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| 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 |
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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.
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2018, Vol. 32 
