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Effects of Soluble Gas Stabilisation, Modified Atmosphere, Gas to Product Volume Ratio and Storage on the Microbiological and Sensory Characteristics of Ready-to-Eat Shrimp (Pandalus borealis)

M. Sivertsvik

Norconserv AS, Seafood Processing Research, Niels Juelsgate 50, P.O. Box 327, N-4002 Stavanger, Norway, ms{at}norconserv.no

S. Birkeland

Norconserv AS, Seafood Processing Research, Niels Juelsgate 50, P.O. Box 327, N-4002 Stavanger, Norway

The effects of storage time, modified atmospheres (30% or 60% CO2), soluble gas stabilisation and gas to product volume (g/p) ratio were investigated on the microbiological and sensory characteristics of cooked, peeled and brined ready-to-eat (RTE) deep-water shrimps (Pandalus borealis). Soluble gas stabilisation (SGS) treatment prior to packaging (2h) increased the CO2 content in the packaged shrimp and counteracted package collapse, even at low g/p ratios (0.66). SGS treatment reduced significantly (P 0.01) the aerobic plate count and psychrotrophic count. The increase of CO2 levels during modified atmosphere (MA) packaging and the application of SGS significantly enhanced (P 0.01) the sensory quality of the shrimps. The exudates in the packages (%) were significantly reduced (P 0.01) when applying SGS treatment. Therefore, SGS treatment in combination with MA packaging can be used successfully on RTE shrimps to reduce the package volume and to improve the microbiological and sensory characteristics.

Key Words: soluble gas stabilisation • modified atmosphere packaging • shrimp • storage

Food Science and Technology International, Vol. 12, No. 5, 445-454 (2006)
DOI: 10.1177/1082013206070171
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B.T. Rotabakk, S. Birkeland, O.I. Lekang, and M. Sivertsvik
Enhancement of Modified Atmosphere Packaged Farmed Atlantic Halibut (Hippoglossus Hippoglossus) Fillet Quality by Soluble Gas Stabilization
Food Science and Technology International, April 1, 2008; 14(2): 179 - 186.
[Abstract] [PDF]