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| Field | Value |
| Title | Effect of Vacuum Packaging and Sous Vide Processing on the Quality of Indian White Shrimp (Fenneropenaeus indicus) During Chilled Storage |
| Names |
Mohan, C.O.
Ravishankar, C.N. Gopal, T.K.S. |
| Date Issued | 2017 (iso8601) |
| Abstract | A comparative study was undertaken to assess the effect of sous vide (SV) processing, vacuum, and ordinary air packaging on the quality and shelf life of condiment-incorporated Indian white shrimp (Fenneropenaeus indicus) during chilled storage. The pasteurization value (PV) for SV-processed shrimp was 4.02 min at 90ºC. The initial K value of shrimp (2.17%) increased to 5.26% with SV processing and further increased to a value of 46.9% on the day of sensory rejection, compared with 64.3% and 62.7% for vacuum and air-packed samples, respectively. A nearly 3 log reduction in total mesophilic count was observed for SV-processed shrimp. Formation of volatile bases, indole, and lipid oxidation was significantly (p < 0.05) inhibited in SV-processed shrimp compared to others. SV processing extended the shelf life of condiment-incorporated shrimp up to 28 days, compared to only 15 and 8 days for vacuum and air-packed samples, respectively. |
| Genre | Article |
| Identifier | Journal of Aquatic Food Product Technology, 26(10):1280–1292 |