Impact of metabisulfite sodium on microbial quality of farmed vannamei shrimp (Litopenaeus vannamei) (orginal reserch article)

Seifzadeh, M, Mina; Khanipor, A.A.

Manuscript ID : 523193 Visit : 231 Page: 45 - 53

Article Type: Original Research

Impact of metabisulfite sodium on microbial quality of farmed vannamei shrimp (Litopenaeus vannamei) (orginal reserch article)

Subject Areas : Food Science and Technology

1 - 1 .Scientific Board, Iranian Fisheries Science Research Institute, National Inland Water Aquaculture Institute, Agricultural Research Education and Extension Organization (AREEO), Anzali, Iran
2 - Associate Professor, Iranian Fisheries Science Research Institute, National Inland Water Aquaculture Institute, Agricultural Research Education and Extension Organization (AREEO), Anzali, Iran

Received: 2014-08-11 Accepted : 2016-06-08 Published : 2016-05-21

Keywords: Shrimp, Metabisulfite sodium residue, Bacterial evaluation, Food poisoning bacteria,

Abstract :

This project was carried out to evaluate the effect of metabisulfite sodium on microbial quality, shelf-life as well as residual of metabisulfite sodium in edible tissue of processed cultured shrimp during freezing storage. The samples were treated with 3% metabisulfite sodium for 10 minutes and were stored at -18 °C for 6 months. Then, the microbial quality of the samples was assayed. Results revealded a significant reduction (P<0.05) in total bacterial count and populations of staphylococci and coliform bacteria in the test and control samples. Moreover, contamination with Pseudomonas aeroginosa, Vibrio parahemolyticus and Escherichia coli was estimated below 10 CFU/g in the both test and control samples. According to the results, the amount of metabisulfite sodium residue in the treated shrimp samples was below the approved limit of 100 mg/kg. During the storage period a significant (P<0.05) difference was observed between the treatment and control groups. Absence of pathogenic bacteria in the treated samples together with the approved level of metabisulfite sodium residual in the final product, it was concluded that metabisulfite sodium treatment could be a suitable method for kepping the microbial quality of vannamei shrimp.

References:

مرتضوی، علی؛ کاشانی‌نژاد، مهدی و ضیاءالحق، سیدحمیدرضا (1381). میکروبیولوژی مواد غذایی، (ترجمه). تألیف: فریزیر، ویلیام و وستهوف، دنیس، چاپ دوم، مؤسسه چاپ و انتشارات دانشگاه فردوسی مشهد، صفحات 517-566.

· Adams, M.R. and Moss, M.O. (2008). Food microbiology. 3^rd edition, RS.C,London, pp. 334–350.

· Andrews, W.H. and Hammack, T.S. (2003). Food sampling and preparation of sample homogenatwe, Chapter 1 in Bacteriological Analytical Manual. 8th ed. US Food and Drug Administration, Center for Food Safety and Applied Nutrition, College Park.

· Banwart, G.J. (2004). Basic food microbiology, Second edition, CBSPublishers and Distributors, New Delhi. pp: 178–215.

· Bennett, R.W. and Lancette, G.A. (2001). Staphylococcus aureus, Chapter 12 in Bacteriological Analytical Manual. 8th ed. US Food and Drug Administration, Center for Food Safety and Applied Nutrition, College Park.

· Benson, H. J. (2002). Microbiological applications, Eighth edition, McGraw-Hill pub, New York. pp: 290–343.

· Bisen, P.S. and Verma, K. (1998). Handbook of Microbiology. First edition, CBS, New Delhi, pp: 315–346.

· Burton, G.R.W. (1998). Microbiology for the Health Sciences. First edition, Lippincott Williams & Wilkins Publication. Philadelphia, P.A. pp: 85–114.

· Cappuccino, J.C. and Sherman, N. (1999). Microbiology. First edition, Benjamin/Cumming Science Publishing, Redwood City, Calif, pp: 116–167.

