Effects of additives and cold storage on bacteriological, biochemical and sensory changes on frozen shrimp (Metapenaeus esis, De Haan) /
Virulhakul, Poonsap
Effects of additives and cold storage on bacteriological, biochemical and sensory changes on frozen shrimp (Metapenaeus esis, De Haan) / by Poonsap Virulhakul. - Los Ba�os, Laguna, Cavite State University- Main Campus, 1981. - 156 pages : illustrations ; 28 cm.
Thesis (Ph.D.--Food Science) University of the Philippines
Includes bibliographical references.
College of Agriculture, Food, Environment and Natural Resources (CAFENR) College of Agriculture, Food, Environment and Natural Resources (CAFENR)
POONSAP VIRULHAKUL. University of the Philippines at Los Baflos. March, 1981. Effects of Additives and Cold Storage on Bacteriological., Biochemical and Sensory Changes of Frozen Shrimp (Metapenaeus ensis, De Haan).
Major Professor: Dr. Eduardo C. Sison
The effects of additives (sodium metabisulfite SMB; sodium tripolyphosphate, STPP and citric acid, CA) on bacteriological, biochemical and sensory changes in frozen shrimps (Metapenaeus ensis De Haan) stored at 12°C and -18°C for 8 months were studied. Storage temperature and additives did not affect thru changes Oin mesophilic and psychrophilic bacterial counts with storage time.
However, the differences in quantity of bacterial composition on all samples were observed. Biochemical analyses showed that pH of samples hid tendency to increase at -12°C, but not much at -12°C, due to interaction of various bio-chemical changes.
The increases in TVN of STPP- and CA-treated samples stored at -18°C were faster than those stored at -12°C while the same 0 the control and SML-treated samples. Both AA-N and TEA increased up to a maximum of 4 months of storage, whereas Hx up to 6 months and then declined after these periods as results of transformation into other products. Cathepsin D activity decreased while histamine increased with storage time. In both storage temperatures, the rate of change in AA-N, Hx, cathepsin D activity, histaine and TI3A was almost the same.
Likewise, the additives did not affect the biochemical changes which were more affected by the combined effects of storage temperature and microbiological changes.
The rate of loss in aroma, flavor, texture and general acceptability of frozen shrimps stored at -18°C was the same as those stored at -12°C which is influenced by the deterioration of biochemical and microbiological changes.
The coliforms were detected at the initial storage but disappeared after frozen storage,
Shrimps
641.494 / V81 1981
Effects of additives and cold storage on bacteriological, biochemical and sensory changes on frozen shrimp (Metapenaeus esis, De Haan) / by Poonsap Virulhakul. - Los Ba�os, Laguna, Cavite State University- Main Campus, 1981. - 156 pages : illustrations ; 28 cm.
Thesis (Ph.D.--Food Science) University of the Philippines
Includes bibliographical references.
College of Agriculture, Food, Environment and Natural Resources (CAFENR) College of Agriculture, Food, Environment and Natural Resources (CAFENR)
POONSAP VIRULHAKUL. University of the Philippines at Los Baflos. March, 1981. Effects of Additives and Cold Storage on Bacteriological., Biochemical and Sensory Changes of Frozen Shrimp (Metapenaeus ensis, De Haan).
Major Professor: Dr. Eduardo C. Sison
The effects of additives (sodium metabisulfite SMB; sodium tripolyphosphate, STPP and citric acid, CA) on bacteriological, biochemical and sensory changes in frozen shrimps (Metapenaeus ensis De Haan) stored at 12°C and -18°C for 8 months were studied. Storage temperature and additives did not affect thru changes Oin mesophilic and psychrophilic bacterial counts with storage time.
However, the differences in quantity of bacterial composition on all samples were observed. Biochemical analyses showed that pH of samples hid tendency to increase at -12°C, but not much at -12°C, due to interaction of various bio-chemical changes.
The increases in TVN of STPP- and CA-treated samples stored at -18°C were faster than those stored at -12°C while the same 0 the control and SML-treated samples. Both AA-N and TEA increased up to a maximum of 4 months of storage, whereas Hx up to 6 months and then declined after these periods as results of transformation into other products. Cathepsin D activity decreased while histamine increased with storage time. In both storage temperatures, the rate of change in AA-N, Hx, cathepsin D activity, histaine and TI3A was almost the same.
Likewise, the additives did not affect the biochemical changes which were more affected by the combined effects of storage temperature and microbiological changes.
The rate of loss in aroma, flavor, texture and general acceptability of frozen shrimps stored at -18°C was the same as those stored at -12°C which is influenced by the deterioration of biochemical and microbiological changes.
The coliforms were detected at the initial storage but disappeared after frozen storage,
Shrimps
641.494 / V81 1981