Abstract
Abstract
The study focuses on the application of PAW inactivation for exporting white leg shrimp and splendid squid. The experiment determined the maximum hydrogen peroxide concentration in PAW by utilizing a full factorial design with two-level factors. Subsequently, the analysis of variance (ANOVA) was conducted using Minitab. The results indicated that a gas flow rate of a mixture of Ar (98%) and O2 (2%) at 25 L/min, with a discharge time of 120 minutes, generated the optimal concentration of H2O2 in PAW at 13.30 mg/L, as per the response optimizer. The use of PAW to inhibit the growth of microorganisms in white leg shrimp and splendid squid demonstrated that inactivation with PAW, soaked for 10 minutes, resulted in a reduction of total microorganisms to less than 6 Log CFU/g. Additionally, an examination of the nutrition of aquaculture food revealed that PAW-immersed white leg shrimp and splendid squid showed different effects on protein and lipid changes. The results suggest that PAW could be a viable option for decontaminating aquatic food products. However, it is important to consider that oxidation may pose a challenge in certain products.
Publisher
Research Square Platform LLC
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