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Full-Text Articles in Life Sciences
Evaluating The Effects Of Vacuum Tumbling With Chitosan Nanoparticles And Water-Soluble Chitosan On The Shelf Life Of Cryogenically Frozen Shrimp, Alexander Chouljenko
Evaluating The Effects Of Vacuum Tumbling With Chitosan Nanoparticles And Water-Soluble Chitosan On The Shelf Life Of Cryogenically Frozen Shrimp, Alexander Chouljenko
LSU Master's Theses
Chitosan (CH) is a biopolymer obtained from the deacetylation of chitin, a polysaccharide present in the exoskeleton of crustaceans and cell walls of fungi. Application of CH may be limited by its water-insolubility. It can be dissolved in acids and forms relatively high viscosity solutions. CH solutions have antioxidant and antimicrobial properties. CH penetration into shrimp may be facilitated by vacuum tumbling with low viscosity chitosan-sodium tripolyphosphate (CH-TPP) nanoparticle or water-soluble chitosan (WSC) solutions. It is expected that this would reduce lipid oxidation and microbial loads. In this study, CH-TPP and WSC solutions were developed and applied to shrimp, and …
Analysis Of The Mineral Composition Of Louisiana Wild Caught Shrimp By Icp-Oes And Classification Of Geographical Origin, Samantha Nichole Stein
Analysis Of The Mineral Composition Of Louisiana Wild Caught Shrimp By Icp-Oes And Classification Of Geographical Origin, Samantha Nichole Stein
LSU Master's Theses
Nationwide, seafood consumers are paying close attention to their seafood options and demanding transparency on point of origin. Recent studies have shown that shrimp can reflect the mineral content of the waters from which they are harvested. Mineral analysis was conducted using inductively coupled plasma optical emission spectrometry on the tail muscle from each coastal group and imported farmed raised samples. Analysis of variance was used to detect differences among catch locations and seasons along the Louisiana coast, as well as differences in the mineral profile of farm raised imported shrimp. Multivariate analysis of variance and descriptive analysis was used …
Detection And Confirmation Of Veterinary Drug Residues In Commercially Available Frozen Shrimp, Jessica Danielle Johnson
Detection And Confirmation Of Veterinary Drug Residues In Commercially Available Frozen Shrimp, Jessica Danielle Johnson
LSU Master's Theses
Aquaculture has grown rapidly as the world’s wild-caught fisheries approach their sustainable limits. Feed conversion in aquaculture is more efficient than in terrestrial animals. Thus with a growing world population, seafood produced through aquaculture can provide a high quality source of protein. Aquaculture systems rely on high stocking densities and commercial feeds to increase production and profitability, which increase animal stress and susceptibility to disease. Veterinary drugs are commonly used to prevent and treat disease outbreaks. Several of these drugs are banned for use in shrimp farming in the United States. These drugs can be toxic to humans, with side …
Consumer And Processor Methods To Control Salmonella And Listeria In Shrimp, Genevieve Anne Edwards
Consumer And Processor Methods To Control Salmonella And Listeria In Shrimp, Genevieve Anne Edwards
LSU Master's Theses
A common method used by consumers to determine if shrimp are thoroughly cooked when boiling, is to wait until the shrimp float to the top of the water and are pink in color. The purpose of this study was to determine whether the current floating and color cooking method is adequate to ensure the elimination of Listeria and Salmonella species. Furthermore, to determine if processing and storage methods reduce the effectiveness of this method. Shrimp samples were submerged into bacterial suspensions for 30 min then allowed to air dry for 1 hr and color parameters were measured using a colorimeter. …
Vacuum Tumbling For The Incorporation Of Phosphates In Gulf Shrimp., Matthew Daryl Cael
Vacuum Tumbling For The Incorporation Of Phosphates In Gulf Shrimp., Matthew Daryl Cael
LSU Master's Theses
