Science and Technology of Food Industry

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LI Li-jie, CHAI Chun-xiang, LU Xiao-xiang, GUO Mei-juan, REN Rui-juan. Color evaluation of the freshness of Penaeus vannamei Boone during partially frozen storage[J]. Science and Technology of Food Industry, 2013, (19): 320-322. DOI: 10.13386/j.issn1002-0306.2013.19.092
Citation: LI Li-jie, CHAI Chun-xiang, LU Xiao-xiang, GUO Mei-juan, REN Rui-juan. Color evaluation of the freshness of Penaeus vannamei Boone during partially frozen storage[J]. Science and Technology of Food Industry, 2013, (19): 320-322. DOI: 10.13386/j.issn1002-0306.2013.19.092
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Color evaluation of the freshness of Penaeus vannamei Boone during partially frozen storage

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  • The color properties, glossiness, TVBN, water-holding capacity and sensory scores of shrimp samples (Penaeus vannamei Boone) were studied during partially frozen storage.The results suggested that the TVBN increased and water-holding capacity decreased with the extension of storage time.When L*>-37.80, a*<301.00, b*<-120.13, ΔE*<15.23 and glossiness of shrimp was more than 1.2GS, partially frozen shrimp could be identified as fresh.
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