Glucose Oxidase/Catalase Solution for On-board Control of Shrimp Microbial Spoilage: Model Studies |
| |
| Authors: | C.A. KANTT J. BOUZAS M. DONDERO J.A. TORRES |
| |
| Affiliation: | Author Torres is with the Food Process Engineering Group, Dept. of Food Science, Oregon State Univ., Corvallis, OR 97331–602. Author Kantt is currently a Graduate Student at the Univ. of Illinois, Urbana. Author Bouzas is currently with Hershey Foods Corporation, Hershey, PA. Author Dondero is with Escuela de Alimentos, Universidad Catdlica de Valparaiso, Valparaiso, Chile. Address inquiries to Dr. J.A. Torres. |
| |
| Abstract: | The potential of an immersion system of glucose oxidase (GOX, 1 unit/ml) and catalase (CAT) added to 4% w/v glucose in artificial seawater was determined for on-board shrimp preservation. Fresh shrimp were frozen, radiation-sterilized, thawed by adding artificial seawater and inoculated with Pseudomonas fluorescens (lo4 CFU/g shrimp). Samples were stored at 1°C and treated after 24 hr or left as controls. Changes in shrimp and solution were monitored by total plate counts, ammonia and total volatile nitrogen. Solution discoloration due to shrimp melanosis was followed spectrophotometrically. Microbial lag phase was extended 44 5 d and after 14 d, GOX/CAT had reduced browing by ～80% and inhibited ammonia and total volatile nitrogen production. Due to increase in nitrogen compounds, the enzyme solution should be replaced after 14 days. |
| |
| Keywords: | shrimp seafood microbes glucose oxidase catalase |
|
|