A processing method for shrimp in the Gulf of Mexico region is to place mechanically peeled shrimp in plastic bags in a retail box and add a mixture of water, sodium chloride, and sodium tripolyphosphate (STPP). The box is then placed in frozen storage. As the shrimp and solution freeze, there is a potential for the shrimp to absorb solution inconsistently. When used properly, phosphates help to retain natural moisture, and protect the product through freezing and thawing. However, excessive absorption of phosphate solution can lead to a loss of functional benefits in the finished product. When thawed, the over-treated …
Evaluation Of Green Tea Extract As A Glazing Material For Shrimp Frozen By Cryogenic And Air-Blast Freezing, Srijanani Sundararajan
Evaluation Of Green Tea Extract As A Glazing Material For Shrimp Frozen By Cryogenic And Air-Blast Freezing, Srijanani Sundararajan
LSU Master's Theses
Green tea (Camellia sinensis) extract (GTE) is rich in polyphenolic compounds, especially catechins that are potent antioxidants. The antioxidant property of GTE may make it ideal for use as a glazing solution for suppressing lipid oxidation in shrimp (Litopenaeus setiferus) during frozen storage. In this study, GTE was evaluated as a glazing material for shrimp frozen by air-blast (BF) and cryogenic freezing (CF). Two percent, three percent and/or five percent green tea extract solutions (2GTE, 3GTE, 5TGE) were used for glazing. Distilled water glazed (GDW) and non-glazed (NG) shrimp were used as controls. The GTE was characterized by measuring color, …
Determination Of Minimum Safe Cooking Temperatures For Shrimp To Destroy Foodborne Pathogens, Sailaja Chintagari
Determination Of Minimum Safe Cooking Temperatures For Shrimp To Destroy Foodborne Pathogens, Sailaja Chintagari
LSU Master's Theses
Shrimp is one of the most common seafoods and a favorite among consumers. Like any other food there are safety concerns about shrimp. Listeria species, Salmonella species, Clostridium species and Vibrio species are among the pathogens of prime importance. Most of these pathogens can be eliminated by cooking. However, the extent of cooking and temperatures greatly influence the safety of these foods. The current study is focused on the determination of minimum cooking temperatures for shrimp to eliminate Listeria species, Salmonella species and Vibrio species. Shrimp were surface inoculated with the three different species mentioned above to about 5.00 log …
Application Of Ozonated Water Technology For Improving Quality And Safety Of Peeled Shrimp Meat, Amrish Suresh Chawla
Application Of Ozonated Water Technology For Improving Quality And Safety Of Peeled Shrimp Meat, Amrish Suresh Chawla
LSU Master's Theses
Ozone is an effective sanitizing agent against a broad spectrum of pathogenic and spoilage organisms. Optimization of treatment applications of ozonated water is needed for increased use in the food industry. An experimental apparatus and process has been developed to digitally measure ozone concentrations in processing water at the point of product application. Two application methods were evaluated. Ozone concentrations were measured rapidly at the point of product application. Shrimp samples were either sprayed or soaked for 20, 40 or 60 seconds with similar volumes of water with dissolved ozone levels of 1, 2, or 3 ppm. Microbial destruction using …
Antimicrobial Effect Of Cetylpyridinium Chloride Against Listeria Monocytogenes Growth On The Surface Of Raw And Cooked Shrimp, Tracie Michelle Dupard
Antimicrobial Effect Of Cetylpyridinium Chloride Against Listeria Monocytogenes Growth On The Surface Of Raw And Cooked Shrimp, Tracie Michelle Dupard
LSU Master's Theses
Listeria monocytogenes has emerged as a major foodborne pathogen for the seafood industry due to its psychrotrophic nature and its ubiquitous presence. It has been isolated from soil, sewage, dead vegetative matter, aquatic environments, fecal material, fish, crustaceans, and domesticated animals. As a result, L. monocytogenes has been responsible for several shrimp recalls and has been epidemiologically linked to human listeriosis. Fresh seafood products are highly perishable and their shelf-life is limited by microbiological spoilage. Therefore, when pathogenic microorganisms are involved, it poses a health threat to the general public. The situation is further complicated because seafood processing plants are …