FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (9): 248-255.doi: 10.7506/spkx1002-6630-20180411-155

• Packaging & Storage • Previous Articles     Next Articles

Effect of Slurry Ice on the Quality and Water Mobility of Pacific White Shrimps (Litopenaeus vannamei) during Storage

LAN Weiqing1,2, HU Xiaoyu2, RUAN Dongna1,3,*, LIU Shucheng4, XIE Jing2,*   

  1. 1. Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen 361022, China; 2. Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; 3. Fujian Anjoy Foods Co. Ltd., Xiamen 361022, China; 4. Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
  • Online:2019-05-15 Published:2019-05-28

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Abstract: In order to evaluate the effect of slurry ice on the storage quality and water mobility of shrimps (Litopenaeus vannamei), fresh samples were treated with slurry ice (SI) and crushed ice (CI), respectively and thereafter stored at 4 ℃. Several physicochemical indexes (texture profile analysis (TPA), color difference, total volatile basic nitrogen (TVB-N) content, thiobarbituric acid-reactive substances (TBARS), and polyphenol oxidase (PPO) activity) and total viable count (TVC)) were measured daily during storage. On this basis, low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging were employed to compare the effects of different ice treatments on the quality and water mobility of shrimps during storage. The results showed that the SI-treated shrimps maintained better texture properties (hardness and chewiness) than the CI-treated samples and there were significant correlations between the texture properties and L* and a* values as well as PPO activity for both treated samples (P < 0.05). In addition, TVB-N, TBARS and TVC of the SI-treated samples could be maintained at lower levels during the 10 day storage period, and the quality of these samples was significantly better than that of the CI-treated samples. The LF-NMR results indicated that the water mobility in the two groups increased during the whole storage period; the immobile water content (A22) significantly changed from the third day of storage onwards (P < 0.05), and the transverse relaxation time of immobile water (T22) and the free water content (A23) gradually and markedly increased over the entire storage period. Meanwhile, the water mobility and water loss were significantly inhibited by SI. The effect of SI in preserving the quality of Litopenaeus vannamei was better than that of CI, especially during the middle and late stages of storage (from Day 3 to 5). Compared to CI, SI treatment could extend the shelf life of shrimps by at least 2 days.

Key words: slurry ice, Litopenaeus vannamei, quality change, water mobility

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