Changes and Shelf Life of Mantis Shrimp (Harpiosquilla raphidea) during Iced Storage
Abstract
The objective of this research was to monitor the physical, chemical, microbial and sensory quality of mantis shrimp (Harpiosquilla raphidea) during 10 days of iced storage. The result found weight loss and cooking loss increased during storing (p<0.05), that could indicate the loss of water biding ability of muscle proteins. The increasing of total volatile basic nitrogen (TVB-N) and trimethylamine (TMA-N) related to the higher of pH value (p<0.05) during the storing, due to alkaline nitrogenous compound produced. About K-value, it tended to be increased significantly (p<0.05) according to storage time. Total viable count (TVC) increased from 4.1 log CFU/g to 8.0 log CFU/g on the last day of storage and was associated with an increasing of pH, TVB-N, TMA-N and sensory scores by quality index method (QIM). Considering the physical, chemical, microbial and sensory quality, the mantis shrimp will be accepted from consumers when stored in ice for not later than 6 days. Keywords : mantis shrimp ; quality ; spoilage ; freshness ; iced storageReferences
Anacleto, P., Teixeira, B., Marques, P., Pedro, S., Nunes, M. L., & Marques, A. (2011). Shelf-life of cooked edible crab (Cancer pagurus) stored under refrigerated conditions. LWT Food Science and Technology, 44(6), 1376-1382.
Anprung, P. (2004). Food Enzyme. (4 th ed.). Bangkok: Chulalongkorn University. (in Thai)
Aubourg, S. P. (2001). Damage detection in horse mackerel (Trachurus trachurus) during chilled storage. Journal of the American Oil Chemists' Society, 78(8), 857–862.
Aubourg, S. P., Piñeiro, C., Gallardo, J., & Barros-Vela´zquez, J. (2005). Evolution of biochemical changes related to the quality loss in farmed turbot (Psetta maxima) during chilled storage. Food Chemistry, 90, 445–452.
Aubourg, S. P., Quitral, V., Larraín, A. M., Rodríguez, A., Gómez J., Maier, L., & Vinagre, J. (2007). Autolytic degradation and microbiological activity in farmed coho salmon (Oncorhynchus kisutch) during chilled storage. Food Chemistry, 104, 369–375.
BAM. (2002). Bacteriological Analytical Manual. U.S. Food and Drug Administration. Center for Food Safety and Applied Nutrition.
Benjakul, S. (2011). Chemistry and quality of aquatic animals. (2 nd ed.). Bangkok: Odeon Store. (in Thai)
Benjakul, S. & Sutthipan, N. (2008). Muscle changes in hard and soft shell crabs during frozen storage. LWT - Food Science and Technology, 42, 723–729.
Benjakul, S., Visessanguan, W., Riebroy, S., Ishizaki, S., & Tanaka, M. (2002). Gel-forming properties of surimi produced from bigeye snapper, Priacanthus tayenus and P. macracanthus, stored in ice. Journal of the Science of Food and Agriculture, 82, 1442–1451.
Benjakul, S., Visessanguan,W., & Tueksuban, J. (2003). Changes in physicochemical properties and gel-forming ability of lizardfish (Saurida tumbil) during postmortem storage in ice. Food Chemistry, 80, 535–544.
Bono, G., Okpala, C. O. R., Alberio, G. R. A., Messina, C. M., Santulli, A., Giacalone, G., & Spagna, G. (2016). Toward shrimp consumption without chemicals: Combined effects of freezing and modified atmosphere packaging (MAP) on some quality characteristics of Giant Red Shrimp (Aristaeo morphafoliacea) during storage. Food Chemistry, 197(15), 581–588.
Castillo-Yanez, F. J., Pacheco-Aguilar, R., Marquez-Rios, E., Lugo-Sánchez, M. E., & Lozano-Taylor, J. (2007). Freshness loss in sierra fish (Scomberomorus sierra) muscle stored in ice as affected by postcapture handling practices. Journal of Food Biochemistry, 31, 56–67.
