur Food Res Technol 236:629–635

    Article  CAS  Google Scholar 

  3. Benjakul S, Visessanguan W, Tanaka M (2005) Properties of phenoloxidase isolated from the cephalothorax of Kuruma prawn (Penaeus japonicus). J Food Biochem 29:470–485

    Article  CAS  Google Scholar 

  4. Montero P, Lopez-Caballero ME, Perez-Mateos M (2001) The effect of inhibitors and high pressure treatment to prevent melanosis and microbial growth on chilled prawns (Penaeus japonicus). J Food Sci 66:1201–1206

    Article  CAS  Google Scholar 

  5. Fatima R, Khan MA, Qadri RB (1988) Shelf-life of shrimp (Penaeus-merguiensis) stored in ice (0 °C) and partially frozen (−3 °C). J Sci Food Agric 42:235–247

    Article  CAS  Google Scholar 

  6. Venugopal V (1993) Cook-chill process to extend refrigerated shelf-life of peeled and deveined shrimp and white pomfret. Int J Food Sci Technol 28:273–278

    Article  Google Scholar 

  7. Ouattara B, Sabato SF, Lacroix M (2001) Combined effect of antimicrobial coating and gamma irradiation on shelf life extension of pre-cooked shrimp (Penaeus spp.). Int J Food Microbiol 68:1–9

    Article  CAS  PubMed  Google Scholar 

  8. Lu S (2009) Effects of bactericides and modified atmosphere packaging on shelf-life of Chinese shrimp (Fenneropenaeus chinensis). Lwt-Food Sci Technol 42:286–291

    Article  CAS  Google Scholar 

  9. Encarnacion AB, Fagutao F, Jintasataporn O, Worawattanamateekul W, Hirono I, Ohshima T (2012) Application of ergothioneine-rich extract from an edible mushroom flammulina velutipes for melanosis prevention in shrimp, Penaeus monodon and Litopenaeus vannamei. Food Res Int 45:232–237

    Article  CAS  Google Scholar 

  10. Kaur BP, Kaushik N, Rao PS, Chauhan OP (2013) Effect of high-pressure processing on physical, biochemical, and microbiological characteristics of black tiger shrimp (Penaeus monodon). Food Bioprocess Technol 6:1390–1400

    Article  Google Scholar 

  11. Rhim JW, Hong SI, Ha CS (2009) Tensile, water vapor barrier and antimicrobial properties of pla/nanoclay composite films. Lwt-Food Sci Technol 42:612–617

    Article  CAS  Google Scholar 

  12. Chaudhry Q, Scotter M, Blackburn J, Ross B, Boxall A, Castle L, Aitken R, Watkins R (2008) Applications and implications of nanotechnologies for the food sector. Food Addit Contam A 25:241–258

    Article  CAS  Google Scholar 

  13. Hu QH, Fang Y, Yang YT, Ma N, Zhao LY (2011) Effect of nanocomposite-based packaging on postharvest quality of ethylene-treated kiwifruit (Actinidia deliciosa) during cold storage. Food Res Int 44:1589–1596

    Article  CAS  Google Scholar 

  14. Panea B, Ripoll G, Gonzalez J, Fernandez-Cuello A, Alberti P (2014) Effect of nanocomposite packaging containing different proportions of ZnO and Ag on chicken breast meat quality. J Food Eng 123:104–112

    Article  CAS  Google Scholar 

  15. Duncan TV (2011) Applications of nanotechnology in food packaging and food safety: barrier materials, antimicrobials and sensors. J Colloid Interface Sci 363:1–24

    Article  CAS  PubMed  Google Scholar 

  16. de Azeredo HMC (2009) Nanocomposites for food packaging applications. Food Res Int 42:1240–1253

    Article  Google Scholar 

  17. Luo Z, Li D, Ye Q (2014) Effects of nano-SiO2 packaging on postharvest physiology and quality of strawberry (Fragaria ananassa Duch) stored at refrigeration temperature. J Nucl Agric Sci 28:1232–1239

    CAS  Google Scholar 

  18. Jeyasekaran G, Ganesan P, Anandaraj R, Shakila RJ, Sukumar D (2006) Quantitative and qualitative studies on the bacteriological quality of Indian white shrimp (Penaeus indicus) stored in dry ice. Food Microbiol 23:526–533

    Article  CAS  PubMed  Google Scholar 

  19. Zheng M, Huang YW, Nelson SO, Bartley PG, Gates KW (1998) Dielectric properties and thermal conductivity of marinated shrimp and channel catfish. J Food Sci 63:668–672

    Article  CAS  Google Scholar 

  20. Nirmal NP, Benjakul S (2010) Effect of catechin and ferulic acid on melanosis and quality of pacific white shrimp subjected to prior freeze-thawing during refrigerated storage. Food Control 21:1263–1271

    Article  CAS  Google Scholar 

  21. Gomes HDA, da Silva EN, do Nascimento MRL, Fukuma HT (2003) Evaluation of the 2-thiobarbituric acid method for the measurement of lipid oxidation in mechanically deboned gamma irradiated chicken meat. Food Chem 80:433–437

    Article  CAS  Google Scholar 

  22. Agustini TW, Suzuki T, Hagiwara T, Ishizaki S, Tanaka M, Takai R (2001) Change of K-value and water state of yellowfin tuna thunnus albacares meat stored in a wide temperature range (20 °C to −84 °C). Fish Sci 67:306–313

