title: Optimization of microbial inactivation of shrimp by dense phase carbon dioxide.
abstract: Microbial inactivation of Litopenaeus vannamei by dense phase carbon dioxide (DPCD) treatment was investigated and neural network was used to optimize the process parameters of microbial inactivation. The results showed that DPCD treatment had a remarkable bactericidal effect on microorganism of shrimp. A 3×5×2 three-layer neural network model was established. According to the neural network model, the inactivation effect was enhanced with pressure, temperature and exposure time increasing and temperature was the most important factor affecting microbial inactivation of shrimp. Cooked appearance of shrimp by DPCD treatment was observed and seemed to be more positively acceptable by Chinese diet custom. Therefore, color change of shrimp by DPCD treatment could have a positive effect on quality attributes. Moderate temperature 55 °C with 15 MPa for 26 min treatment time achieved a 3.5-log reduction of total aerobic plate counts (TPC). The parameters combination might be appropriate for shrimp process by DPCD.
authors.affiliation: College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.
authors.forename: Hongwu
authors.initials: H
authors.lastname: Ji
authors.forename: Liang
authors.initials: L
authors.lastname: Zhang
authors.forename: Shucheng
authors.initials: S
authors.lastname: Liu
authors.forename: Xiaojuan
authors.initials: X
authors.lastname: Qu
authors.forename: Chaohua
authors.initials: C
authors.lastname: Zhang
authors.forename: Jialong
authors.initials: J
authors.lastname: Gao
mesh_terms: D000818:Animals; D002245:Carbon Dioxide / Q000494:pharmacology*; D003116:Color; D003296:Cooking; D005516:Food Microbiology; D050296:Microbial Viability / Q000187:drug effects*; D033561:Penaeidae; D011312:Pressure; D017747:Seafood / Q000382:microbiology* / Q000592:standards; D013696:Temperature
chemical_list: D002245:Carbon Dioxide