Chaijan, M., Benjakul, S., Visessanguan, W., & Faustman, C. (2005). Changes of pigments and colour in sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) muscle during iced storage. Food Chemistry, 83, 607–617.
Conway, E.J., & Byrne, A. (1936). An absorption apparatus for the micro-determination of certain volatile substances. Biochemical Journal, 27, 419–429.
Cyprian, O. O., Sveinsdottir, K., Magnússon, H., & Martinsdottir, E. (2008). Application of Quality Index Method (QIM) scheme and effects of short-time temperature abuse in shelf life study of fresh water Arctic charr (Salvelinus alpinus). Journal of Aquatic Food Product Technology, 17(13), 303-321.
Delbarre-Ladrat, C., Chéret, R., Taylor, R., & Verrez-Bagnis, V. (2006). Trends in postmortem aging in fish: Understanding of proteolysis and disorganization of the myofibrillar structure. Critical Reviews in Food Science and Nutrition, 46, 409–421.
Department of fisheries. (2004). Microbiological reference criteria for fishery products. Retrieved May 7, 2020, from https://www.fisheries.go.th/quality/analyse/Ana_Bio.pdf.
Department of fisheries. (2019). Fisheries statistics of Thailand 2017. Retrieved May 7, 2020, from https://www.fisheries.go.th/strategy-stat/themeWeb/books/2560/1/FISHERIES STATISTICS OF THAILAND%20B.E.%202560.pdf.
Don, S., Xavier, K. A. M., Devi, S. T., Nayak, B. B., Kannuchamy, N. (2018). Identification of potential spoilage bacteria in farmed shrimp (Litopenaeus vannamei): Application of Relative Rate of Spoilage models in shelf life-prediction. LWT - Food Science and Technology, 97, 295–301.
Etienne, M. (2005). Volatile amines as criteria for chemical quality assessment. Retrieved May 7, 2020, from http://archimer.ifremer.fr/doc/2005/rapport-6486.pdf.
Fagan, J. D., Gormley, T. R., & UiMhuircheartaigh, M. M. (2004). Effect of modified atmosphere packaging with freeze-chilling on some quality parameters of raw whiting, mackerel and salmon portions. Innovative Food Science & Emerging Technologies, 5, 205-214.
Finne, G. (1982). Enzymatic ammonia production in shrimp held on ice. In R. E. Martin, G. J. Flick, C. E. Hebard, & D. R. Ward. (Eds.), Chemistry and biochemistry of marine food products. (pp. 323-331). Westport, Conn: AVI Publishing Company.
Gonçalves, A. A., Lima, J. T. A. X., & Paula, F. E. R. (2015). Development of Quality Index Method (QIM) scheme for spiny lobster (Panulirus argus, Latreille, 1804) stored in ice. Food Control, 47, 237-245.
Gonçalves, A. A., & Oliveira, A. R. M. (2016). Melanosis in crustaceans: A review. LWT- Food Science and Technology, 65, 791–799.
Gonçalves, A. A., & Santos, T. C. L. (2019). Improving quality and shelf-life of whole chilled Pacific white shrimp (Litopenaeus vannamei) by ozone technology combined with modified atmosphere packaging. LWT - Food Science and Technology, 99, 568–575.
Goulas, A. E., & Kontominas, M. G. (2007). Combined effect of light salting, modified atmosphere packaging and oregano essential oil on the shelf-life of sea bream (Sparus aurata): Biochemical and sensory attributes. Food Chemistry, 100(1), 287-296.
Haard, N. F., Simpson, B. K. & Pan, B. S. (1994) Sarcoplasmic proteins and other nitrogenous compounds. In Z. E. Sikorski, B. S. Pan and F. Shahidi (Eds.), Seafood proteins. (pp. 13–39). New York: Chapman & Hall.
