Source: AUBURN UNIVERSITY submitted to
PROLONG SHELF LIFE AND PREVENT DRIP LOSS USING COMPLEX OF CATFISH GELATIN AND PRESERVATIVES
 
PROJECT DIRECTOR: Wang, Y.
 
PERFORMING ORGANIZATION
BIOSYSTEMS ENGINEERING
AUBURN UNIVERSITY
AUBURN,AL 36849
 
NON TECHNICAL SUMMARY: Alabama had an average 17 million pounds of shrimp landing annually (330 million pounds annually nation wide) during the past 5 years. In addition, there are five producers of marine shrimp in west Alabama region with total aquaculture area of over 100 acres with yields of over 5,000 pounds per acre. The total food-size farm-raised shrimp production of the United States in 2005 was approximately 8 million pounds (3,646 ton) with a present market value of 18,684,000 dollar (USDA, 2006). Per-capita consumption of shrimp in the United States had steadily increased from 2.5 pounds (1996) to a history record of 4.4 pounds (2006) during the past decade and has been on the top of seafood consumption list since 2001 (IOM, 2006; NFI; and NOAA Fisheries, 2007). Two of the most important technical and economic problems facing the seafood industry are relatively short shelf live of fresh products and drip loss. Shrimp loses about 10 to 15% of the water from the catch to thawing consequently, resulting quality loss. Spraying a mixture of liquid fish gelatin and preservative on freshly caught shrimp has the potential to significantly reduce this moisture loss and extend shelf life, preserving product quality and raising the value of the catch. Recent research indicated that the fish-derived gelatin films serve as an effective barrier to both unwanted moisture and oxygen (Greb, 2007). The research suggested that the fish gelatins could be used to reduce water loss in refrigerated and frozen foods. Antoniewski and others (2007) reported that the spray application of bovine gelatin coat to meat could reduce purge by acting as a barrier to water loss and help to extend the self life of the products. Gelatin derived from fish byproducts mixed with some preservatives represents a possible means to reduce the drip loss of shrimp products during the freezing and storage, and extend shelf life for fresh and frozen shrimps. However, research and demonstration are needed to help determine the optimum factors to apply the complex of catfish gelatin and preservatives to shrimp products and promote the technology to shrimp producers and processors.
 
OBJECTIVES: The main goal of this multi-component (research and extension), multi-disciplinary (engineering, fisheries, and microbiology) project is to develop a new method to prolong the shelf life of fresh and frozen shrimps and prevent shrimps from drip loss by spraying solution of fish gelatin and some preservatives or dipping shrimps into the solution. The specific objectives that will be carried out in a period of two years of the project to fulfill this main goal are as follows: a) Determine water vapor permeability of fish gelatin films made with different concentrations of gelatin; b) Collaborate with shrimp farmers or catchers to determine the optimum perimeters including concentration and temperature of solution, and spreading or dipping time when applying the complex of fish gelatin and preservatives to shrimps; c) Conduct shelf-life tests for both fresh and frozen shrimps to ensure food quality and safety of fresh shrimps; and d) Apply for a U.S. patent for the invention.
 
APPROACH: Water vapor permeability (WVP) was measured following the ASTM E96-95 standard method using Fisher permeability cups (Fisher Scientific Co., Pittsburg, PA). The catfish gelatin films were cut into 55 mm-diameter circles, and the thickness of the film cut was measured at five selected locations in the circle (top, bottom, left, and right 10 mm from the edge and center). The mean value of the thickness the film was used to calculate WVP. Before collaborating with shrimp farmers and/or catchers to promote the technology at a commercial scale, experiments to optimize parameters will be conducted at bench top scale. A shrimp producer is willing to provide a portion of his harvest during fall season to conduct on-site experiments to determine the optimum concentration and temperature of solution complex to minimize moisture loss, and duration of spraying or dipping when applying the complex to maximize longevity and effectiveness. In the first year, we will check the shelf life for the fresh shrimps with treatment of the complex. Besides a check on microbiological activity, we will determine the color, weight and texture of the treated shrimps relative to untreated controls. We will test the shelf life of frozen shrimps using microbiological and physical criteria every three months from the time of freezing until twelve months. In order to protect intellectual properties and facilitate promotion of the complex fish gelatin and preservatives, we will apply for a US patent for the invention with the help of the Office of Technology Transfer, Auburn University. Disclosures will be being filed with this office in preparation for the subsequent patent application. This process will require collaboration between the investigators and the patent attorneys working with Auburn University to complete the patent application process. After the completion of the research part of the project, Drs. Jesse Chappell and Yifen Wang, with the help of relevant personnel and organizations, will demonstrate and promote the solution spray system and complex of catfish gelatin and preservatives through the following regular activities: a) Meet with representatives of large seafood buyers such as Harvest Select Inc., Inland Seafood Inc., and Poseidon Inc. etc. individually to discuss the feasibility of establishment of solution spray system and a distribution and sales network for the complex of catfish gelatin and preservatives. b) Educate potential producers and processors with basic technical knowledge concerning the effect of our gelatin/preservative complex on shelf life of shrimp at conferences such as Organized Seafood Association of Alabama meeting. c) Get potential consumers acquainted with catfish gelatin treated shrimp products by conducting marketing sessions at events such as AU Ag Round-up and/or exhibitions such as the International Boston Seafood Show if the budget allows. d) Help those interested in investing in the business to license the AU processes and establish processing operations.
 
