Effect of Modified Atmosphere Packaging on Ice Preservation of Pacific White Shrimp

Abstract

Abstract: The effects of air packaging (AP), vacuum packaging (VP) and modified atmosphere packaging (MAP) on preservation of white shrimp (litopenaeus vannamei) during controlled freezing-point (CF,－2.3-0℃) storage and ice storage were investigated. The influence of different packaging method was assessed on the basis of changes of polyphenol oxidase (PPO) activity, total volatile base nitrogen (TVB-N), total plate count (TPC) and drip loss (DP) combined with sensory evaluation. The results indicated that the PPO activity of white shrimp changed synchronously with its deterioration during storage. Combined use of MAP and CF storage effectively prevented the occurrence of browning in Pacific white shrimps and had an extended shelf life of 10 days compared to AP treated shrimps stored in ice. The white shrimps presented a better color and TPC, TVB-N, TBC and DP were about 5.4 lg((CFU/g)), 25.6 mg/100 g and 3.13%, respectively. However, shrimps treated by AP or CP showed deterioration. Sensory analyses indicated that shrimps treated by VP also had better color compared to AP while but the drip loss was relatively higher, which in turn influenced the sample’s appearance during the late period of storage.

Key words: pacific white shrimp, preservation, freezing-point, modified atmosphere packaging, vacuum packaging

CLC Number:

TS254.4

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