Effect of Freeze-Thaw Cycles on the Freshness of Prepackaged Penaeus vannamei.

ABSTRACT: The effect of temperature fluctuations on the freshness of shrimp in simulated trays was investigated by setting a freeze-thaw (F-T) cycle of 12 h after freezing at -20 °C and thawing at 1 °C under refrigeration. The results showed that the shrimp's physicochemical properties deteriorated to different extents with the increase in F-T cycles. The total colony count of shrimp was 6.07 lg CFU/g after 21 cycles, and the volatile saline nitrogen content reached 30.36 mg/100 g, which exceeded the edible standard. In addition, the sensory quality and textural properties (hardness, elasticity, chewiness, and adhesion) declined to different degrees with increased F-T cycles. LF-NMR and protein property measurements showed that F-T cycles resulted in reduced water holding capacity and protein denatu

SUBMITTER: Liu S 

PROVIDER: S-EPMC10814677 | biostudies-literature | 2024 Jan

REPOSITORIES: biostudies-literature