Water Migration and Quality Change of Prawn Preserved under Controlled Freezing-point Storage Combined with Low Frequency Electric Field Technology

YU Ming; LIANG Zuanhao; CHEN Haiqiang; LIANG Fengxue; AO Feifei; DENG Jinjie

doi:10.13386/j.issn1002-0306.2021100109

Volume 43 Issue 19

Sep. 2022

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Science and Technology of Food Industry > 2022 > 43(19): 372-378. > DOI: 10.13386/j.issn1002-0306.2021100109

YU Ming, LIANG Zuanhao, CHEN Haiqiang, et al. Water Migration and Quality Change of Prawn Preserved under Controlled Freezing-point Storage Combined with Low Frequency Electric Field Technology[J]. Science and Technology of Food Industry, 2022, 43(19): 372−378. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021100109.

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Water Migration and Quality Change of Prawn Preserved under Controlled Freezing-point Storage Combined with Low Frequency Electric Field Technology

YU Ming^{1, 2,},
LIANG Zuanhao^{1, 2},
CHEN Haiqiang^{1, 2},
LIANG Fengxue^{1, 2},
AO Feifei^{1, 2},
DENG Jinjie^{1, 2}

1.
Department of Food and Environmental Engineering, Yangjiang Polytechnic, Yangjiang 529566, China
2.
Guangdong Provincial Engineering and Technology Research Center of Food Low Temperature Pocessing, Yangjiang 529566, China

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Received Date: October 12, 2021
Available Online: July 31, 2022

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Abstract

Abstract

To study the feasibility of shelf life extending for prawns preserved through controlled freezing-point storage combined with low frequency electric field technology. A low frequency electric field was applied on controlled freezing-point storage to keep fresh of prawns (LFEF+CFPS). During storage, the total viable count (TVC) and total volatile basic nitrogen (TVB-N) content of prawn were monitored, and the microstructure changes were analysed. Moreover, the water migration and change of prawn meat and head were studied by the low field nuclear magnetic resonance (LF-NMR) technology, respectively. Meanwhile, the CFPS was used as control. The results showed that: Storage of 9^th day, the TVC and TVB-N content of the LFEF+CFPS group began to show significantly lower than those of control group (P<0.05). Furthermore, the TVC in the LFEF+CFPS group was one order of magnitude under the control group at 12^th day. Its TVB-N content was 36% lower than the control group at 11^th day (P<0.05), and with the shelf life of more than 13 days. Compared with the loose structure of the control group, microstructure change of prawn in LFEF+CFPS group was significantly samller. LF-NMR technology also showed that, water migration from immobilized water to free water in prawn head was significantly inhibited by LFEF from storage of 7^th day. Slower water diffusion was also found in MRI. As the decay rate in prawn meat was lower than that in prawn head, there was no apparent water migration in prawn meat of LFE+CFPS group within 15 days. LFEF was contributive to delay the corruption in prawn and prolong its shelf life for 3~5 days during CFPS.
- prawn,
- low frequency electric field,
- controlled freezing-point storage,
- LF-NMR,
- water migration,
- quality

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References

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