Process optimization for high-pressure processing of black tiger shrimp ( Penaeus monodon) using response surface...

Area of Science:

• Food Science
• Microbiology
• Process Engineering

Background:

• High-pressure processing (HPP) is a non-thermal method for microbial inactivation.
• Maintaining food quality during HPP is crucial for consumer acceptance.
• Staphylococcus aureus poses a significant safety concern in seafood products.

Purpose of the Study:

• To investigate the impact of high-pressure processing on black tiger shrimp quality.
• To optimize HPP parameters for Staphylococcus aureus inactivation.
• To minimize quality attribute changes (color, texture) during processing.

Main Methods:

• Response surface methodology (RSM) with a central composite rotatable design was employed.
• Evaluated effects of pressure (300-600 MPa), temperature (30-50 °C), and time (0-15 min).
• Assessed Staphylococcus aureus inactivation rate, shrimp hardness, and color changes.

Main Results:

• Processing parameters significantly influenced bacterial inactivation and quality attributes.
• A second-order polynomial model adequately fitted the data (R² values: 0.92-0.94).
• Optimized conditions (361 MPa, 12 min, 46 °C) achieved >6 log reduction of S. aureus with moderate quality changes.

Conclusions:

• High-pressure processing is effective for reducing Staphylococcus aureus in black tiger shrimp.
• RSM successfully optimized HPP parameters for microbial safety and quality preservation.
• The developed model accurately predicts optimal processing conditions for seafood safety.