Extension of the shelf life of prawns (Penaeus japonicus) by vacuum packaging and high-pressure treatment.
The present study has investigated the application of high pressures (200 and 400 MPa) in chilled prawn tails, both conventionally stored (air) and vacuum packaged. Vacuum packaging and high-pressure treatment did extend the shelf life of the prawn samples, although it did affect muscle color very slightly, giving it a whiter appearance. The viable shelf life of 1 week for the air-stored samples was extended to 21 days in the vacuum-packed samples, 28 days in the samples treated at 200 MPa, and 35 days in the samples pressurized at 400 MPa. Vacuum packaging checked the onset of blackening, whereas high-pressure treatment aggravated the problem. From a microbiological point of view, batches conventionally stored reached about 6 log CFU/g or even higher at 14 days. Similar figures were reached in total number of bacteria in vacuum-packed samples and in pressurized at 200-MPa samples at 21 days. When samples were pressurized at 400 MPa, total numbers of bacteria were below 5.5 log CFU/g at 35 days of storage. Consequently, a combination of vacuum packaging and high-pressure treatment would appear to be beneficial in prolonging freshness and preventing spotting.
López-Caballero
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ME
Departamento de Ciencia y Tecnología de Carnes y Pescados, Instituto del Frío (CSIC), Ciudad Universitaria, Madrid, Spain.
Pérez-Mateos
M
M
Borderías
J A
JA
Montero
P
P
D000818:Animals; D001419:Bacteria / Q000254:growth & development / Q000302:isolation & purification*; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D008548:Melanosis; D033561:Penaeidae / Q000382:microbiology*; D011312:Pressure; D012758:Shellfish / Q000382:microbiology*; D013997:Time Factors; D014618:Vacuum