|
|
|
| Quality Changes of Shrimp (Litopenaeus vannamei) during Chilled and Ice Storage |
| FANG Yida, QIU Xiaoxia, CHANG Siang, LUO Yongkang* |
| College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China |
|
|
|
|
Abstract Sensory scores, total volatile basic nitrogen (TVB-N), total aerobic counts (TAC), inosinemonpho sphate (IMP)-related compounds, biogenic amines were measured on Litopenaeus vannamei during chilled storage at 4 ℃ and ice storage, and the quality changes of shrimps in these two groups were studied, in order to evaluate the effect of ice storage on the quality changes of Litopenaeus vannamei. Correlations between the main quality indicators and K, Ki, G, P, H and Fr values, all of which were freshness indicators derived from IMP-related compounds, were analyzed to explore which value was most suitable to evaluate the quality changes of Litopenaeus vannamei. The results showed that TVB-N, TAC and the contents of some biogenic amines in Litopenaeus vannamei in the ice storage group were significantly lower than those in the chilled storage group (P < 0.05). In addition, compared to K, Ki, G, P and H values, Fr value was more suitable to evaluate the quality of Litopenaeus vannamei. According to the changes of sensory score and TAC, it was concluded that the preservation life of Litopenaeus vannamei was 5 days in chilled storage at 4 ℃ and 6 days in ice storage, and therefore ice storage can help to maintain the shrimp quality.
|
|
|
|
|
|
|
|
| [1] |
GAO Tianqi, WANG Chao, WANG Lan, SHI Liu, CHEN Sheng, WU Wenjin, CHEN Lang, XIONG Guangquan. Isolation, Identification and Spoilage Ability of Dominant Spoilage Bacteria from Channel Catfish[J]. Meat Research, 2023, 37(3): 1-6. |
|
|
|
|
2017, Vol. 31 
