TY  - JOUR
T1  - Black Spot Inhibition and Microbial Inactivation on Shrimps Using
Ultrasound Combined with Perasan
AU - Phuoc Minh, Nguyen 
JO  - Journal of Engineering and Applied Sciences
VL  - 13
IS  - 24
SP  - 10420
EP  - 10428
PY  - 2018
DA  - 2001/08/19
SN  - 1816-949x
DO  - jeasci.2018.10420.10428
UR  - https://makhillpublications.co/view-article.php?doi=jeasci.2018.10420.10428
KW  - Ultrasound
KW  -perasan
KW  -black spot
KW  -microorganism
KW  -texture
KW  -appearance
AB  - In the food industry, eliminating harmful microorganisms and inactivating enzymes are important for food quality and also for public health. That is the reason why heat treatment is the most utilized method for stabilizing foods because of its capacity to destroy microorganisms and also to inactivate enzymes. However, since, heat can alter the organoleptic properties of foods and diminish the contents or bioavailability of some nutrients, there is a growing interest in searching non-thermal method for food preservation. Ultrasonication combined sanitizers can accelerate the rate of sterilization and enzymatic inactivation. The advantages of ultrasound over heat treatment include: minimization of flavor loss and significant energy saving. In our research, we approach to a new way by using ultrasonic combined with perasan to inhibitate polyphenol oxidase activity. Microbial sanitation is also a benefit from this process. Main purposes of this research are to prevent black spot (melanosis) and sanitize microorganism on shrimp without effecting to texture (firmness) and apprearance (L) of finished product. Our results show that optimal parameters of ultrasonic combined PAA are as follows: amplitude (120 μ), chemical concentration (40 ppm), temperature (12°C) and time (9 min).
ER  -