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

• Main Author: Shunmugam, Nannthini
• Format: Thesis
• Language: English
• Published: 2016
• Subjects: T1-995 Technology(General)
• Online Access: http://eprints.usm.my/31960/1/NANNTHINI_SHUNMUGAM_24%28NN%29.pdf; http://eprints.usm.my/31960/

Udang (Penaeus monodon), dikategorikan sebagai makanan yang mudah rosak dan jangka hayat bawah penyimpanan sejuk pada 4°C adalah terhad. Bahan pengawet yang sedia ada (natrium metabisulfida) berpotensi membawa risiko ke atas kesihatan manusia. Oleh itu, pengawet alternatif dari sumber semula jadi diperlukan. Tujuan kajian ini adalah untuk mengkaji keberkesanan minyak pati (kayu manis, bawang putih, limau) dan asid organik (asid laktik, asid tartarik dan natrium diasetat) untuk merencat patogen bawaan makanan, meningkatkan kualiti mikrob dan fisikokimia. Udang harimau segar dicelup dalam rawatan yang mengandungi minyak pati atau/dan asid organik selama 30 minit, dikeluarkan dan disimpan pada 4°C selama 10 hari. Shrimps (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.