Food and Fermentation Industries >

2013 , Vol. 39 >Issue 03: 73 - 76

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2013.03.029

Food and Fermentation Industries

Textural properties change of Penaeus vannamei Boone during partially frozen storage

  • Li Li-jie ,
  • Chai Chun-xiang ,
  • Lu Xiao-xiang ,
  • Guo Mei-juan ,
  • Ren Rui-juan
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Online published: 2013-03-25

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Abstract

The textural properties,TVBN,drip loss and sensory scores of shrimp samples(Penaeus vannamei Boone) were studied during partially frozen storage.The results suggested that the TVBN,drip loss increased with the extension of storage time;Hardness,springiness,shear force and chewiness gradually increased then declined,while adhesiveness increased as well as gumminess decreased in the whole storage.According to the result of TVBN and sensory score,textural properties could be used to estimate quality changes of the shrimps during partially frozen storage.

Key words： Penaeus vannamei Boone; partially frozen storage; texture; TVBN; drip loss

Cite this article

Li Li-jie , Chai Chun-xiang , Lu Xiao-xiang , Guo Mei-juan , Ren Rui-juan . Textural properties change of Penaeus vannamei Boone during partially frozen storage[J]. Food and Fermentation Industries, 2013 , 39(03) : 73 -76 . DOI: 10.13995/j.cnki.11-1802/ts.2013.03.029

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