FOOD SCIENCE ›› 2018, Vol. 39 ›› Issue (23): 170-175.doi: 10.7506/spkx1002-6630-201823026

• Packaging & Storage • Previous Articles     Next Articles

Effect of Sugar Alcohols on Water Retention in Frozen Shrimp (Litopenaeus vannamei)

ZHANG Yangyang1, ZHANG Bin1,2,*, HAO Guijuan1, DENG Xiaoying1, TANG He1   

  1. 1. Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food and Medicine, Zhejiang Ocean University, Zhoushan 316022, China; 2. School of Medicine and Pharmacy, Ocean University of China, Qingdao 266005, China
  • Online:2018-12-15 Published:2018-12-17

Abstract: The cryoprotective and water-retaining effects of 8 common sugar alcohols on frozen peeled shrimp (Litopenaeus vannamei) were compared in this study. Sodium pyrophosphate and distilled water were used as positive and blank controls, respectively. The results indicated that soaking treatment with 30 g/L mannitol, xylitol or isomaltitol significantly reduced the pressing loss and thawing loss of frozen shrimps stored for 3 weeks at ?18 ℃ when compared with the blank control (P < 0.05). Isosorbitol, sorbitol and xylitol treatments significantly improved the cooking loss of frozen shrimps (P < 0.05). Among the sugar alcohols investigated, isosorbitol had significantly highest water-absorbing and waterretaining capacities (P < 0.05) followed by xylitol and the six others. Sensory evaluation indicated that the appearance, elasticity and color characteristics of frozen shrimps treated with xylitol or mannitol were significantly (P < 0.05) better than those of the positive and blank controls, while no significant difference was observed in odor (P > 0.05). Overall, xylitol, mannitol and isosorbitol exhibited better cryoprotective and water-retaining effects on frozen shrimps during storage and could be potentially applied to improve and guarantee the quality of frozen shrimps.

Key words: Litopenaeus vannamei, sugar alcohol, thawing loss, water-holding capacity, cryoprotective effect

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