Calcined Oyster Shell Powder as a Natural Preservative for Maintaining Quality of White Shrimp (<i>Litopenaeus vannamei</i>)
Wen-Chien Lu,
Chien-Shan Chiu,
Chang-Wei Hsieh,
Yung-Jia Chan,
Zeng-Chin Liang,
Chiun-C. Roger Wang,
Amanda Tresiliana Mulio,
Dung Huynh Thi Le,
Po-Hsien Li
Affiliations
Wen-Chien Lu
Department of Food and Beverage Management, Chung-Jen Junior College of Nursing, Health Sciences and Management, 217, Hung-Mao-Pi, Chia-Yi City 60077, Taiwan
Chien-Shan Chiu
Department of Dermatology, Taichung Veterans General Hospital, 1650 Section 4 Taiwan Boulevard, Xitun District, Taichung 40705, Taiwan
Chang-Wei Hsieh
Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Road, South District, Taichung 40227, Taiwan
Yung-Jia Chan
College of Biotechnology and Bioresources, Da-Yeh University, 168, University Road, Dacun, Changhua 51591, Taiwan
Zeng-Chin Liang
Department of Medicinal Botanical and Health Applications, Da-Yeh University, 168, University Road, Dacun, Changhua 51591, Taiwan
Chiun-C. Roger Wang
Department of Food and Nutrition, Providence University, 200, Section 7, Taiwan Boulevard, Shalu District, Taichung City 43301, Taiwan
Amanda Tresiliana Mulio
Department of Food and Nutrition, Providence University, 200, Section 7, Taiwan Boulevard, Shalu District, Taichung City 43301, Taiwan
Dung Huynh Thi Le
Faculty of Food Science and Technology, Ho-Chi-Minh City University of Food Industry, 140, Le Trong Tan Street, Tay Thanh Ward, Tan Phu District, Ho-Chi-Minh City 700000, Vietnam
Po-Hsien Li
Department of Food and Nutrition, Providence University, 200, Section 7, Taiwan Boulevard, Shalu District, Taichung City 43301, Taiwan
Oyster shell waste has led to many problems, including displeasing odors, pollution of the seaside, and harm to the environment. Using calcined oyster shells as a natural preservative might solve the problem of oyster shell waste. We studied the use of calcined oyster shell powder (COSP) as a natural preservative for improving shrimp shelf-life over 12 days under refrigerated conditions. As compared with the control, COSP treatment effectively retarded pH change, reduced the formation of total volatile basic nitrogen, and inhibited bacterial growth during refrigerated storage. In addition, shrimp muscle lipid oxidation measured by peroxide value (PV) and thiobarbituric acid (TBA) was decreased during storage. The quality was preserved up to 12 days with 2.0–4.0% COSP treatment as compared with only 6 days for un-treated shrimp. The development of preservatives for aquatic products is expected to delay growth of and spoilage by microorganisms in the refrigerated state, thus providing more barrier protection for aquatic food safety.