Hamada-Sato, N., Kobayashi, T., Imada, C., & Watanabe, E. (2002). Freshness preservation of raw fish using contact dehydration sheet: freshness-preserving effects of contact dehydration sheet on Pacific mackerel and Japanese sardine. Nippon Shokuhin Kagaku KogakuKaishi, 49, 765-770.
Huss, H.H. (1998). Fresh Fish-Quality and Quality Changes. Rome: FAO Fisheries.
Intarapichet, K. (1995). Changes in post-harvest biological materials. Nakhon Ratchasima: Suranaree University of Technology. (in Thai)
Jay, J. M., Loessner, M. J., & Golden, D. A. (2005). Processed meats and seafoods. In J. M. Jay, M. J. Loessner, & D. A. Golden. (Eds.), Modern food microbiology (pp. 101-124). New York: Springer Science.
Kilinc, B., & Cakli, S. (2005). Determination of the shelf life of sardine (Sardina pilchardus) marinades in tomato sauce stored at 4 °C. Food Control, 16(7), 639-644.
Lorentzen, G., Rotabakk, B. T., Olsen, S. H., Skuland, A. V., & Siikavuopio, S. I. (2016). Shelf life of snow crab clusters (Chionoecetes opilio) stored at 0 and 4 oC. Food Control, 59, 454-460.
Losada, V., Pin eiro, C., Barros-Vela´zquez, J., & Aubourg, S. (2004a). Effect of slurry ice on chemical changes related to quality loss during European hake (Merluccius merluccius) chilled storage. European Food Research and Technology, 219, 27-31.
Losada, V., Barros-Vela´zquez, J., Gallardo, J., & Aubourg, S. (2004b). Effect of advanced chilling methods on lipid damage during sardine (Sardina pilchardus) storage. European Journal of Lipid Science and Technology, 106, 844-850.
Mitsubayashi, K., Kubotera, Y., Yano, K., Hashimoto, Y., Kon, T., & Nakakura, S. (2004). Trimethylamine biosensor with flavin-containing monooxygenase type 3 (FMO3) for fish-freshness analysis. Sensors and Actuators B: Chemical, 103, 463-467.
Mohan, C. O., Ravishankar, C. N., & Gopal, S. T. K. (2008). Effect of O2 scavenger on the shelf life of catfish (Pangasius sutchi) steaks during chilled storage. Journal of the Science of Food and Agriculture, 88, 442-448.
Mohan, C. O., Ravishankar, C. N., Lalitha, K.V., & Gopal, S. T. K. (2012). Effect of chitosan edible coating on the quality of double filleted Indian oil sardine (Sardinella longiceps) during chilled storage. Food Hydrocolloids, 26, 167-174.
Okpala, C. O. R., Choo, W. S., & Dykes, G. A. (2014). Quality and shelf life assessment of Pacific white shrimp (Litopenaeus vannamei) freshly harvested and stored on ice. LWT - Food Science and Technology, 55(1), 110-116.
Özogul, F., Özogul, Y., & Kuley, E. (2008). Nucleotide degradation and biogenic amine formation of wild white grouper (Epinephelus aeneus) stored in ice and at chill temperature (4 oC). Food Chemistry, 108, 933–941.
Pacheco-Aguilar, R., Lugo-Sánchez, M. E., & Robles-Burgueno, M. (2000). Postmortem biochemical and functional characteristic of Monterey sardine muscle stored at 0oC. Journal of Food Science, 65, 40-47.
Pacheco-Aguilar, R., Marquez-Ríos, E., Lugo-Sánchez, M. E., García-Sanchez, G., Maeda-Martínez, A. N., & Ocanõ-Higuer, V. M. (2008). Postmortem changes in the adductor muscle of Pacific lions-paw scallop (Nodipecten subnodosus) during ice storage. Food Chemistry, 106, 253–259.
Reddy, V. K., Shinde, P. A., Sofi, F. R., Shelar, P. S., & Patange, S. B. (2014). Effect of antimelanotic treatment and vacuum packaging on melanosis and quality condition of ice stored farmed tiger shrimp (penaeus monodon). SAARC Journal of Agriculture, 11(2), 33–47.
