Abstract
The objective of this study was to investigate the effect of variable deep-frozen temperatures storage (− 11, − 18, − 26 and − 37 °C) on quality characteristics of Solenocera crassicornis. Results for all frozen storage temperatures indicated that sensory quality, pH and colour change of frozen shrimp had high correlation with storage temperature, as a lower deep-frozen temperature was more effective in minimizing the sensory quality loss, pH and colour change. A kinetic analysis for total volatile basic nitrogen (TVB-N) and salt-soluble protein which was performed in this study, showed reaction rates inversely proportional to the deep-frozen temperature. Lipid oxidation in shrimp was quantified by determining the thiobarbituric acid reaction substances, and microbial growth were also monitored during the frozen storage. Among all groups, storage at − 37 °C was the most effective in controlling lipid oxidation and reducing aerobic bacterial count in shrimp. A comparison between different temperatures showed that qualities of shrimp stored at − 26 and − 37 °C were significantly better than those stored at − 11 and − 18 °C during frozen storage. In conclusion, the results are important to allow better management and optimization of the cold chain from manufacture to consumption.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Abd-El-Aziz NA, Moharram YG (2016) Microbiological quality of imported frozen shrimp in Egypt. Ann Agric Sci 61(1):35–40
Al-Bulushi IM, Kasapis S, Al-Oufi H, Al-Mamari S (2005) Evaluating the quality and storage stability of fish burgers during frozen storage. Fish Sci 71(3):648–654
Al-Bulushi IM, Kasapis S, Dykes GA, Al-Waili H, Guizani N, Al-Oufi H (2013) Effect of frozen storage on the characteristics of a developed and commercial fish sausages. J Food Sci Technol 50(6):1158–1164
Barraza FAA, León RAQ, Álvarez PXL (2015) Kinetics of protein and textural changes in Atlantic salmon under frozen storage. Food Chem 182:120–127
Boonsumrej S, Chaiwanichsiri S, Tantratian S, Suzuki T, Takai R (2007) Effects of freezing and thawing on the quality changes of tiger shrimp (Penaeus monodon) frozen by air-blast and cryogenic freezing. J Food Eng 80:292–299
Brookmire L, Mallikarjunan P, Jahncke M, Grisso R (2013) Optimum cooking conditions for shrimp and Atlantic salmon. J Food Sci 78(2):S303–S313
Buyukcan M, Bozoglu F, Alpas H (2009) Preservation and shelf life extension of shrimps and clams by high hydrostatic pressure. Int J Food Sci Technol 44(8):1495–1502
Carrión-Granda X, Fernández-Pan I, Jaime I, Rovira J, Maté JI (2016) Improvement of the microbiological quality of ready-to-eat peeled shrimps (Penaeus vannamei) by the use of chitosan coatings. Int J Food Microbiol 232:144–149
Chinese National Standard (GB 2733-2015) (2015) Fresh and frozen animal aquatic products. Chinese National Hygiene Ministry, Beijing
Chinese National Standard (GB 4789.2-2016) (2016) Microbiological examination of food hygiene: detection of aerobic plate count. Chinese National Hygiene Ministry, Beijing
Chinese National Standard (GB 5009.228-2016) (2016) Detection of total volatile basic nitrogen (TVB-N) in food. Chinese National Hygiene Ministry, Beijing
Chouljenko A, Chotiko A, Bonilla F, Moncada M, Reyes V, Sathivel S (2017) Effects of vacuum tumbling with chitosan nanoparticles on the quality characteristics of cryogenically frozen shrimp. LWT-Food Sci Technol 75:114–123
Dai XY, Zhang MX, Wei XY, Hider RC, Zhou T (2016) Novel multifunctional hydroxypyridinone derivatives as potential shrimp preservatives. Food Bioprocess Technol 9(7):1079–1088
Farajzadeh F, Motamedzadegan A, Shahidi SA, Hamzeh S (2016) The effect of chitosan-gelatin coating on the quality of shrimp (Litopenaeus vannamei) under refrigerated condition. Food Control 67:163–170
