三种熟澳洲对虾保质期评价中理化和微生物参数的比较分析

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control Pub Date : 2025-08-27 DOI:10.1016/j.foodcont.2025.111675

N.U. Sruthi , Carol J. Low , Md Reaz Chaklader , Ranil Coorey , Janet R. Howieson

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引用次数: 0

摘要

延长海鲜的保质期可以显著提高产品的可用性，减少整个供应链的浪费。然而，需要可靠和标准化的工具来评估新鲜度并确定是否适合食用。据我们所知，本研究开发并验证了第一个专门用于煮熟和冷冻澳大利亚对虾的通用质量指数方法（QIM），包括奋进对虾（EP）、西部王对虾（KP）和褐虎对虾（TP）。QIM工具有效地区分了不同物种的新鲜度水平，TP质量下降最快，其次是KP和EP。根据QIM评分，所有树种的最大推荐贮藏时间为7 d。微生物学分析支持了这些发现，TP显示出最高的总活有氧和假单胞菌计数，以及最高的总挥发性碱性氮（TVB-N），表明腐败已经发生。EP记录到硫代巴比妥酸活性物质（TBARS）升高，反映了显著的脂质氧化。水分含量和水活度保持相对稳定，而滴漏损失和pH值随着时间的推移而增加。颜色参数显示，KP保持了较亮的外观，而EP和TP表现出较高的a∗和b∗值。KP的硬度、耐嚼性和粘性也较低，表明在储存过程中质地较软。本研究开发的QIM为海鲜加工商和质量保证团队提供了一种实用、经济的工具，用于监测熟对虾的新鲜度和优化冷链管理。它与已建立的物理化学和微生物指标的一致性支持其在工业质量控制系统中更广泛应用的潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Comparative analysis of physico-chemical and microbiological parameters in shelf-life evaluation of three cooked Australian prawns

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Comparative analysis of physico-chemical and microbiological parameters in shelf-life evaluation of three cooked Australian prawns

Extending the shelf life of seafood can significantly improve product availability and reduce waste across the supply chain. However, reliable and standardized tools are needed to assess freshness and determine suitability for consumption. This study develops and validates, to our knowledge, the first generic Quality Index Method (QIM) specifically for cooked and frozen Australian prawns, including Endeavour Prawns (EP), Western King Prawns (KP), and Brown Tiger Prawns (TP). The QIM tool effectively differentiated freshness levels across species, with TP showing the fastest quality decline, followed by KP and EP. Based on QIM scores, the maximum recommended storage time was seven days for all species. Microbiological analysis supported these findings, with TP exhibiting the highest total viable aerobic and Pseudomonas counts, along with the highest total volatile basic nitrogen (TVB-N), indicating advanced spoilage. EP recorded elevated thiobarbituric acid reactive substances (TBARS), reflecting significant lipid oxidation. Moisture content and water activity remained relatively stable, while drip loss and pH increased over time. Color parameters showed KP retained a brighter appearance, whereas EP and TP exhibited higher a∗ and b∗ values. KP also displayed lower values for hardness, chewiness, and gumminess, suggesting a softer texture during storage. The QIM developed in this study offers a practical, cost-effective tool for seafood processors and quality assurance teams to monitor freshness and optimize cold chain management of cooked prawns. Its alignment with established physico-chemical and microbiological indicators supports its potential for broader application in industrial quality control systems.

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来源期刊

Food Control 工程技术-食品科技

CiteScore

12.20

自引率

6.70%

发文量

758

审稿时长

33 days

期刊介绍： Food Control is an international journal that provides essential information for those involved in food safety and process control. Food Control covers the below areas that relate to food process control or to food safety of human foods: • Microbial food safety and antimicrobial systems • Mycotoxins • Hazard analysis, HACCP and food safety objectives • Risk assessment, including microbial and chemical hazards • Quality assurance • Good manufacturing practices • Food process systems design and control • Food Packaging technology and materials in contact with foods • Rapid methods of analysis and detection, including sensor technology • Codes of practice, legislation and international harmonization • Consumer issues • Education, training and research needs. The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.