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

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 di...

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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
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id	my-usm-ep.31960
record_format	uketd_dc
spelling	my-usm-ep.319602019-04-12T05:25:32Z Effect Of Essential Oils And Organic Acids On Selected Food-Borne Pathogens And Physicochemical Properties Of Shrimps 2016 Shunmugam, Nannthini T1-995 Technology(General) 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. 2016 Thesis http://eprints.usm.my/31960/ http://eprints.usm.my/31960/1/NANNTHINI_SHUNMUGAM_24%28NN%29.pdf application/pdf en public masters Universiti Sains Malaysia Pusat Pengajian Teknologi Industri (School of Industrial Technology)
institution	Universiti Sains Malaysia
collection	USM Institutional Repository
language	English
topic	T1-995 Technology(General)
spellingShingle	T1-995 Technology(General) Shunmugam, Nannthini Effect Of Essential Oils And Organic Acids On Selected Food-Borne Pathogens And Physicochemical Properties Of Shrimps
description	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.
format	Thesis
qualification_level	Master's degree
author	Shunmugam, Nannthini
author_facet	Shunmugam, Nannthini
author_sort	Shunmugam, Nannthini
title	Effect Of Essential Oils And Organic Acids On Selected Food-Borne Pathogens And Physicochemical Properties Of Shrimps
title_short	Effect Of Essential Oils And Organic Acids On Selected Food-Borne Pathogens And Physicochemical Properties Of Shrimps
title_full	Effect Of Essential Oils And Organic Acids On Selected Food-Borne Pathogens And Physicochemical Properties Of Shrimps
title_fullStr	Effect Of Essential Oils And Organic Acids On Selected Food-Borne Pathogens And Physicochemical Properties Of Shrimps
title_full_unstemmed	Effect Of Essential Oils And Organic Acids On Selected Food-Borne Pathogens And Physicochemical Properties Of Shrimps
title_sort	effect of essential oils and organic acids on selected food-borne pathogens and physicochemical properties of shrimps
granting_institution	Universiti Sains Malaysia
granting_department	Pusat Pengajian Teknologi Industri (School of Industrial Technology)
publishDate	2016
url	http://eprints.usm.my/31960/1/NANNTHINI_SHUNMUGAM_24%28NN%29.pdf
_version_	1747820509777625088

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

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