Processing Technologies for Ready-to-Eat Litopenaeus vannamei and Changes in Its Properties during Storage

doi:10.7506/spkx1002-6630-201204055

Abstract

Abstract: Key processing techniques for producing long lasting ready-to-eat Litopenaeus vannamei products were investigated. #br# In addition, the changes in texture properties, the contents of protein, free amino acids and astaxanthin, TBA, and microstructure of ready-to-eat Litopenaeus vannamei were measured during storage. The storage life of ready-to-eat Litopenaeus vannamei produced by steaming, curing and high pressure steam sterilization at 115 ℃ was up to more than 30 days at 40 ℃. The texture of Litopenaeus vannamei deteriorated obviously during storage and the changes were associated with the decomposition of proteins and structural damage of muscle fibers. Moreover, lipid oxidation could cause the decomposition of astaxanthin and changes in the color of Litopenaeus vannamei.

Key words: Litopenaeus vannamei, ready-to-eat shrimp, texture, protein degradation, processing technologies

CLC Number:

TS254.4

CUI Hong-bo，XUE Yong，SU Wei，XUE Chang-hu. Processing Technologies for Ready-to-Eat Litopenaeus vannamei and Changes in Its Properties during Storage[J]. FOOD SCIENCE, 2012, 33(4): 257-261.

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Processing Technologies for Ready-to-Eat Litopenaeus vannamei and Changes in Its Properties during Storage

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