Ruiz-Capillas, C., Horner, W., & Gillyon, C. (2001). Effect of packaging on the spoilage of king scallop (Pecten maximus) during chilled storage. European Food Research and Technology, 213(2), 95–98.
Saito, T., Arai, K., & Matsuyoshi, M. (1959). A new method for estimating the freshness of fish. Bulletin of the Japanese Society of Scientific Fisheries, 24(9), 749–750.
Sikorski, Z. E., Kolakowska, A., & Pan, B. S. (1990). The nutritive composition of the major groups of marine food organisms. In Z. E. Sikorski. (Ed.), Seafood: Resources, nutritional composition, and preservation. (pp. 30–54). Boca Raton: CRC Press.
Siripatrawan, U., Sanguandeekul, R., & Narakaew, V. (2009). An alternative freshness index method for modified atmosphere packaged abalone using an artificial neural network. LWT - Food Science and Technology, 42, 343-349.
Sriket, P., Benjakul, S., Visessanguan, W., & Kijroongrojana, K. (2007). Comparative studies on chemical composition and thermal properties of black tiger shrimp (Penaeus monodon) and white shrimp (Penaeus vannamei) meats. Food Chemistry, 103, 1199–1207.
Steel, R. G. D., & Torrie, J. H. (1980). Principle and procedure of statistics: A biometrical approach. New York: MacGraw-Hill.
Sveinsdottir, K., Hyldig, G., Martinsdóttir, E., Jorgensen, B., & Kristbergsson, K. (2002). Application of Quality Index Methods (QIM) scheme in shelf-life study of farmed Atlantic salmon (Salmo salar). Journal of Food Science, 67, 1570-1579.
Tam, L. N., Khue, D. N., Thanh, N. B., & Thi, T. T. V. (2017). Towards improved quality benchmarking and shelf life evaluation of black tiger shrimp (Penaeus monodon). Food Chemistry, 235, 220-226.
Technology, 106, 844–850.
Uchiyama, H. (1978). Analytical method for estimating freshness of fish. Thailand: Southeast Asian Fisheries Development Center.
Utarapichat, B. (2007). Food microbiology. (3 rd ed.). Songkhla: Thaksin University. (in Thai)
Xiong, X., Hea, B., Jianga, D., Donga, X., Yub, C., & Qi, H. (2020). Postmortem biochemical and textural changes in the sea cucumber Stichopus japonicus body wall (SJBW) during iced storage. LWT - Food Science and Technology, 118, 108705.
Anprung, P. (2004). Food Enzyme. (4 th ed.). Bangkok: Chulalongkorn University. (in Thai)
Aubourg, S. P. (2001). Damage detection in horse mackerel (Trachurus trachurus) during chilled storage. Journal of the American Oil Chemists' Society, 78(8), 857–862.
Aubourg, S. P., Piñeiro, C., Gallardo, J., & Barros-Vela´zquez, J. (2005). Evolution of biochemical changes related to the quality loss in farmed turbot (Psetta maxima) during chilled storage. Food Chemistry, 90, 445–452.
Aubourg, S. P., Quitral, V., Larraín, A. M., Rodríguez, A., Gómez J., Maier, L., & Vinagre, J. (2007). Autolytic degradation and microbiological activity in farmed coho salmon (Oncorhynchus kisutch) during chilled storage. Food Chemistry, 104, 369–375.
BAM. (2002). Bacteriological Analytical Manual. U.S. Food and Drug Administration. Center for Food Safety and Applied Nutrition.
Benjakul, S. (2011). Chemistry and quality of aquatic animals. (2 nd ed.). Bangkok: Odeon Store. (in Thai)
Benjakul, S. & Sutthipan, N. (2008). Muscle changes in hard and soft shell crabs during frozen storage. LWT - Food Science and Technology, 42, 723–729.
