Application of Functional Ice (FICE) to Reduce the Incidence of Spoilage Microorganisms on the Surface of Shrimp, Tilapia, and Chicken

This research project's focus was to devise a method to reduce food waste, a straightforward and innovative way to increase both the safety and shelf life of raw animal foods. To reduce spoilage and improve the quality of seafood and poultry during storage and transportation; we proposed to dev...

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Detalles Bibliográficos
Autor principal:	Wú A., Bet S.
Otros Autores:	Márquez, Mayra
Formato:	Tesis
Lenguaje:	Inglés
Publicado:	Zamorano: Escuela Agrícola Panamericana, 2020. 2020
Materias:	Food waste Innovation Raw meat Seafood
Acceso en línea:	https://bdigital.zamorano.edu/handle/11036/6731

id	ZAMORANO6731
record_format	dspace
spelling	ZAMORANO67312023-05-25T03:01:24Z Application of Functional Ice (FICE) to Reduce the Incidence of Spoilage Microorganisms on the Surface of Shrimp, Tilapia, and Chicken Wú A., Bet S. Márquez, Mayra Morey, Amit Sandoval, Luis Food waste Innovation Raw meat Seafood This research project's focus was to devise a method to reduce food waste, a straightforward and innovative way to increase both the safety and shelf life of raw animal foods. To reduce spoilage and improve the quality of seafood and poultry during storage and transportation; we proposed to develop a “Functional Ice” (FICE). FICE cubes was manufactured with acid peracetic (PAA) in concentrations of 0, 50, 100, 150, 200 and 300 ppm. Seafood (shrimps and whole eviscerated tilapia and chicken parts (drumsticks) were stored on FICE to simulate transport and storage conditions during 24 (seafood) and 48 hours (chicken parts). Samples analyzed for spoilage microflora counts considered aerobic plate count, Enterobacteriaceae, total coliforms, Escherichia coli (E coli), and lactic acid bacteria. Chicken samples' physicochemical parameters (pH, temperature, and L, a, b* color) and seafood samples' sensorial parameters (texture, odor, color, taste, and overall acceptance) were evaluated. Samples stored with PAA at 150 - 300 ppm showed significantly lower APC (2 - 2.5 log CFU/g), total coliforms, E. coli, and lactic acid bacteria (1 - 2 log CFU/g) compared to the control treatments. FICE storage reduced the incidence of these microorganisms. Findings provide a simple and innovative approach for shrimp, tilapia, and poultry processors in Honduras to minimize spoilage, preserve meat quality, and reduce food losses without significant investments. 2020-08-12T17:54:15Z 2020-08-12T17:54:15Z 2020 Thesis https://bdigital.zamorano.edu/handle/11036/6731 eng 83 p. Copyright Escuela Agrícola Panamericana, Zamorano, 2020 http://creativecommons.org/licenses/by-nc-nd/3.0/es closedAccess application/pdf application/pdf Zamorano Zamorano: Escuela Agrícola Panamericana, 2020.
institution	Universidad Zamorano
collection	Biblioteca Digital Zamorano
language	Inglés
topic	Food waste Innovation Raw meat Seafood
spellingShingle	Food waste Innovation Raw meat Seafood Wú A., Bet S. Application of Functional Ice (FICE) to Reduce the Incidence of Spoilage Microorganisms on the Surface of Shrimp, Tilapia, and Chicken
description	This research project's focus was to devise a method to reduce food waste, a straightforward and innovative way to increase both the safety and shelf life of raw animal foods. To reduce spoilage and improve the quality of seafood and poultry during storage and transportation; we proposed to develop a “Functional Ice” (FICE). FICE cubes was manufactured with acid peracetic (PAA) in concentrations of 0, 50, 100, 150, 200 and 300 ppm. Seafood (shrimps and whole eviscerated tilapia and chicken parts (drumsticks) were stored on FICE to simulate transport and storage conditions during 24 (seafood) and 48 hours (chicken parts). Samples analyzed for spoilage microflora counts considered aerobic plate count, Enterobacteriaceae, total coliforms, Escherichia coli (E coli), and lactic acid bacteria. Chicken samples' physicochemical parameters (pH, temperature, and L, a, b* color) and seafood samples' sensorial parameters (texture, odor, color, taste, and overall acceptance) were evaluated. Samples stored with PAA at 150 - 300 ppm showed significantly lower APC (2 - 2.5 log CFU/g), total coliforms, E. coli, and lactic acid bacteria (1 - 2 log CFU/g) compared to the control treatments. FICE storage reduced the incidence of these microorganisms. Findings provide a simple and innovative approach for shrimp, tilapia, and poultry processors in Honduras to minimize spoilage, preserve meat quality, and reduce food losses without significant investments.
author2	Márquez, Mayra
author_facet	Márquez, Mayra Wú A., Bet S.
format	Tesis
author	Wú A., Bet S.
author_sort	Wú A., Bet S.
title	Application of Functional Ice (FICE) to Reduce the Incidence of Spoilage Microorganisms on the Surface of Shrimp, Tilapia, and Chicken
title_short	Application of Functional Ice (FICE) to Reduce the Incidence of Spoilage Microorganisms on the Surface of Shrimp, Tilapia, and Chicken
title_full	Application of Functional Ice (FICE) to Reduce the Incidence of Spoilage Microorganisms on the Surface of Shrimp, Tilapia, and Chicken
title_fullStr	Application of Functional Ice (FICE) to Reduce the Incidence of Spoilage Microorganisms on the Surface of Shrimp, Tilapia, and Chicken
title_full_unstemmed	Application of Functional Ice (FICE) to Reduce the Incidence of Spoilage Microorganisms on the Surface of Shrimp, Tilapia, and Chicken
title_sort	application of functional ice (fice) to reduce the incidence of spoilage microorganisms on the surface of shrimp, tilapia, and chicken
publisher	Zamorano: Escuela Agrícola Panamericana, 2020.
publishDate	2020
url	https://bdigital.zamorano.edu/handle/11036/6731
work_keys_str_mv	AT wuabets applicationoffunctionaliceficetoreducetheincidenceofspoilagemicroorganismsonthesurfaceofshrimptilapiaandchicken
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Application of Functional Ice (FICE) to Reduce the Incidence of Spoilage Microorganisms on the Surface of Shrimp, Tilapia, and Chicken

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