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A highly sensitive hyperbranched Au plasmonic blackbody immunochromatographic assay for detection of leucomalachite green in fish and shrimp
(2024-01-02)
Teepoo, Siriwan
;
Jantra, Jongjit
;
Panapong, Khaunnapa
;
Ajayi, David Taiwo
A novel immunochromatographic assay (ICA) based on hyperbranched Au plasmonic blackbodies (AuPBs) with a smartphone readout was fabricated for the detection of leucomalachite green (LMG) in fish and shrimp products. The ICA was carried out in a competitive immunoassay format with AuPBs as labels. The developed AuPBs-ICA allowed for the LMG detection with a low detection limit (0.15 μg L−1) within 5 min by the smartphone reader. With the label-AuPBs ICA, the color intensity response was linearly related to the concentrations of the LMG (0.2 −1.7 μg L−1). The test line signal could be clearly distinguished at a 1.7 μg L−1 LMG as a cut-off level by the naked eye, which is lower than the conventional colloidal gold nanoparticle (2 μg L−1) and star-shaped nanoparticles (1.9 μg L−1) labeling. LMG contamination in samples was determined with the proposed AuPBs-ICA and the enzyme-linked immunosorbent (ELISA). The AuPBs-ICA results showed good agreement with those from the ELISA. The proposed AuPBs-ICA has the potential to be used as a rapid, sensitive, and simple device for the analysis of LMG residues in fish and shrimp samples.
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Influence of bed height and drying temperature on shrimp drying characteristics using a fluidized-bed dryer
(2023-08-01)
Nanan, K.
;
Eiamsa-ard, S.
;
Chokphoemphun, S.
;
Kumar, Manoj
;
Pimsarn, M.
The aim of this work was to study shrimp drying in a fluidized-bed dryer to develop a process that performs better than traditional (sun dried) shrimp production. In these experiments, the influence of shrimp size (small, medium and large), bed height (h/D = 0.33, 0.66 and 1.0) and air temperature (60, 70 and 80 °C) on the drying rate were studied under a constant blower power. The experimental results showed that the moisture content of boiled shrimp decreased with an increased drying temperature due to the consequently higher temperature differential between the hot air and the shrimp. When the bed height (h/D) was reduced, shrimp moisture removal increased, but it also increased when shrimp size decreased. Moreover, the production rate of dried shrimp under a bed height h/D = 1.0 and drying temperature of 80 °C yielded the highest dried shrimp production rate of 4.83, 4.21 and 3.72 kg/h for small, medium and large shrimps, respectively.
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Prevalence and antimicrobial susceptibility of Vibrio species related to food safety isolated from shrimp cultured at inland ponds in Thailand
(2014-04-01)
Yano, Yutaka
;
Hamano, Kaoru
;
Satomi, Masataka
;
Tsutsui, Isao
;
Ban, Masatoshi
Inland farming of marine shrimp species is a relatively recent development, in response to increasing demand for the products. This study aimed to investigate the prevalence and antimicrobial resistance ofpotentially pathogenic Vibrio species in shrimps cultured at inland ponds with low salinity in Thailand. Of 16 shrimp samples (white-leg shrimps and black-tiger shrimps) from ponds with water temperatures from 29 to 32°C, and salinities from 1 to 5 parts per trillion, 15 contained Vibrio cholerae (densities: 62-252,000MPN/g). Vibrio parahaemolyticus was present in six samples (370-6,300,000MPN/g), and Vibrio vulnificus was present in two samples (16-1300MPN/g). V.parahaemolyticus has higher affinity for non-native white-leg shrimp than for native black-tiger shrimp. The minimum inhibitory concentrations were then measured for 12 common antimicrobial agents. Resistance to ampicillin and oxytetracycline (8% and 2% of the isolates) was documented in V.cholerae isolates, resistance to ampicillin and oxytetracycline (72% and 3%) was found in V.parahaemolyticus isolates, and resistance to nalidixic acid (20%) was detected in V.vulnificus isolates. β-lactamase and tetracycline resistance genes were detected in the resistant Vibrio isolates. The oxytetracycline-resistance phenotype was eliminated by plasmid curing, suggesting that the resistance was related to R-plasmids. Our results show that shrimps cultured even in low salinity ponds are potentially contaminated with pathogenic Vibrio species, and that shrimp are a vehicle for transfer of species with antimicrobial resistance genes to the public. © 2013 Elsevier Ltd.
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Instrumental textural changes in raw white shrimp during iced storage
(2011-12-01)
Nunak, N.
;
Schleining, G.
The general objective of this work was to evaluate the changes in the texture of raw white shrimp, stored whole in ice for up to 14 days, by instrumental texture analysis of the flesh after peeling off the carapace. Effect of test method (relaxation, compression, texture profile analysis, cutting, and penetration tests), test speed (0.1, 0.5, and 1.0 mm/s), and test position on sample (second, third, and fourth segments of abdominal musculature) were studied to measure the textural attributes of shrimp. Mechanical parameters (force at yield point, stiffness, toughness, and shear/penetration work) increased significantly during the 14 days of storage. Shrimp muscle maintained firm texture up to 4 days of storage after harvesting. At that time, the texture became soft, stiffness of the skin layer increased, and then pH values in the shrimp reached a value higher than 7 (alkaline). A linear model with a high coefficient of determination (R 2 > 0.75, for all parameters obtained from the penetration test with the spherical probe) described adequately the mechanical properties of iced shrimp during storage. Comparing several methods, the penetration test on the second flesh segment using a spherical probe at a speed of 0.1 mm/s and using penetration work as a parameter gave the best results to clearly indicate the changes in textural properties of iced shrimp with a high correlation coefficient during storage time (R 2 = 0.83), while other test methods failed to provide an indication of deterioration. Copyright © Taylor & Francis Group, LLC.
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