The change of preservation quality on Pacific white shrimp under simulation logistics

In this paper, the effects of temperature change, different packaging methods on the quality and tissue morphology of Pacific white shrimp were studied.Experimental simulation of two different logistics process, while using two different packaging methods, a total of four scenarios. The changes of pH value, TCV, TVB-N, TBA, TMA and K value in different packages on Pacific white shrimp were measured under simulated logistic condition. The results showed that the highest frequency of temperature changes in the model I, the quality of Pacific white shrimp was affected significantly by the logistics, the greater the temperature fluctuations during storage, the more frequent. It would accelerate the deterioration of the Pacific white shrimp. Its pH, TCV, TVB-N, TBA, TMA and K values would be increased. In contrast to air packaging, vacuum packaging could better inhibit the quality of the Pacific white shrimp deterioration.The model I-air packaging deterioration was the most serious, until the end, its pH was 6.35, the TCV was 5.33 lg CFU/g, TVB-N increased to 28.47 mg/100 g, TBA rose to 3.56 mg MDA/kg and TMA was 5.14 mg/100 g.And the quality of the shrimp in the model II-vacuum was kept in good condition, until the end of storage was pH 6.27, the TCV was 4.57 lg CFU/g, TVB-N rose to 20.85 mg/100 g, TBA increased only to 0.16 mg MDA/kg and TMA was 2.95 mg/100 g.The results showed that the recude temperature change and vacuum packaging of the cold chain logistics had a buffering effect on the deterioration of the quality of the Pacific white shrimp.