This study aimed to study the effects of different temperature fluctuations on the quality of frozen Penaeus vannamei. Set different temperature fluctuations (±0.5, ±2, ±4, ±6, ±8 ℃) for the -18 ℃ freezer to freeze Penaeus vannamei. The changes of total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substance (TBARS), L* value, hardness, elasticity, chewiness, and other indicators of Penaeus vannamei within 120 days were measured. The quality was compared with Penaeus vannamei frozen at -40 ℃. Results showed that the TVB-N value, TBARS value, and L* value of Penaeus vannamei increased with the prolongation of frozen storage time. The texture indexes such as hardness, elasticity, and chewiness decreased significantly with the prolongation of frozen storage time. Under the working condition of (-18±0.5) ℃, each physical and chemical index was closer to the quality of frozen Penaeus vannamei at -40 ℃. The larger the temperature fluctuation was, the faster the deterioration rate of physical and chemical indexes was, and the practical storage life was significantly reduced. When Penaeus vannamei was frozen and stored in the freezer at (-18±8) ℃ in the state of the whole prawn until the 108th day, the TVB-N value exceeded the initial corruption limit of 30 mg/100 g specified in the national standard and they were no longer edible. Therefore, under the same frozen storage temperature, reducing the temperature fluctuation can effectively inhibit the quality deterioration of Penaeus vannamei during frozen storage and better maintain its quality.
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