Gonçalves AA, de Oliveira ARM (2016) Melanosis in crustaceans: a review. LWT-Food Sci Technol 65:791–799
Gonçalves AA, Junior CSGG (2009) The effect of glaze uptake on storage quality of frozen shrimp. J Food Eng 90(2):285–290
Gornall AG, Bardawill CJ, David MMJ (1949) Determination of serum proteins by means of the biuret reaction. J Biol Chem 177:751–766
Hatha AM, Maqbool TK, Kumar SS (2003) Microbial quality of shrimp products of export trade produced from aquacultured shrimp. Int J Food Microbiol 82(3):213–221
Kim J, Marshall MR, Wei C (2002) Polyphenoloxidase in seafood enzymes: utilization and influence on postharvest seafood quality. In: Haard N (eds) seafood enzymes. Marcel Dekker Inc, New York, pp 271–315
Mastromatteo M, Danza A, Conte A, Muratore G, Del Nobile MA (2010) Shelf life of ready to use peeled shrimps as affected by thymol essential oil and modified atmosphere packaging. Int J Food Microbiol 144(2):250–256
Mu HL, Chen HJ, Fang XJ, Mao JL, Gao HY (2012) Effect of cinnamaldehyde on melanosis and spoilage of Pacific white shrimp (Litopenaeus vannamei) during storage. J Sci Food Agric 92(10):2177–2182
Nirmal NP, Benjakul S (2010) Effect of catechin and ferulic acid on melanosis and quality of Pacific white shrimp subjected to prior freeze-thawing during refrigerated storage. Food Control 21(9):1263–1271
Nirmal NP, Benjakul S (2011) Inhibitory effect of mimosine on polyphenoloxidase from cephalothoraxes of Pacific white shrimp (Litopenaeus vannamei). J Agric Food Chem 59(18):10256–10260
Papadakis S, Abdul-Malek S, Kamdem E, Jam L (2000) A versatile and inexpensive technique for measuring color of foods. Food Technol 54:48–51
Solval KM, Rodezno LAE, Moncada M, Bankston JD, Sathivel S (2014) Evaluation of chitosan nanoparticles as a glazing material for cryogenically frozen shrimp. LWT-Food Sci Technol 57(1):172–180
Sun HY, Lv H, Yuan GF, Fang XB (2014) Effect of grape seed extracts on the melanosis and quality of Pacific white shrimp (Litopenaeus vannamei) during iced storage. Food Sci Technol Res 20(3):671–677
Sundararajan S, Prudente A, Bankston JD, King JM, Wilson P, Sathivel S (2011) Evaluation of green tea extract as a glazing material for shrimp frozen by cryogenic freezing. J Food Sci 76(7):E511–E518
Tahergorabi R, Jaczynski J (2011) Seafood proteins handbook of food proteins. Woodhead Publishing Limited, Sawston, p 432
Tsironi T, Dermesonlouoglou E, Giannakourou M, Taoukis P (2009) Shelf life modelling of frozen shrimp at variable temperature conditions. LWT-Food Sci Technol 42(2):664–671
Wachirasiri K, Wanlapa S, Uttapap D, Rungsardthong V (2016) Use of amino acids as a phosphate alternative and their effects on quality of frozen white shrimps (Penaeus vanamei). LWT-Food Sci Technol 69:303–311
Wu SJ (2014) Effect of chitosan-based edible coating on preservation of white shrimp during partially frozen storage. Int J Biol Macromol 65:325–328
Yuan G, Lv H, Tang W, Zhang X, Sun H (2016) Effect of chitosan coating combined with pomegranate peel extract on the quality of Pacific white shrimp during iced storage. Food Control 59:818–823
Acknowledgements
This work was supported by the Science and Technology Plan Projects of Zhejiang Province, China (2017C37009, 2017F50018).
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Jin, L., Ding, G., Li, P. et al. Changes in quality attributes of marine-trawling shrimp (Solenocera crassicornis) during storage under different deep-frozen temperatures. J Food Sci Technol 55, 2890–2898 (2018). https://doi.org/10.1007/s13197-018-3207-x
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-018-3207-x