EFFECT OF DELAYED ICING ON THE QUALITY OF WHITE SHRIMP (LITOPENAEUS VANNAMEI) DURING CHILLED STORAGE

被引：33
|
作者：
Annamalai, Jeyakumari [1 ]
Sasikala, Remya [1 ]
Debbarma, Jesmi [1 ]
Nagarajarao, Ravishankar Chandragiri [1 ]
Aliyamveetil, Zynudheen Abubacker [1 ]
Ninan, George [1 ]
Ronda, Venkateshwarlu [1 ]
Velayudhanelayadom, Lalitha Kuttanapilly [1 ]
机构：
[1] Cent Inst Fisheries Technol, Fish Proc Div, Cochin 682029, Kerala, India
来源：
JOURNAL OF FOOD PROCESSING AND PRESERVATION | 2015年 / 39卷 / 06期
关键词：
PENAEUS-SEMISULCATUS; HIGH-PRESSURE; K-VALUE; FISH; PRODUCTS; MUSCLE; ACID;
D O I：
10.1111/jfpp.12539
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effect of delayed icing on the quality of Litopenaeus vannamei was assessed by chemical, microbiological and sensory evaluation. Shrimps were divided into three lots. One lot was immediately iced and the other two lots were subjected to delayed icing after keeping in ambient conditions (30 +/- 2C) for 2 and 4 h, respectively. White shrimp had a moisture content of 77.21%, protein 18.80%, ash 1.47% and fat 1.30% on wet weight basis. Total volatile basic nitrogen, trimethylamine, thiobarbituric acid and K value showed increasing trend during chilled storage. It was observed that there is a significant (P < 0.05) decrease in the hardness of shrimp meat during storage. Sensory evaluation indicated that the shelf life of white shrimp iced immediately after catch and 2 h delayed iced was approximately 9 days, whereas 4 h delayed iced sample had shortened shelf life of 6 days.
引用
收藏
页码：2878 / 2885
页数：8
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