title: Study of changes in physicochemical and microbiological characteristics of shrimps (Melicertus kerathurus) stored under modified atmosphere packaging.
abstract: Fresh minimally processed shrimps were stored under modified atmosphere packaging (60% CO(2):40% N(2) for MAP A and 92.9% N(2):5.1% CO(2):2% O(2) for MAP B) for 5 days at 3 °C. Total mesophiles, H(2)S forming bacteria, Pseudomonas spp., Brochothrix thermosphacta, firmness, color and sensory parameters were investigated throughout the whole time of the experiment. During storage period samples stored under MAP B managed to retain firmness values close to the initial values. All microbial populations growth was suppressed by the presence of MAP A. Samples stored under MAP B managed to maintain their firmness values close to the initial ones while MAP A samples were significantly less firm (p < 0.05).
authors.affiliation: School of Agricultural Sciences, Department of Agriculture, Ichthyology and Aquatic Environment, University of Thessaly, Fytokou St, 38446 Nea Ionia Magnessias, Volos, Hellas, Greece. parmenion@uth.gr
authors.forename: Ioannis S
authors.initials: IS
authors.lastname: Arvanitoyannis
authors.forename: Konstantellia
authors.initials: K
authors.lastname: Vasiliki
authors.forename: Achilleas D
authors.initials: AD
authors.lastname: Bouletis
authors.forename: C
authors.initials: C
authors.lastname: Papaloucas
mesh_terms: D000818:Animals; D001419:Bacteria / Q000145:classification* / Q000302:isolation & purification*; D015169:Colony Count, Microbial; D003116:Color; D018857:Food Packaging / Q000379:methods*; D061353:Food Storage / Q000379:methods*; D009812:Odorants; D033561:Penaeidae / Q000737:chemistry* / Q000382:microbiology*; D013649:Taste