· Cobb, B.F.I., Alaniz, C.A. and Thrompson, J.R. (1973). Biochemical and microbial studies on shrimp: volatile nitrogen and amino nitrogen analysis. Journal of Food Science, 38: 225–229.

· Concalves, A.A. and Junior, C.S.G.G. (2009). The effect of uptake on storage quality of frozen shrimp. Journal of Food Engineering, 90(2): 285–290.

· Depaolajr, A. and Kysner, C.A. (2004). Vibrio, Chapter 9 in Bacteriological Analytical Manual. 8^th edition. US Food and Drug Administration, Center for Food Safety and Applied Nutrition, College Park.

· Edberg, U. (1993). Enzymatic determination of sulphite in food: NMKL Interlaboratory study. Journal of AOAC International. 76 (1): 53–58.

Feng, P., Weagant, S.D. and Grant, M.A. (2013). Enumeration of Escheria coli and the Coliform bacteria, Chapter 4 in Bacteriological Analytical Manual. 8th ed. US Food and Drug Administration, Center for Food Safety and Applied Nutrition, College Park.

· Frank, K.L. and Patel, R. (2007). Activity of sodium metabisulfite against planktonic and biofilm Staphylococcus species. Diagnostic Microbiology and Infectious Disease; 57(4):355–359.

· Forbes, I.C. (1996). Sodium Metabisulfite and Sodium Sulfite Blends to Control Shrimp Melanosis and Reduce Sulfur Dioxide. First edition, University of Florida, F.L.A.pp: 198–246.

· Holt, J.G., Krieg, R.N., Sneath, P.H.A., Staley, J.T. and Williams, S.T. (1994). Bergeys Manual of Determinative Bacteriology. 9th ed, Williams & Wilkins, Baltimore, M. D., pp: 590– 593.

· Hui, Y.H., Cornillon, P., Guerrero, I., Hilim, M., Murrell, W. and Nip, K. (2004). Handbook of frozen foods. First edition, Macel Dekker Pub; New York, pp: 134–176.

· Jay, J.M. (2003). Modern Food Microbiology. 4^th edition, CBS Publishers and Distributors, New Delhi, pp: 254–283.

· Kanduri, L. and Eckhard, R.A.(2002). Food Safety in Shrimp Processing: A Handbook for Shrimp Processors, Importers, Exporters and Retailers. First edition, Willy Blackwell, Oxford, London. pp: 145–156.

· Maturin, L.J. and Peeler, J.T. (2001). Aerobic plate counts, Chapter 3 in Bacteriological Analytical Manual. 8th ed. US Food and Drug Administration, Center for Food Safety and Applied Nutrition, College Park.

· McDonald, L.C., Hackney, C.R. and Ray, B. (1983). Enhanced recovery of injured Escherichia coli by compounds that degrade hydrogen peroxide or block its formation. Applied and Environmental Microbiology, 45(2): 360–365,

· McEvily, A., Radha I. and Otwell, S. (1991). Sulﬁte alternative prevents shrimps melanosis. Food Technology, 45( 9): 80-86

· Mortazavi, A., Kashaninejad, M. and Ziaalhag, S.H.R. (2002). ‏‫‎Food microbioloy, (Translation). Author: Frezier, Viliam. And Vesthof, Danis. 2nd Edition, Printing and publishing institution University of Ferdowsi Mashhad: 517-566. [in Persian]

· Official Methods of Analysis Chemistry. (2014). «Bacteria/Pseudomonas aeruginosa (ATCC No. 15442)». No. ATCC 964.02. First edition.

· Omojowo, F.S., Idris, G.L. and Ihuahi, J.A. (2009). Comparative Assessment of Potassium Sorbate and Sodium Metabisulphite on the Safety and Shelf Life of Smoked Catfish. Nature and Science Journal, 7(10):10-17.

_||_