Benjakul, S., Visessanguan, W., Riebroy, S., Ishizaki, S., & Tanaka, M. (2002). Gel-forming properties of surimi produced from bigeye snapper, Priacanthus tayenus and P. macracanthus, stored in ice. Journal of the Science of Food and Agriculture, 82, 1442–1451.
Benjakul, S., Visessanguan,W., & Tueksuban, J. (2003). Changes in physicochemical properties and gel-forming ability of lizardfish (Saurida tumbil) during postmortem storage in ice. Food Chemistry, 80, 535–544.
Bono, G., Okpala, C. O. R., Alberio, G. R. A., Messina, C. M., Santulli, A., Giacalone, G., & Spagna, G. (2016). Toward shrimp consumption without chemicals: Combined effects of freezing and modified atmosphere packaging (MAP) on some quality characteristics of Giant Red Shrimp (Aristaeo morphafoliacea) during storage. Food Chemistry, 197(15), 581–588.
Castillo-Yanez, F. J., Pacheco-Aguilar, R., Marquez-Rios, E., Lugo-Sánchez, M. E., & Lozano-Taylor, J. (2007). Freshness loss in sierra fish (Scomberomorus sierra) muscle stored in ice as affected by postcapture handling practices. Journal of Food Biochemistry, 31, 56–67.
Chaijan, M., Benjakul, S., Visessanguan, W., & Faustman, C. (2005). Changes of pigments and colour in sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) muscle during iced storage. Food Chemistry, 83, 607–617.
Conway, E.J., & Byrne, A. (1936). An absorption apparatus for the micro-determination of certain volatile substances. Biochemical Journal, 27, 419–429.
Cyprian, O. O., Sveinsdottir, K., Magnússon, H., & Martinsdottir, E. (2008). Application of Quality Index Method (QIM) scheme and effects of short-time temperature abuse in shelf life study of fresh water Arctic charr (Salvelinus alpinus). Journal of Aquatic Food Product Technology, 17(13), 303-321.
Delbarre-Ladrat, C., Chéret, R., Taylor, R., & Verrez-Bagnis, V. (2006). Trends in postmortem aging in fish: Understanding of proteolysis and disorganization of the myofibrillar structure. Critical Reviews in Food Science and Nutrition, 46, 409–421.
Department of fisheries. (2004). Microbiological reference criteria for fishery products. Retrieved May 7, 2020, from https://www.fisheries.go.th/quality/analyse/Ana_Bio.pdf.
Department of fisheries. (2019). Fisheries statistics of Thailand 2017. Retrieved May 7, 2020, from https://www.fisheries.go.th/strategy-stat/themeWeb/books/2560/1/FISHERIES STATISTICS OF THAILAND%20B.E.%202560.pdf.
Don, S., Xavier, K. A. M., Devi, S. T., Nayak, B. B., Kannuchamy, N. (2018). Identification of potential spoilage bacteria in farmed shrimp (Litopenaeus vannamei): Application of Relative Rate of Spoilage models in shelf life-prediction. LWT - Food Science and Technology, 97, 295–301.
Etienne, M. (2005). Volatile amines as criteria for chemical quality assessment. Retrieved May 7, 2020, from http://archimer.ifremer.fr/doc/2005/rapport-6486.pdf.
Fagan, J. D., Gormley, T. R., & UiMhuircheartaigh, M. M. (2004). Effect of modified atmosphere packaging with freeze-chilling on some quality parameters of raw whiting, mackerel and salmon portions. Innovative Food Science & Emerging Technologies, 5, 205-214.
Finne, G. (1982). Enzymatic ammonia production in shrimp held on ice. In R. E. Martin, G. J. Flick, C. E. Hebard, & D. R. Ward. (Eds.), Chemistry and biochemistry of marine food products. (pp. 323-331). Westport, Conn: AVI Publishing Company.
