IMPLEMENTATION OF COLD CHAIN SYSTEM IN PEELED DEVEINED TAIL-ON VANNAMEI SHRIMP (Litopenaeus vannamei) PRODUCTS
DOI:
https://doi.org/10.21776/ub.jpa.2024.012.02.2Keywords:
Perishable, Quality, Room, Temperature, WaterAbstract
Vannamei (Litopenaeus vannamei) Peeled Deveined Tail-On (PDTO) shrimp is frozen shrimp product consumers highly preferred. However, shrimp products are easily perishable that require a proper cold chain system to preserve their quality, shelf life, and nutritional value. This study investigated the cold chain implementation of PDTO shrimp processing in the fishery industry. The temperature of shrimp products, water, and rooms was monitored during processing. Results showed that the shrimp temperature measured in each process was below 5°C. However, abusive temperatures were detected in water used in the peeling and deveining step and soaking process, while water and shrimp temperatures altered each other. Moreover, room temperatures were recorded under 20°C, conforming to Ministry of Marine and Fisheries regulations. Air Blast Freezer and cold storage temperatures revealed that ABF and CS could not meet the company’s temperature standards. These findings may help shrimp companies monitor steps indicating to have temperature abuse attentively.
References
Ahmad, I., & Jeenanunta, C. (2015). Application of support vector classification algorithms for the prediction of quality level of frozen shrimps (Litopenaeus vannamei) suitable for sensor-based time-temperature monitoring. Food and bioprocess technology, 8, 134-147. https://doi.org/10.1007/s11947-014-1377-8
Amelia, F., Yustiati, A., & Andriani, Y. (2021). Review of shrimp (Litopenaeus vannamei (Boone, 1931)) farming in Indonesia: management operating and development. World Scientific News, 158, 145-158. EISSN 2392-2192
Anggrahini, D., Karningsih, P. D., & Sulistiyono, M. (2015). Managing quality risk in a frozen shrimp supply chain: a case study. Procedia Manufacturing, 4, 252-260. https://doi.org/10.1016/j.promfg.2015.11.039
Annamalai, J., Sasikala, R., Debbarma, J., Chandragiri Nagarajarao, R., Abubacker Aliyamveetil, Z., Ninan, G., . . . Kuttanapilly Velayudhanelayadom, L. (2015). Effect of delayed icing on the quality of white shrimp (Litopenaeus vannamei) during chilled storage. Journal of Food Processing and Preservation, 39(6), 2878-2885. https://doi.org/10.1111/jfpp.12539
Aung, M. M., & Chang, Y. S. (2014). Temperature management for the quality assurance of a perishable food supply chain. Food Control, 40, 198-207. https://doi.org/10.1016/j.foodcont.2013.11.016
Cock, J., Salazar, M., & Rye, M. (2017). Strategies for managing diseases in non‐native shrimp populations. Reviews in Aquaculture, 9(3), 211-226. https://doi.org/10.1111/raq.12132
Duggan, D. E., & Kochen, M. (2016). Small in scale but big in potential: Opportunities and challenges for fisheries certification of Indonesian small-scale tuna fisheries. Marine Policy, 67, 30-39. https://doi.org/10.1016/j.marpol.2016.01.008
Göransson, M., Nilsson, F., & Jevinger, Å. (2018). Temperature performance and food shelf-life accuracy in cold food supply chains–Insights from multiple field studies. Food Control, 86, 332-341. https://doi.org/10.1016/j.foodcont.2017.10.029
Indonesia Central Bureau of Statistics. (2022, December). Climate Statistics of Indonesia in 2021. https://jatim.bps.go.id/indicator/151/88/1/rata-rata-suhu-udara.html
Indonesia National Standard. (2014). Indonesia frozen raw peeled shrimp. National Standardization Agency of Indonesia. Jakarta.
Kauffeld, M., & Gund, S. (2019). Ice slurry–History, current technologies and future developments. International Journal of Refrigeration, 99, 264-271. https://doi.org/10.1016/j.ijrefrig.2019.01.010
Khan, M., & Lively, J. A. (2020). Determination of sulfite and antimicrobial residue in imported shrimp to the USA. Aquaculture Reports, 18, 100529. https://doi.org/10.1016/j.aqrep.2020.100529
Kitinoja, L. (2013). Use of cold chains for reducing food losses in developing countries. Population, 6(1.23), 5-60. ISBN 978-1-62027-003-5
Mercier, S., Villeneuve, S., Mondor, M., & Uysal, I. (2017). Time–temperature management along the food cold chain: A review of recent developments. Comprehensive Reviews in Food Science and Food Safety, 16(4), 647-667. https://doi.org/10.1111/1541-4337.12269
Ministry of Marine Affairs and Fisheries. (2017). Good Manufacturing Certificate No. 15/ PER-DJPDSPKP/ 2017. Directorate General of Strengthening the Competitiveness of Marine and Fishery Products. Indonesia
Ministry of Marine Affairs and Fisheries. (2022, December). Indonesia export statistics of fishery produtcs for 2017-2021. Retrieved from https://kkp.go.id/djpdspkp/artikel/42957-buku-statistik-ekspor-produk-perikanan-tahun-2017-2021
Muthukumarappan, K., Marella, C., & Sunkesula, V. (2019). Food freezing technology Handbook of farm, dairy and food machinery engineering (pp. 389-415): Elsevier.