CRIS NUMBER: 0212964 SUBFILE: CRIS
PROJECT NUMBER: ALA02-017 SPONSOR AGENCY: NIFA
PROJECT TYPE: HATCH PROJECT STATUS: TERMINATED MULTI-STATE PROJECT NUMBER: (N/A)
START DATE: Oct 1, 2007 TERMINATION DATE: Sep 30, 2010

GRANT PROGRAM: (N/A)
GRANT PROGRAM AREA: (N/A)

CLASSIFICATION
Knowledge Area (KA)Subject (S)Science (F)Objective (G)Percent
501081120002.125%
501081120202.125%
503081120002.125%
503081120202.125%

CLASSIFICATION HEADINGS
KA501 - New and Improved Food Processing Technologies
KA503 - Quality Maintenance in Storing and Marketing Food Products
S0811 - Shellfish
F2020 - Engineering
F2000 - Chemistry
G2.1 - Expand Domestic Market Opportunities


RESEARCH EFFORT CATEGORIES
BASIC 50%
APPLIED 50%
DEVELOPMENTAL (N/A)%

KEYWORDS: shelf life; drip loss; catfish gelatin; preservatives

PROGRESS: Jan 1, 2009 TO Dec 31, 2009
OUTPUTS: We accomplished following activities according to the research timeline during last year (1/1/2009 to 12/31/2009): Objective 2) First, determine the optimum perimeters including concentration and temperature of solution, and spreading or dipping time when applying the complex of fish gelatin and preservatives to shrimps at a laboratory scale; and Objective 3) Conduct shelf-life tests for both fresh and frozen shrimps to ensure food quality and safety of fresh shrimps. PARTICIPANTS: Not relevant to this project. TARGET AUDIENCES: Not relevant to this project. PROJECT MODIFICATIONS: Not relevant to this project.

IMPACT: 2009-01-01 TO 2009-12-31 2) Preparation of coating solutions Catfish skin gelatin was prepared using the method described by Yang et al. The coating solution was prepared by dissolving catfish skin gelatin in deionized water at 50 degree C. The total gelatin concentration in the base coating solution was 5% (wt/wt, dry weight basis). Glycerol was added at the concentration of 20% (wt/wt) of the gelatin amount. Three types of coating solution were obtained: (a) PS solution containing base solution plus 2% potassium sorbate (wt/wt), (b) STP solution containing base solution plus 2% sodium tripolyphosphate (wt/wt), (c) Combined solution containing base solution plus 2% potassium sorbate and 2% sodium tripolyphosphate (wt/wt). 3) to investigate the bactericidal effects of four types of solution on the fresh shrimp and their influences on its shelf-life. Shrimp samples were randomly assigned into five treatment batches consisting of one control batch (no surface wash at all), one water rinsed batch (rinsed with deionized water) and three gelatin coating batches mentioned earlier: PS, STP, and combined solutions. For each treatment, shrimp were immersed in the water or coating solution at a ratio of 1:2 (wt/v) for 60 s with gentle swirling of a glass rod to ensure fully contact of shrimp with the solution. After removal from the solutions shrimp were allowed to drain and air dried on a flat plate at room temperature for 10 min. Shrimps were then put in low density polyethylene plastic bags and stored in ice. Samples were taken on daily basis for shelf-life evaluation and other physical and chemical determinations. Onset of shrimp spoilage is considered to be 7 log CFU/g total aerobic plate count. Samples for drip-loss study were taken on monthly basis for 12 months. All the analysis was done in triplicate. Microbial analysis, texture measurement, pH value, color measurement, drip loss, statistical analysis were conducted.

PUBLICATION INFORMATION: 2009-01-01 TO 2009-12-31
Jiang, M., Liu, S., Du, X., and Wang, Y. 2010. Physical properties and internal microstructures of films made from catfish skin gelatin and triacetin mixture. Food Hydrocolloids 24 (1): 105-110.

PROJECT CONTACT INFORMATION
NAME: Wang, Y.
PHONE: 334-844-8051
FAX: (N/A)