FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (13): 252-259.doi: 10.7506/spkx1002-6630-20180805-041

• Packaging & Storage • Previous Articles     Next Articles

Effect of Low-Voltage Electrostatic Field Combined with Modified Atmosphere Packaging on the Quality of Litopenaeus vannamei during Controlled Freezing-Point Storage

DUAN Weiwen, QUAN Qinguo, GAO Jing, MAO Weijie, HAO Jiming, LIU Shucheng, JI Hongwu   

  1. 1. College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; 2. Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China; 3. Guangdong Provincial Seafood Engineering Technology Research Center, Zhanjiang 524088, China; 4. Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang 524088, China
  • Online:2019-07-15 Published:2019-07-23

Abstract: In order to extend the shelf life of Litopenaeus vannamei and improve the quality during controlled freezing-point storage ((?1 ± 1) ℃), the effects of different storage conditions including (I) controlled freezing-point storage (CFPS), (II) low-voltage electrostatic field (LVEF) combined with CFPS (LVEF-CFPS), (III) modified atmosphere packaging (MAP) combined with CFPS (MAP-CFPS), and (IV) LVEF combined with MAP and CFPS (LVEF-MAP-CFPS) on the quality of L. vannamei were investigated. Changes in total bacterial count, total volatile basic nitrogen (TVB-N) content, pH, K value, drip loss, whiteness, and sensory and rheology properties were monitored and compared between the four groups. The results showed that the LVEF-MAP-CFPS had the best preservative effect among these storage conditions, and it could significantly inhibit spoilage and deterioration caused by microorganisms, maintain the sensory quality, and delay the degradation of nucleotides to some extent, thus extending the shelf life up to 14 days, 8 days longer than the blank group (air-packaged and stored at low temperature). The color a nd sensory score were good, drip loss rate was less than 3%, and softening was delayed during the late period of storage. Low-voltage electrostatic field can be useful to extend the shelf life of L. vannamei.

Key words: Litopenaeus vannamei, preservation, low-voltage electrostatic field, modified atmosphere packaging, freezing-point shelf life

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