Effects of Ice Temperature Technology Combined with Biological Preservatives on the Quality of Chinese Shrimp

Coating Chinese shrimps with ice temperature and biological preservatives, total viable count (TVC), pH, thiobarbituric acid (TBA), volatile base nitrogen content (TVB-N), sensory evaluation, actin salt solubility and texture characteristics were used as indicators to study the effect of ice temperature combined with biological preservative coating on the storage quality of Chinese shrimps.The results showed that the freezing temperature of Chinese shrimp was -2.2~0℃.The solubility of TVC, pH, TBA, TVB-Nand actomosin salt increased slowly in prawns coated with ice temperature technology combined with compound bio-preservative compared with that in the blank group and other groups. Sensory quality was more effectively maintained. At the same time, texture analysis also showed that ice temperature combined with compound biological preservative coating on Chinese shrimp preservation effect was better than other groups, which was the best effect. All indexes indicated that the combination of ice temperature and compound biological preservative could effectively inhibit the bacterial growth of Chinese shrimp and effectively slow down the oxidative metamorphism of fat. Through the analysis of each index, the shelf life of the ice temperature combined with compound biological preservative group was prolonged by 6~8 d compared with that of the refrigerated (4±1)℃ group, and 4~6 d compared with that of the ice temperature blank group.