Food and Fermentation Industries >

2023 , Vol. 49 >Issue 2: 82 - 90

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029648

Quality change of Solenocera crassicornis under different storage temperatures

  • HAN Yue ,
  • ZHANG Xiaojun ,
  • CHEN Xuechang
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  • 1(College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316000, China)
    2(Laboratory of aquatic product processing and quality safety for Zhejiang Marine Fisheries Research Institute, Zhoushan 316000, China)
    3(Key Laboratory of Sustainable Utilization of Technology Research for Fisheries Resources of Zhejiang Province, Zhoushan 316000, China)

Received date: 2021-10-13

  Revised date: 2021-11-17

  Online published: 2023-02-15

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Abstract

The Solenocera crassicornis were refrigerated at 4 ℃ for 12 d and frozen at -30 ℃ and -45 ℃ for 120 d, respectively.The changes of senses, pH, water retention,total volatile base nitrogen (TVB-N), thiobarbituric acid reactive substance (TBARS), K value,and texture in shrimp muscle tissue were compared and analyzed during chilling storage. Results showed that with the increasein the storage period, the pH of muscle from the refrigerated and frozen shrimps both increased continuously, while the increasing rate of frozen shrimp was slightly lower than that of refrigerated shrimp samples. The water retention of shrimp muscle decreased gradually with the prolonging of storage time.The shrimp muscle decreased by 38.32% and 30.88% after being refrigerated for 12 d, and by 61.67% and 52.09% after being frozen for 120 d, respectively. While the TBARS and K values of shrimp increased continuously. Expressed as malondialdehyde (MDA),the shrimp muscle reached 2.56mg MDA/100g and 45.3% after being refrigerated for 12 d and reached 0.98, 0.91 mg MDA/100g, 31.67% and 17.95% after being frozen for 120 d, respectively. The upward trend of all indicators in cold conditions was higher than that in frozen conditions. Results showed that the lower frozen storage temperature was more conducive to the protection of muscle quality texture and quality during storage temperature. The results would provide a theoretical basis for the changes in physicochemical properties and organizational structure of Solenocera crassicornis under different conditions.

Key words： Solenocera crassicorniss; low-temperature storage; quality change; K value; texture

Cite this article

HAN Yue , ZHANG Xiaojun , CHEN Xuechang . Quality change of Solenocera crassicornis under different storage temperatures[J]. Food and Fermentation Industries, 2023 , 49(2) : 82 -90 . DOI: 10.13995/j.cnki.11-1802/ts.029648

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