Effect Of Essential Oils And Organic Acids On Selected Food-Borne Pathogens And Physicochemical Properties Of Shrimps

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dc.contributor.authorShunmugam, Nannthini
dc.date.accessioned2017-02-08T04:19:01Z
dc.date.available2017-02-08T04:19:01Z
dc.date.issued2016-04
dc.description.abstractShrimps (Penaeus monodon) are and have a limited s shelf-life under refrigerated storage. Existing preservatives (sodium metabisulfite) have potential risk on human health. There is a need for a safer alternative with reduced health effects to extend the shelf life and maintain the quality of shrimp. The aim of this study was to assess effects of selected essential oils and organic acids (singly and mixture) on microbial safety, quality and shelf-life of fresh shrimps. Initially, shrimps (Penaeus monodon) were dipped in essential oil (cinnamon, garlic and lime) or organic acid (tartaric acid lactic acid and sodium diacetate) (singly and mixture) for 30 mins and stored at 4 ºC to determine the most effective essential oil or mixture of essential oil and organic acid that can reduce total plate counts (TPC) and improve shelf-life of the shrimps stored at 4 ºC. Mixture of tartaric acid and garlic oil was selected as it was the most effective combination in reducing in TPC (P<0.05) and L* value compared to distilled water. The effects of garlic oil and tartaric acid (singly or mixture) on microbial safety, chemical and sensorial qualities of shrimp were then evaluated. Tartaric acid and tartaric acid and garlic oil mixture were the most effective in inhibiting L. monocytogenes, V. parahaemolyticus and S. Typhimurium growth and extending shelf-life of refrigerated shrimps. Through achieving the aforementioned aims, this work was able to enhance the knowledge and literature available concerning the use of natural and safe antimicrobials in reducing the pathogens and extending the shelf-life of shrimps stored at 4°C.en_US
dc.identifier.urihttp://hdl.handle.net/123456789/3692
dc.language.isoenen_US
dc.publisherUniversiti Sains Malaysiaen_US
dc.subjectShrimpsen_US
dc.titleEffect Of Essential Oils And Organic Acids On Selected Food-Borne Pathogens And Physicochemical Properties Of Shrimpsen_US
dc.typeThesisen_US
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