Influence of Thawing Methods on Physico-chemical Changes of Chinese Shrimp (Fenneropenaeus chinensis)

doi:10.7506/spkx1002-6630-201404049

Abstract

Abstract:

The objective of the present study was to elucidate the physico-chemical changes of Chinese shrimp treated with
five different thawing methods including cold-storage thawing, water immersion thawing, ambient temperature thawing,
ultrasonic thawing, and microwave thawing. Different thawing methods exerted significant effects on shrimp quality
and among five thawing methods, cold-storage thawing caused the least thawing loss, cooking loss, carbonyl content,
and thiobarbitric acid-reactive substances (TBARS) value and the highest Ca2+-ATPase activity. There were significant
correlations between physical properties and chemical properties for Chinese shrimp.

Key words: Chinese shrimp, thawing methods, physicochemical properties, quality

CLC Number:

S984.9

HOU Xiao-rong, MI Hong-bo, MAO Lin-chun*. Influence of Thawing Methods on Physico-chemical Changes of Chinese Shrimp (Fenneropenaeus chinensis)[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201404049.

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Influence of Thawing Methods on Physico-chemical Changes of Chinese Shrimp (Fenneropenaeus chinensis)

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