title: Process optimization for high-pressure processing of black tiger shrimp ( Penaeus monodon) using response surface methodology.
abstract: This study aims to investigate the effect of high-pressure processing on the quality of black tiger shrimp using response surface methodology. A central composite rotatable design was applied to evaluate the effects of three processing parameters, namely pressure (300-600 MPa), temperature (30-50 ℃), and time (0-15 min), on the inactivation rate of Staphylococcus aureus and physical properties (color and texture) of shrimp and to optimize the process conditions to achieve maximum bacterial inactivation with minimal changes in quality attributes. The results revealed that the processing conditions significantly affected the studied responses and the experimental data have been adequately fitted into a second-order polynomial model with multiple regression coefficients (R2) of 0.92, 0.92, and 0.94 for the inactivation rate of S. aureus, hardness, and color changes, respectively. The optimized conditions targeting minimum six log cycle reductions of S. aureus with moderate changes in quality attributes were obtained as: pressure, 361 MPa; time, 12 min and temperature, 46 ℃. The adequacy of the model equation for predicting the optimum response values was verified effectively by the validation data.
authors.affiliation: 1 Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat, Haryana, India.
authors.forename: Barjinder Pal
authors.initials: BP
authors.lastname: Kaur
authors.affiliation: 2 Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, India.
authors.forename: P Srinivasa
authors.initials: PS
authors.lastname: Rao
mesh_terms: D000818:Animals; D058491:Bacterial Load; D003116:Color; D005506:Food Contamination / Q000517:prevention & control; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology / Q000379:methods*; D005519:Food Preservation / Q000379:methods; D063427:Food Quality; D006874:Hydrostatic Pressure; D008461:Meat Products / Q000382:microbiology; D050296:Microbial Viability; D033561:Penaeidae / Q000737:chemistry* / Q000382:microbiology*; D013211:Staphylococcus aureus / Q000254:growth & development; D013499:Surface Properties; D013696:Temperature
keywords: High-pressure processing; Staphylococcus aureus; shrimp; texture