Effect of brine marination on survival and growth of spoilage and pathogenic bacteria during processing and subsequent storage of ready-to-eat shrimp (Pandalus borealis)
Abstract
The effect of brine marination at chill temperatures on survival and growth of spoilage and pathogenic bacteria during processing and subsequent storage of ready-to-eat cold water shrimp was studied. Survival and growth of Lactobacillus sakei, Listeria monocytogenes, Salmonella, Staphylococcus aureus and Vibrio parahaemolyticus were examined. The effect of brine composition and pH was determined in 12 screening experiments without addition of shrimp. Sixteen challenge tests with shrimp were then carried out to examine the effect of brine composition and storage temperature on survival and growth during processing and subsequent storage of brined and drained shrimp in modified atmosphere packaging (MAP). Different brines with (i) acetic and lactic acids (AL) or (ii) benzoic, citric and sorbic acids (BCS) were studied. V. parahaemolyticus was inactivated in brine AL without shrimp whereas concentrations of all the examined microorganisms were reduced in brine BCS. A significant effect of brine pH on inactivation was observed and inactivation during chill marination of shrimp in brine was reduced compared to the effect of brine alone. This was explained by a relatively fast increase of pH in the brine during marination of shrimp. ...Continue Reading
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