XIANG Ying-chun, HUANG Jia-qi, YANG Zhi-jian, LUAN Lan-lan, YU Hai-xia, YANG Shui-bing, HU Ya-qin. Effect of different freezing methods on the ice crystals and quality of white shrimp(Penaeus Vannamei)in the storage[J]. Science and Technology of Food Industry, 2018, 39(5): 280-286.
Citation: XIANG Ying-chun, HUANG Jia-qi, YANG Zhi-jian, LUAN Lan-lan, YU Hai-xia, YANG Shui-bing, HU Ya-qin. Effect of different freezing methods on the ice crystals and quality of white shrimp(Penaeus Vannamei)in the storage[J]. Science and Technology of Food Industry, 2018, 39(5): 280-286.

Effect of different freezing methods on the ice crystals and quality of white shrimp(Penaeus Vannamei)in the storage

More Information
  • Received Date: March 28, 2017
  • Available Online: November 23, 2020
  • Fresh white Shrimp(Penaeus Vannamei)were stored at -20 ℃ for different period after various frozen treatment including liquid nitrogen freezing,plate freezing and refrigerator freezing. The formation of ice crystals in shrimp meat tissues and changes of the meat quality were analyzed in order to evaluate the optimal way of freeze. Results showed that with the extension of storage time,the content of salt-soluble protein and water holding ability and sensory score decreased significantly(p<0.05)in both plate freezing and freezer frozen groups. The ice crystals formed during liquid nitrogen freezing were tinier 1/3 than plate freezing and tinier 1/2 than freezer frozen. After stored for 180 d,the value of TVB-N was ≤25 mg/100 g.The value of TBA was only 0.72 mg/100 g,suggesting the samples treated by liquid nitrogen was in a relative fresh condition because it could maintain the morphology of tissue better. Liquid nitrogen freezing inhibited the protein denaturation and fat oxidation in shrimp effectively in order to prolonging the shelf life more than 180 d and better quality of the shrimp.
  • Cited by

    Periodical cited type(5)

    1. 洪玉珠,张佳乐,张龙鑫,周彬,胡冰,褚上. 玉米淀粉-卵白蛋白复合物替代小麦粉对纸杯蛋糕品质和消化特性的影响. 食品工业科技. 2024(10): 77-83 . 本站查看
    2. 马汝悦,钟昔阳,王佳林,孙梦瑾,罗水忠,赵妍嫣,郑志. 外源氨基酸添加对春卷皮面浆体系的影响. 现代食品科技. 2024(04): 186-195 .
    3. 张瑞淑,徐颖,黄峰,张春晖,陈旭华. 不同离子类型纤维素对小酥肉糊层质构特性的影响. 食品工业科技. 2024(22): 178-187 . 本站查看
    4. 尹凤雪. 亲水胶体在油炸食品中的应用现状及研究进展. 食品工业. 2023(01): 222-226 .
    5. 张令文,胡新月,王雪菲,李欣欣,计红芳,毕继才,高海燕. 小麦粉品质特性与挂糊油炸猪肉片外壳品质的相关性分析. 食品工业科技. 2022(09): 309-315 . 本站查看

    Other cited types(5)

Catalog

    Article Metrics

    Article views (188) PDF downloads (5) Cited by(10)

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return