Food and Fermentation Industries >

2026 , Vol. 52 >Issue 3: 309 - 318

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044373

Effect of slurry ice treatment on shelling efficiency and quality of whiteleg shrimp (Litopenaeus vannamei)

  • GU Saiqi ,
  • ZHANG Dianqin ,
  • JIN Limin ,
  • WU Zeyang ,
  • DAI Wangli ,
  • ZHOU Xuxia
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  • 1(College of Food Science and Engineering, Zhejiang University of Technology, Hangzhou 310014, China)
    2(College of Biological and Environmental Engineering, Zhejiang Shuren University, Hangzhou 310015, China)
    3(Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China)
    4(National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China)

Received date: 2025-09-01

  Revised date: 2025-09-28

  Online published: 2026-03-13

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Abstract

This study on whiteleg shrimp (Litopenaeus vannamei) evaluated the effects of slurry ice at different salinities (3%, 4%, 5%) and treatment durations (0-240 min) on shelling efficiency and shrimp meat quality attributes, and preliminarily elucidated the underlying mechanisms.At 3% salinity, the cooling rate was slower, and shell-muscle tissues did not sufficiently soften, leading to incomplete separation;at 5% salinity, the higher osmotic pressure facilitated thorough separation of shell-meat connective tissues but reduced meat elasticity.The optimal condition was 4% slurry ice for 90 min.Compared with fresh (untreated) controls, this condition reduced shelling time by 33.50%, decreased unit shelling work by 59.43%, lowered maximum detachment force by 94.37%, increased peeled yield by 5.47%, and improved overall shelling efficiency by 83.17%.Meanwhile, moisture content, salt content, water-holding capacity, and texture profile parameters remained relatively stable;pH, total volatile base nitrogen, thiobarbituric acid rose slightly, and the decline in sulfhydryl content was limited.Microstructural observations revealed cold-induced contraction of muscle fibers and enlarged shell-meat gaps.SDS-PAGE confirmed degradation of adhesion-related binding proteins, markedly weakening shell-meat adhesion and thereby enhancing shelling efficiency.These findings provide a theoretical basis and technical support for efficient preprocessing and quality control of shrimp products.

Key words： Litopenaeus vannamei; slurry ice; shelling efficiency; quality; shell-meat separation

Cite this article

GU Saiqi , ZHANG Dianqin , JIN Limin , WU Zeyang , DAI Wangli , ZHOU Xuxia . Effect of slurry ice treatment on shelling efficiency and quality of whiteleg shrimp (Litopenaeus vannamei)[J]. Food and Fermentation Industries, 2026 , 52(3) : 309 -318 . DOI: 10.13995/j.cnki.11-1802/ts.044373

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