Ndraha, N., Hsiao, H.-I., Vlajic, J., Yang, M.-F., & Lin, H.-T. V. (2018). Time-temperature abuse in the food cold chain: Review of issues, challenges, and recommendations. Food Control, 89, 12-21. https://doi.org/10.1016/j.foodcont.2018.01.027
Ndraha, N., Sung, W.-C., & Hsiao, H.-I. (2019). Evaluation of the cold chain management options to preserve the shelf life of frozen shrimps: A case study in the home delivery services in Taiwan. Journal of food engineering, 242, 21-30. https://doi.org/10.1016/j.jfoodeng.2018.08.010
Okpala, C. O. R., Choo, W. S., & Dykes, G. A. (2014). Quality and shelf life assessment of Pacific white shrimp (Litopenaeus vannamei) freshly harvested and stored on ice. LWT-Food Science and Technology, 55(1), 110-116. https://doi.org/10.1016/j.lwt.2013.07.020
Pan, C., Chen, S., Hao, S., & Yang, X. (2019). Effect of low‐temperature preservation on quality changes in Pacific white shrimp, Litopenaeus vannamei: a review. Journal of the Science of Food and Agriculture, 99(14), 6121-6128. https://doi.org/10.1002/jsfa.9905
Rao, B. M., Murthy, L., Jesmi, D., & Prasad, M. (2014). Stretched Shrimp. Fishing Chimes, 34(4), 20-23.
Sanny, L., Kusuma, D., & Willyanto, M. E. (2021). Competitiveness of Indonesian Shrimp Export to the United States. Binus Business Review, 12(2), 103-112.
Su, G., Hosahalli S, R., Zhu, S., He, J., Yu, Y., & Zhou, M. (2013). Study on thermal behavior and ice crystal formation in pressure shift freezing of shrimp. Transactions of the Chinese Society of Agricultural Engineering, 29(22), 267-276.
Thornber, K., Verner‐Jeffreys, D., Hinchliffe, S., Rahman, M. M., Bass, D., & Tyler, C. R. (2020). Evaluating antimicrobial resistance in the global shrimp industry. Reviews in Aquaculture, 12(2), 966-986. https://doi.org/10.1111/raq.12367
Trebar, M., Lotrič, M., & Fonda, I. (2015). Use of RFID temperature monitoring to test and improve fish packing methods in styrofoam boxes. Journal of food engineering, 159, 66-75. https://doi.org/10.1016/j.jfoodeng.2015.03.007
Tsironi, T., Giannoglou, M., Platakou, E., & Taoukis, P. (2016). Evaluation of Time Temperature Integrators for shelf-life monitoring of frozen seafood under real cold chain conditions. Food Packaging and Shelf Life, 10, 46-53. https://doi.org/10.1016/j.fpsl.2016.09.004
Tsironi, T. N., Stoforos, N. G., & Taoukis, P. S. (2020). Quality and shelf-life modeling of frozen fish at constant and variable temperature conditions. Foods, 9(12), 1893. https://doi.org/10.3390/foods9121893
Viji, P., Tanuja, S., George, N., Zynudheen, A., & Lalitha, K. (2014). Quality characteristics and shelf life of sutchi cat fish (Pangasianodon hypophthalmus) steaks during refrigerated storage. International Journal of Agriculture and Food Science Technology, 5(2), 105-116.
Wachirasiri, K., Wanlapa, S., Uttapap, D., Puttanlek, C., & Rungsardthong, V. (2017). Changing in processing yield and physical properties of frozen white shrimp (Penaeus vannamei) treated with lysine and sodium bicarbonate. International Journal of Food Science & Technology, 52(3), 763-771. https://doi.org/10.1111/ijfs.13333
Wirth, F. F. (2014). Consumers’ shrimp purchasing preferences: an application of conjoint analysis. Journal of Food Products Marketing, 20(2), 182-195. https://doi.org/10.1080/10454446.2012.735630
Wu, C.-h., Yuan, C.-h., Ye, X.-q., Hu, Y.-q., Chen, S.-g., & LIU, D.-h. (2014). A critical review on superchilling preservation technology in aquatic product. Journal of Integrative Agriculture, 13(12), 2788-2806. https://doi.org/10.1016/S2095-3119(14)60841-8
Xiao, L., Ying, W., Hongjun, L., Limin, C., Hongyan, L., & Huanhuan, T. (2020). Quality Changes of Pacific White Shrimp (Litopenaeus vannamei) During 0℃ Storage. Journal of Nuclear Agricultural Sciences, 34(12), 2734. https://doi.org/10.1016/j.lwt.2013.07.020
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 Fenny Crista Anastasia Panjaitan, Pinky Natalia Samanta, Siluh Putu Sri Dia Utari, Gressty Sari Br. Sitepu
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
