Effect of Ice Coating on the Quality of Frozen Shrimp (Litopenaeus vannamei)
LI Yan1, FANG Yida1, LUO Yongkang1,*, Lü Yuanmeng2
1.College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; 2.Shandong Rongsense Aquatic Products and Foods Group Co.Ltd., Rizhao 276800, China
Abstract：The effect of ice coating on the quality of frozen shrimp (Litopenaeus vannamei) was assessed by sensory analysis, thawing loss, cooking loss, total volatile basic nitrogen (TVB-N) content, salt-soluble protein and inosinemonpho sphate (IMP)-related compounds. By analyzing their correlations with the main quality indicators, K, Ki, G, P, H and Fr values were screened for their suitability to evaluate the quality of Litopenaeus vannamei during storage. Shrimp samples were left untreated or treated with 15% or 25% ice coating. The results showed that thawing loss, cooking loss and TVB-N content increased significantly with storage time, while salt-soluble protein content showed a substantial decrease. The quality of the 25% ice coating group was always better than that of the control and 15% ice coating groups. Pearson correlation analysis demonstrated that compared to Ki, G, P, H, Fr values, K value was more suitable to evaluate the overall quality of frozen Litopenaeus vannamei. According to sensory analysis, the untreated, 15% ice coating and 25% ice coating groups were evaluated as unacceptable after 12, 16 and 16 weeks of storage, respectively. In conclusion, ice coating could significantly prolong the storage life of Litopenaeus vannamei.
2018, Vol. 32 