Gonçalves, A. A., Lima, J. T. A. X., & Paula, F. E. R. (2015). Development of Quality Index Method (QIM) scheme for spiny lobster (Panulirus argus, Latreille, 1804) stored in ice. Food Control, 47, 237-245.
Gonçalves, A. A., & Oliveira, A. R. M. (2016). Melanosis in crustaceans: A review. LWT- Food Science and Technology, 65, 791–799.
Gonçalves, A. A., & Santos, T. C. L. (2019). Improving quality and shelf-life of whole chilled Pacific white shrimp (Litopenaeus vannamei) by ozone technology combined with modified atmosphere packaging. LWT - Food Science and Technology, 99, 568–575.
Goulas, A. E., & Kontominas, M. G. (2007). Combined effect of light salting, modified atmosphere packaging and oregano essential oil on the shelf-life of sea bream (Sparus aurata): Biochemical and sensory attributes. Food Chemistry, 100(1), 287-296.
Haard, N. F., Simpson, B. K. & Pan, B. S. (1994) Sarcoplasmic proteins and other nitrogenous compounds. In Z. E. Sikorski, B. S. Pan and F. Shahidi (Eds.), Seafood proteins. (pp. 13–39). New York: Chapman & Hall.
Hamada-Sato, N., Kobayashi, T., Imada, C., & Watanabe, E. (2002). Freshness preservation of raw fish using contact dehydration sheet: freshness-preserving effects of contact dehydration sheet on Pacific mackerel and Japanese sardine. Nippon Shokuhin Kagaku KogakuKaishi, 49, 765-770.
Huss, H.H. (1998). Fresh Fish-Quality and Quality Changes. Rome: FAO Fisheries.
Intarapichet, K. (1995). Changes in post-harvest biological materials. Nakhon Ratchasima: Suranaree University of Technology. (in Thai)
Jay, J. M., Loessner, M. J., & Golden, D. A. (2005). Processed meats and seafoods. In J. M. Jay, M. J. Loessner, & D. A. Golden. (Eds.), Modern food microbiology (pp. 101-124). New York: Springer Science.
Kilinc, B., & Cakli, S. (2005). Determination of the shelf life of sardine (Sardina pilchardus) marinades in tomato sauce stored at 4 °C. Food Control, 16(7), 639-644.
Lorentzen, G., Rotabakk, B. T., Olsen, S. H., Skuland, A. V., & Siikavuopio, S. I. (2016). Shelf life of snow crab clusters (Chionoecetes opilio) stored at 0 and 4 oC. Food Control, 59, 454-460.
Losada, V., Pin eiro, C., Barros-Vela´zquez, J., & Aubourg, S. (2004a). Effect of slurry ice on chemical changes related to quality loss during European hake (Merluccius merluccius) chilled storage. European Food Research and Technology, 219, 27-31.
Losada, V., Barros-Vela´zquez, J., Gallardo, J., & Aubourg, S. (2004b). Effect of advanced chilling methods on lipid damage during sardine (Sardina pilchardus) storage. European Journal of Lipid Science and Technology, 106, 844-850.
Mitsubayashi, K., Kubotera, Y., Yano, K., Hashimoto, Y., Kon, T., & Nakakura, S. (2004). Trimethylamine biosensor with flavin-containing monooxygenase type 3 (FMO3) for fish-freshness analysis. Sensors and Actuators B: Chemical, 103, 463-467.
Mohan, C. O., Ravishankar, C. N., & Gopal, S. T. K. (2008). Effect of O2 scavenger on the shelf life of catfish (Pangasius sutchi) steaks during chilled storage. Journal of the Science of Food and Agriculture, 88, 442-448.
Mohan, C. O., Ravishankar, C. N., Lalitha, K.V., & Gopal, S. T. K. (2012). Effect of chitosan edible coating on the quality of double filleted Indian oil sardine (Sardinella longiceps) during chilled storage. Food Hydrocolloids, 26, 167-174.
