Storage properties of shrimp muscle under low salt-controlled freezing-point dehydration
YANG Fan1, WAN Jinqing1,2,3*, LI Jianguo1,2,3, XING Na1, LIANG Zhixin1, LENG Zhengzheng4
1.College of Food Science and Technology, Shanghai Ocean University, Shanghai; 2.Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai; 3.Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai; 4.Anhui Yikang Gaoxin Agricultural Technology Company Limited, Huoshan
Abstract: The effects of low salt-ice temperature dehydration on storage quality of muscle of free-head and shelled Pacific white leg shrimp Litopenaeusvannamei were investigated in the present paper. Fresh muscle prepared by decapitation and shelled Pacific white leg shrimp with body weight of (15.0±0.8)g were divided into four treatment groups: blank control group (80.05% moisture), 6% salt immersion group(group Ⅰ), controlled freezing-point dehydration group (50% moisture content, group Ⅱ), and mixed group (6% salt immersion+controlled freezing-point dehydration, group Ⅲ). The vacuum-packed samples were stored at(-1.0±0.5)℃, and pH, polyphenol oxidase (PPO) activity, color difference, trypsin activity, texture characteristics, total viable count(TVC) and contents of thiobarbituric acid-reactive substances (TBARS), and total volatile base-Nitrogen(TVB-N) were determined in the samples at the end of storage to evaluate the differences in quality effects. The results showed that the samples had similar storage periods in group Ⅰ(11 d) and group Ⅱ(12 d), indicating that the single factor including 6% salt leaching and ice temperature dehydration have similar effects on prolonging the storage period. However, there was 18 days storage period, 3 times longer than that in the blank group, in the shrimp treated with salt controlled freezing-point dehydration and superposition treatment in group Ⅲ. The findings indicated that low salt-ice temperature dehydration led to significantly prolong the storage period of the shrimp muscle, which provided a basis for the commercial circulation of shrimp.
2020, Vol. 35 
