Correlation between Moisture Migration and Quality Changes of Greasyback Shrimp (Metapenaeus ensis) during Chilled Storage
HANG Yuyu, PEI Zhisheng, YANG Bo, XUE Changfeng, XU Yunsheng
Collaborative Innovation Center of Marine Food Deep Processing, Marine Food Engineering Technology Research Center of Hainan Province, Hainan Provincial Academician Team Innovation Center, College of Food Science and Engineering, Hainan Tropic Ocean University, Sanya 572022, China
Abstract：The changes in the total viable count (TVC) and physicochemical properties such as pH value, total volatile basic nitrogen (TVB-N) content and water content of greasyback shrimp during storage at 4 or 0 ℃ were measured. Low field nuclear magnetic resonance (LF-NMR) was used to analyze the pattern of moisture migration in shrimp muscle and its correlation was investigated with quality changes. The results showed that the TVC and TVB-N content increased during storage, the pH value exhibited an ascending trend after an initial decline, and the water content decreased. The transverse relaxation time (T2) spectrum showed that with the extension of storage time, the content of bound water (T21) did not obviously change, the content of immobile water (T22) gradually decreased, and the content of free water (T23) gradually increased. T22 and T23 had a significant correlation with many physicochemical indices. Therefore, it is feasible to detect the quality changes of shrimp during storage by LF-NMR.
2021, Vol. 35 
