ArticleUltrasonics sonochemistry2021
Curcumin-mediated sono/photodynamic treatment preserved the quality of shrimp surimi and influenced its microbial community changes during refrigerated storage.
Article in Ultrasonics sonochemistry, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed.
- Fabrication and Characterization of a pH-Responsive Intelligent Packaging Film From Amorphophallus paeoniifolius Starch and Clitoria ternatea Extract for Real-Time Chicken Freshness Monitoring.Journal of food science · 2026Article
- Synergistic effects of ultrasonication and alkaline treatment on curcumin-induced cross-linking and gelation of casein-soy protein isolate hybrids.Ultrasonics sonochemistry · 2025Article
- Effects of DBD-CP pre-treatment on muscle quality, volatile flavor compounds, and microbial community composition of ready-to-eat drunken shrimp (Food chemistry: X · 2025Article
- The Combined Antibacterial Mechanism of Ferulic Acid and ε-Polylysine Hydrochloride inFoods (Basel, Switzerland) · 2025Article
- Exploration of changes in sensory, physicochemical properties and microbial metabolic activities of grass carp meat with five thermal processing treatments during refrigerated storage.Food chemistry: X · 2024Article
- Effects of different protein cross-linking degrees on physicochemical and subsequent thermal gelling properties of silver carp myofibrillar proteins sol subjected to freeze-thaw cycles.Food chemistry: X · 2024Article
- Enhanced cavitation dose and reactive oxygen species production in microbubble-mediated sonodynamic therapy for inhibition of Escherichia coli and biofilm.Ultrasonics sonochemistry · 2024Article
- Astaxanthin Extract from Shrimp (Foods (Basel, Switzerland) · 2022Article
- Inactivation ofMicroorganisms · 2022Article
- Curcumin-Mediated Sono-Photodynamic Treatment InactivatesFoods (Basel, Switzerland) · 2022Article
- The application of photodynamic inactivation to microorganisms in food.Food chemistry: X · 2021Review
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6 authors.
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Abstract
Shrimp surimi is widely acknowledged as a value-added shrimp product due to its delicious taste, rich flavor, and nutrition. However, the refrigerated shrimp surimi is prone to deterioration due to rapid microbial growth during storage. The present study sought to assess the effects of curcumin-mediated sono/photodynamic treatment on bacterial spoilage and shrimp surimi quality stored at 4 °C. The total viable count (TVC), microbiota composition, and quality parameters, including the total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substance (TBARs), and pH were investigated. The results showed that the spoilage bacteria in shrimp surimi rapidly increased with a surge on day 2 during refrigeration storage. The Psychrobacter and Brochothrix were identified as the Specific Spoilage Organisms (SSOs), which were also positively correlated with TVB-N and TBARs. The results further elucidated that the sono/photodynamic treatment could significantly inhibit the growth of SSOs on the surface and interior of shrimp surimi and delay shrimp surimi quality deterioration. In conclusion, the sono/photodynamic treatment as a non-thermal sterilization method could be a reliable and potential method for inactivating spoilage microorganisms and preserving shrimp surimi quality.
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