000171221 001__ 171221
000171221 005__ 20260515163946.0
000171221 0247_ $$2doi$$a10.3390/foods15101695
000171221 0248_ $$2sideral$$a149307
000171221 037__ $$aART-2026-149307
000171221 041__ $$aeng
000171221 100__ $$aFerrando-Juan, S.
000171221 245__ $$aEffects of Slaughter Methods on the Quality and Refrigerated Shelf Life of Biofloc-Cultured White Shrimp (Penaeus vannamei)
000171221 260__ $$c2026
000171221 5060_ $$aAccess copy available to the general public$$fUnrestricted
000171221 5203_ $$aEthical slaughter practices for crustaceans remain poorly standardized, and their effects on product quality and consumer perception are insufficiently understood. This study evaluated four ice-slurry-based slaughter methods in Penaeus vannamei reared under intensive biofloc technology (BFT) and their impact on refrigerated shelf life. While BFT enhances farming sustainability, it may an increase in microbial load, potentially shaping post-mortem spoilage. Shrimp were subjected to cold thermal shock in seawater ice slurry (C-TS); a 5 min immersion in chilled seawater with 50 ppm sodium hypochlorite, followed by TS (5BTS); 3–4 h of intestinal clarification, followed by 1 min immersion in chilled seawater with 50 ppm sodium hypochlorite and subsequent TS (C1BTS); and TS, followed by UV-C exposure (TS-UV). Over 12 days at <4 °C refrigeration, culture-based microbiology (mesophilic bacteria, enterobacteria, psychrotrophs, pseudomonas, and specific spoilage organisms), total volatile nitrogen compounds (TVB-N), melanosis, and qualitative descriptive analysis were performed. Storage time showed typical spoilage patterns driven by psychrotrophic bacteria, TVB-N, and melanosis. Slaughter method influenced quality: C1BTS limited psychrotroph proliferation but accelerated melanosis, and TS-UV yielded the poorest performance. Notably, 5BTS delayed melanosis (~3 days), maintained sensory quality, and avoided excessive microbial growth, making it the most effective method. These findings provide practical guidance for additive-free shrimp processing and identify psychrotrophs as key spoilage indicators in BFT systems.
000171221 536__ $$9info:eu-repo/grantAgreement/ES/AEI/PID2023-149570OB-I00
000171221 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttps://creativecommons.org/licenses/by/4.0/deed.es
000171221 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000171221 700__ $$aHonrado, A.
000171221 700__ $$aTomás-Vidal, A.
000171221 700__ $$aMartínez-Llorens, S.
000171221 700__ $$aRodilla, M.
000171221 700__ $$aJover-Cerdá, M.
000171221 700__ $$aBeltrán Gracia, J. A.
000171221 700__ $$aPeñaranda, D. S.
000171221 700__ $$0(orcid)0000-0001-9660-8579$$aCalanche, J.$$uUniversidad de Zaragoza
000171221 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000171221 773__ $$g15, 10 (2026), 1695 [24 pp.]$$pFoods$$tFoods$$x2304-8158
000171221 8564_ $$s8885629$$uhttps://zaguan.unizar.es/record/171221/files/texto_completo.pdf$$yVersión publicada
000171221 8564_ $$s2427900$$uhttps://zaguan.unizar.es/record/171221/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000171221 909CO $$ooai:zaguan.unizar.es:171221$$particulos$$pdriver
000171221 951__ $$a2026-05-15-14:55:22
000171221 980__ $$aARTICLE