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Prediction of spoilage of tropical shrimp (Penaeus notialis) under dynamic temperature regimes.
Dabadé, D Sylvain; Azokpota, Paulin; Nout, M J Robert; Hounhouigan, D Joseph; Zwietering, Marcel H; den Besten, Heidy M W.
Afiliación
  • Dabadé DS; Laboratoire de Biochimie Microbienne et de Biotechnologie Alimentaire, University of Abomey-Calavi, 01 B.P. 526 Cotonou, Benin; Laboratory of Food Microbiology, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands.
  • Azokpota P; Laboratoire de Biochimie Microbienne et de Biotechnologie Alimentaire, University of Abomey-Calavi, 01 B.P. 526 Cotonou, Benin.
  • Nout MJ; Laboratory of Food Microbiology, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands.
  • Hounhouigan DJ; Laboratoire de Biochimie Microbienne et de Biotechnologie Alimentaire, University of Abomey-Calavi, 01 B.P. 526 Cotonou, Benin.
  • Zwietering MH; Laboratory of Food Microbiology, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands.
  • den Besten HM; Laboratory of Food Microbiology, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands. Electronic address: Heidy.denBesten@wur.nl.
Int J Food Microbiol ; 210: 121-30, 2015 Oct 01.
Article en En | MEDLINE | ID: mdl-26119189
The spoilage activity of Pseudomonas psychrophila and Carnobacterium maltaromaticum, two tropical shrimp (Penaeus notialis) spoilage organisms, was assessed in cooked shrimps stored at 0 to 28 °C. Microbiological, chemical and sensory analyses were performed during storage. P. psychrophila had a higher growth rate and showed a higher spoilage activity at temperatures from 0 to 15 °C, while at 28 °C, C. maltaromaticum had a higher growth rate. The spoilage activity of P. psychrophila was found to be higher in cooked shrimp than in fresh shrimp. Observed shelf-life data of shrimps stored at constant temperatures were used to validate a previously developed model that predicts tropical shrimp shelf-life at constant storage temperatures. Models predicting the growth of the spoilage organisms as a function of temperature were constructed. The validation of these models under dynamic storage temperatures simulating temperature fluctuation in the shrimp supply chain showed that they can be used to predict the shelf-life of cooked and fresh tropical shrimps.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Pseudomonas / Mariscos / Temperatura / Penaeidae / Carnobacterium / Manipulación de Alimentos / Microbiología de Alimentos / Modelos Teóricos Tipo de estudio: Prognostic_studies / Risk_factors_studies Límite: Animals Idioma: En Revista: Int J Food Microbiol Asunto de la revista: CIENCIAS DA NUTRICAO / MICROBIOLOGIA Año: 2015 Tipo del documento: Article País de afiliación: Países Bajos Pais de publicación: Países Bajos
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Pseudomonas / Mariscos / Temperatura / Penaeidae / Carnobacterium / Manipulación de Alimentos / Microbiología de Alimentos / Modelos Teóricos Tipo de estudio: Prognostic_studies / Risk_factors_studies Límite: Animals Idioma: En Revista: Int J Food Microbiol Asunto de la revista: CIENCIAS DA NUTRICAO / MICROBIOLOGIA Año: 2015 Tipo del documento: Article País de afiliación: Países Bajos Pais de publicación: Países Bajos