Changes of Partial Nitrogen-containing Materials in Penaeus vannamei during 0 ℃ Storage

Abstract

Abstract: Quality changes in Penaeus vannamei during 0 ℃ storage were studied. The results showed that the contents of total volatile basic nitrogen (TVB-N), sulfhydryl group and various proteins in whole shrimps and shelled shrimps exhibited different regular changes during 0 ℃ storage. TVB-N increased with the increase of storage time, and the increase was faster in whole shrimps. Sulfhydryl groups increased firstly and then decreased and always presented a higher content in whole shrimps compared with shelled shrimps at the same time points. Myofibrillar protein content distinctly decreased, but alkali-soluble protein content showed a substantial increase, and sarcoplasmic protein content little decreased. Therefore, nitrogen-containing materials can represent quality changes of Penaeus vannamei and has a great significance for in-depth study of the quality of Penaeus vannamei.

Key words: Penaeus vannamei, total volatile basic nitrogen (TVB-N), sulfhydryl group content, protein components

CLC Number:

TS254

Zhu GoldTiger. Changes of Partial Nitrogen-containing Materials in Penaeus vannamei during 0 ℃ Storage[J]. FOOD SCIENCE, 0, (): 249-252.

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