Okpala, C. O. R., Choo, W. S., & Dykes, G. A. (2014). Quality and shelf life assessment of Pacific white shrimp (Litopenaeus vannamei) freshly harvested and stored on ice. LWT - Food Science and Technology, 55(1), 110-116.
Özogul, F., Özogul, Y., & Kuley, E. (2008). Nucleotide degradation and biogenic amine formation of wild white grouper (Epinephelus aeneus) stored in ice and at chill temperature (4 oC). Food Chemistry, 108, 933–941.
Pacheco-Aguilar, R., Lugo-Sánchez, M. E., & Robles-Burgueno, M. (2000). Postmortem biochemical and functional characteristic of Monterey sardine muscle stored at 0oC. Journal of Food Science, 65, 40-47.
Pacheco-Aguilar, R., Marquez-Ríos, E., Lugo-Sánchez, M. E., García-Sanchez, G., Maeda-Martínez, A. N., & Ocanõ-Higuer, V. M. (2008). Postmortem changes in the adductor muscle of Pacific lions-paw scallop (Nodipecten subnodosus) during ice storage. Food Chemistry, 106, 253–259.
Reddy, V. K., Shinde, P. A., Sofi, F. R., Shelar, P. S., & Patange, S. B. (2014). Effect of antimelanotic treatment and vacuum packaging on melanosis and quality condition of ice stored farmed tiger shrimp (penaeus monodon). SAARC Journal of Agriculture, 11(2), 33–47.
Ruiz-Capillas, C., Horner, W., & Gillyon, C. (2001). Effect of packaging on the spoilage of king scallop (Pecten maximus) during chilled storage. European Food Research and Technology, 213(2), 95–98.
Saito, T., Arai, K., & Matsuyoshi, M. (1959). A new method for estimating the freshness of fish. Bulletin of the Japanese Society of Scientific Fisheries, 24(9), 749–750.
Sikorski, Z. E., Kolakowska, A., & Pan, B. S. (1990). The nutritive composition of the major groups of marine food organisms. In Z. E. Sikorski. (Ed.), Seafood: Resources, nutritional composition, and preservation. (pp. 30–54). Boca Raton: CRC Press.
Siripatrawan, U., Sanguandeekul, R., & Narakaew, V. (2009). An alternative freshness index method for modified atmosphere packaged abalone using an artificial neural network. LWT - Food Science and Technology, 42, 343-349.
Sriket, P., Benjakul, S., Visessanguan, W., & Kijroongrojana, K. (2007). Comparative studies on chemical composition and thermal properties of black tiger shrimp (Penaeus monodon) and white shrimp (Penaeus vannamei) meats. Food Chemistry, 103, 1199–1207.
Steel, R. G. D., & Torrie, J. H. (1980). Principle and procedure of statistics: A biometrical approach. New York: MacGraw-Hill.
Sveinsdottir, K., Hyldig, G., Martinsdóttir, E., Jorgensen, B., & Kristbergsson, K. (2002). Application of Quality Index Methods (QIM) scheme in shelf-life study of farmed Atlantic salmon (Salmo salar). Journal of Food Science, 67, 1570-1579.
Tam, L. N., Khue, D. N., Thanh, N. B., & Thi, T. T. V. (2017). Towards improved quality benchmarking and shelf life evaluation of black tiger shrimp (Penaeus monodon). Food Chemistry, 235, 220-226.
Technology, 106, 844–850.
Uchiyama, H. (1978). Analytical method for estimating freshness of fish. Thailand: Southeast Asian Fisheries Development Center.
Utarapichat, B. (2007). Food microbiology. (3 rd ed.). Songkhla: Thaksin University. (in Thai)
Xiong, X., Hea, B., Jianga, D., Donga, X., Yub, C., & Qi, H. (2020). Postmortem biochemical and textural changes in the sea cucumber Stichopus japonicus body wall (SJBW) during iced storage. LWT - Food Science and Technology, 118, 108705.
Downloads
Published
2021-01-05
Issue
Section
Research Article
