Effects of Dehydration and Ice Temperature Storage on the Quality of Sous Vide Cooked Penaeus vannamei

In order to prolong the storage period of shrimp in Sous vide (SV), two groups of shrimp were subjected to ice temperature storage experiments, namely fresh shrimp SV treatment group (group B) and dehydrated shrimp SV treatment group (group BT), at the same time, the corresponding cold storage control group was set up, namely fresh shrimp SV treatment group (group A) and dehydrated shrimp SV treatment group (group AT). Comparative experiment was conducted through sensory evaluation, total plate count, pH value, drip loss, TBA value, lightness, hardness, the quality of shrimp during storage was analyzed. The results showed that the sensory scores of group A, group B, group AT and group BT decreased to 3 points on 22 th, 34 th, 44 th, and 52 th day, respectively. The sensory quality of group BT was the best;During the whole storage period, the total plate counts of the four groups was basically unchanged. The drip loss of group A and group B was about 23%, while that of group AT and BT was about 5%.The pH and TBA content of group A and group AT were higher than those of group B and BT, respectively. The L^* values of group A and group B were almost the same, and the L^* values of group AT and group BT were relatively close. The hardness of group A was greater than that of group B in the first 14 days, and the hardness of group A was lower than that of group B after 14 days. The hardness of group AT was greater than that of group BT in the first 16 days, and the hardness of group AT was less than that of group BT after 16 days. And the hardness of the group BT and the group AT are greater than those of the group B and the group A, respectively.In summary, the best quality of shrimp was achieved by the ice temperature vacuum dehydration, SV and ice temperature storage and the storage period was 52 d.