Food and Fermentation Industries >

2020 , Vol. 46 >Issue 12: 158 - 165

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.023557

Effects of different sterilization pretreatments on the quality of freshly peeled shrimps (Litopenaeus vannamei) during refrigerated storage

  • ZHANG Xi ,
  • LAN Weiqing ,
  • Dilifeila·KUERBAN ,
  • ZHANG Junjie ,
  • ZHAO Panpan ,
  • LIU Jiali ,
  • XIE Jing
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  • 1(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
    2(Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China)
    3(Shanghai Xingheng Technology Co., Ltd, Shanghai 200000, China)

Received date: 2020-02-09

  Online published: 2020-07-15

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Abstract

The current research aims to investigate the effects of different sterilization pretreatments on the quality of vacuum-packed freshly peeled shrimps (Litopenaeus vannamei) during refrigerated storage. Peeled shrimps were immersed in slightly acidic electrolyzed water (SAEW), ozonated water (OW) and nitrogen-filled micro/nano-bubble water (NMW) for 10 min respectively with distilled water (CK) as control. Samples were drained and vacuum packed, then stored in a refrigerator at (4±1) ℃. Microbial index (total viable counts, TVC), physiochemical indexes (pH value, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), color difference) and sensory evaluation were measured at two days interval, and low-field nuclear magnetic resonance (LF-NMR) technique was also used to analyze the water migration of peeled shrimps with different sterilization pretreatments during refrigerated storage. The results showed that TVC of SAEW, OW and NMW group were lower than that of the CK group. Among them, SAEW could inhibit the growth and reproduction of bacteria significantly (P<0.05). Different sterilization pretreatments could delay the increase of TVB-N, TBA value, maintain the color, better sensory quality and water content of samples during refrigerated storage, and SAEW treatment has the best effect among them. Compared with the CK group, OW and SAEW treatments have better sterilization effects, keep the better quality and prolong the shelf life of freshly peeled shrimps (Litopenaeus vannamei) for another 2-4 days, which could be used for pretreatment before storage.

Key words： sterilization pretreatments; Litopenaeus vannamei; quality change; slightly acidic electrolyzed water; ozonated water; nitrogen-filled micro/nano-bubble water

Cite this article

ZHANG Xi , LAN Weiqing , Dilifeila·KUERBAN , ZHANG Junjie , ZHAO Panpan , LIU Jiali , XIE Jing . Effects of different sterilization pretreatments on the quality of freshly peeled shrimps (Litopenaeus vannamei) during refrigerated storage[J]. Food and Fermentation Industries, 2020 , 46(12) : 158 -165 . DOI: 10.13995/j.cnki.11-1802/ts.023557

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