Glucose Oxidase/Cqtalase Improves Preservation of Shrimp (Heterocarpus reedi)

The preservative effect of glucose oxidase (GOX) and catalase (CAT) in a 4% glucose aqueous solution were evaluated on shrimp (Heterocarpus reedi) stored at 0–2°C. On-board and immediately after catch, shrimp were washed with tap water at 10°C, and dipped or kept in the enzyme solution. Microbial (total psychrotrophs and Pseudomonas spp. counts), chemical (total volatile bases, ammonia and pH) and sensory tests (whole-raw and cooked-peeled samples) showed that holding shrimp in the GOX/CAT/glucose solution retarded microbial spoilage and preserved quality more effectively than dipping shrimp in the same solution. The importance of treating shrimp as early as possible was demonstrated by comparing shrimp treated 4 and 82 hr after catch.     

Fatty Acid Composition of Goat Organ and Muscle Meat of Alpine and Nubian Breeds

Fatty acid compositions of liver, heart, kidney, Longissimus dorsi (LD) and Biceps femoris (BF) of two goat breeds were evaluated using capillary gas chromatography (GC). Lauric (C12:0) acid was absent from the liver and kidney. All organ samples had significantly (P < 0.01) greater polyunsaturated fatty acids (PUFA) than the LD and BF muscles. The organs also contained significantly (P < 0.01) higher saturated fatty acids (SFA) than the skeletal muscles, whereas the opposite trend occurred for the C18:1 contents. Levels of 14:0, 16:0, and 18:2 acids were related to breed, while those of 14:0, 18:0, 18:1, 18:2, and 20:4 acids were related to tissues. Goat muscle had higher PUFA:SFA ratio than those reported for beef, which may be important in human nutrition.