Shelf-life of pacific white shrimp (Litopenaeus vannamei) as affected by weakly acidic electrolyzed water ice-glazing and modified atmosphere packaging |
| |
| Affiliation: | 1. Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), CSIC (formerly Instituto del Frío), C/ José Antonio Nováis, 10, 28040 Madrid, Spain;2. Technical University of Ambato (UTA), Av. Los Chasquis y Río Payamino, Ambato, Ecuador;1. Department of Agro-Industrial, Food and Environmental Technology, Faculty of Applied Science, Food and Agro-Industrial Research Center, King Mongkut''s University of Technology North Bangkok, 1518, Pracharat Road, Bangsue, Bangkok 10800, Thailand;2. Department of Food Technology, Thailand Institute of Scientific and Technological Research, Khlong Luang, Pathum Thani, 12120 Thailand;3. Division of Biochemical Technology, School of Bioresources and Technology, King Mongkut''s University of Technology Thonburi, Bangkok 10150, Thailand;1. Dept. of Food Science and Technology, Ayatollah Amoli, Islamic Azad University, P.O. Box 678, Amol, 46351-43358 Mazandaran, Iran;2. Dept. of Food Science, Sari Agricultural Sciences and Natural Resources University, P.O. Box 578, Sari, Mazandaran, Iran;3. Dept. of Food Science, Tajan Institute, P.O. Box 47617964, Mazandaran, Ghaem-shahr, Iran |
| |
| Abstract: | The combined effect of weakly acidic electrolyzed water (WAEW) ice-glazing and modified atmosphere packaging (MAP) treatment on the quality of pacific white shrimp (Litopenaeus vannamei) during frozen storage was investigated in terms of microbiological activity, TVBN, TMA and TBARS content, texture, color and volatile flavor analysis. As a result, significantly (p < 0.05) higher inhibitor effects on total aerobes and Staphylococcus aureus were observed in WAEW ice-glazed shrimp packaged in 40% CO2 + 10% O2 + 50% N2 or in 30% CO2 + 20% O2 + 50% N2 than the water- and WAEW ice-glazed batches. Additionally, chemical analysis results showed that WAEW ice-glazing combined with MAP was highly effective in maintaining lower TVBN, TMA and TBARS values in frozen shrimp, perhaps due to the synergistic effect of antibacterial and antioxidant abilities. On the other hand, the texture, L*, and a* results also confirmed that this combined treatment effectively retarded the degradation of the physical structure of shrimp muscle and showed a positive effect on the stability of color during frozen storage. However, the presence of WAEW ice-glaze showed a negative effect on the volatile flavor of thawed shrimp due to the volatile chlorine and chlorine dioxide, but no significant effect in the cooked samples. Overall, the application of WAEW ice-glazing combined with MAP on peeled frozen shrimp is advisable to achieve better quality maintenance and extend the shelf-life of refrigerated products. |
| |
| Keywords: | Weakly acidic electrolyzed water (WAEW) Ice glazing Modified atmosphere packaging (MAP) Frozen storage |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