    Article  CAS  Google Scholar 

  23. Zeng QZ, Thorarinsdottir KA, Olafsdottir G (2005) Quality changes of shrimp (Pandalus borealis) stored under different cooling conditions. J Food Sci 70:S459–S466

    Article  CAS  Google Scholar 

  24. Montazer M, Seifollahzadeh S (2011) Enhanced self-cleaning, antibacterial and UV protection properties of nano TiO2 treated textile through enzymatic pretreatment. Photochem Photobiol 87:877–883

    Article  CAS  PubMed  Google Scholar 

  25. Offer G, Knight P (1988) The structural basis of water holding in meat. Part 1: general principles and water uptake in meat processing. In: Lawrie R (ed) Developments in meat science, vol 4. Elsevier, New York, pp 61–171

    Google Scholar 

  26. Qian YF, Xie J, Yang SP, Wu WH, Xiong Q, Gao ZL (2014) In vivo study of spoilage bacteria on polyphenoloxidase activity and melanosis of modified atmosphere packaged Pacific white shrimp. Food Chem 155:126–131

    Article  CAS  PubMed  Google Scholar 

  27. Lopez CF, Darst RK, Rossky PJ (2008) Mechanistic elements of protein cold denaturation. J Phys Chem B 112:5961–5967

    Article  CAS  PubMed  Google Scholar 

  28. Prabha TN, Patwardhan MV (1986) Polyphenol oxidase (PPO) and peroxidase (POD) enzyme-activities and their isoenzyme patterns in ripening fruits. Acta Aliment Hung 15:199–207

    CAS  Google Scholar 

  29. Montero P, Martinez-Alvarez O, Zamorano JP, Alique R, Gomez-Guillen MC (2006) Melanosis inhibition and 4-hexylresorcinol residual levels in deepwater pink shrimp (Parapenaeus longirostris) following various treatments. Eur Food Res Technol 223:16–21

    Article  CAS  Google Scholar 

  30. Benjakul S, Visessanguan W, Phongkanpai V, Tanaka M (2005) Antioxidative activity of caramelisation products and their preventive effect on lipid oxidation in fish mince. Food Chem 90:231–239

    Article  CAS  Google Scholar 

  31. Ahmad M, Benjakul S, Sumpavapol P, Nirmal NP (2012) Quality changes of sea bass slices wrapped with gelatin film incorporated with lemongrass essential oil. Int J Food Microbiol 155:171–178

    Article  CAS  PubMed  Google Scholar 

  32. Boonsumrej S, Chaiwanichsiri S, Tantratian S, Suzuki T, Takai R (2007) Effects of freezing and thawing on the quality changes of tiger shrimp (Penaeus monodon) frozen by air-blast and cryogenic freezing. J Food Eng 80:292–299

    Article  CAS  Google Scholar 

  33. Zeisel SH, Dacosta KA, Fox JG (1985) Endogenous formation of dimethylamine. Biochem J 232:403–408

    Article  PubMed Central  CAS  PubMed  Google Scholar 

  34. Watabe S, Ushio H, Iwamoto M, Yamanaka H, Hashimoto K (1989) Temperature-dependency of rigor-mortis of fish muscle—myofibrillar Mg-2+ -atpase activity and Ca-2+ uptake by sarcoplasmic-reticulum. J Food Sci 54:1107–1115

    Article  CAS  Google Scholar 

  35. Lopez-Caballero ME, Martinez-Alvarez O, Gomez-Guillen MD, Montero P (2007) Quality of thawed deepwater pink shrimp (Parapenaeus longirostris) treated with melanosis-inhibiting formulations during chilled storage. Int J Food Sci Technol 42:1029–1038

    Article  CAS  Google Scholar 

  36. Matsumoto M, Yamanaka H (1990) Post-mortem biochemical changes in the muscle of kuruma prawn during storage and evaluation of the freshness. Nippon Suisan Gakkaishi 56:1145–1149

    Article  CAS  Google Scholar 

  37. Vazquez-Ortiz FA, Pacheco-Aguilar R, Lugo-Sanchez ME, Villegas-Ozuna RE (1997) Application of the freshness quality index (K value) for fresh fish to canned sardines from northwestern mexico. J Food Compos Anal 10:158–165

    Article  CAS  Google Scholar 

  38. Huang JY, Chen QC, Qiu M, Li SQ (2012) Chitosan-based edible coatings for quality preservation of postharvest whiteleg shrimp (Litopenaeus vannamei). J Food Sci 77:491–496

    Article  Google Scholar 

Download references

Acknowledgments

This research was financially supported by the National Key Technologies R & D Program of China (2012BAD29B06).

Author information

Authors and Affiliations

  1. College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, 310058, People’s Republic of China

    Zisheng Luo, Yanqun Xu & Qingyang Ye

Authors
  1. Zisheng Luo
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Yanqun Xu
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Qingyang Ye
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Zisheng Luo.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Luo, Z., Xu, Y. & Ye, Q. Effect of nano-SiO2-LDPE packaging on biochemical, sensory, and microbiological quality of Pacific white shrimp Penaeus vannamei during chilled storage. Fish Sci 81, 983–993 (2015). https://doi.org/10.1007/s12562-015-0914-3

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s12562-015-0914-3

Keywords

Search

Navigation