Quality and Microstructure Changes of Penaeus vannamei under Freezing States
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
To investigate the effects of three freezing state: glass state (T < Tg′, -80 ℃), partially frozen concentrated state (Tg′< T < Tm′, -60 ℃ and -40 ℃), rubber state (T>Tm′, -18 ℃), on the quality and microstructure of Penaeus vannamei meat, the microstructure, color, drip loss, total volatile base-Nitrogen (TVB-N), pH, texture, salt soluble proteins (SSP) and sensory score were detected during six months storage. The results showed that samples frozen at glassy state had the lowest values of color (5.33), drip loss (4.80%), total volatile base-Nitrogen (TVB-N) (15.35 mg N/100 g), pH (7.22); the highest values of hardness (652.86%), springiness (65.76%)and chewiness (184.90), salt soluble proteins (SSP) (80.04 mg/g) and sensory score (7.4). In addition, the microstructure of Penaeus vannamei meat at -80 ℃ was better than partial-freeze-concentrated and rubbery states. There was no significant difference in texture, drip loss and pH value (p>0.05), but color, SSP and sensory scores were found to have significant difference (p>0.05) between frozen at -40 ℃ and -60 ℃. Furthermore, the samples frozen at -60 ℃ was significantly better than those frozen at -40 ℃ (p<0.05), and the samples frozen at -18 ℃ (rubber state) had the worst quality. It indicated that glassy state storage can effectively inhibit the deterioration of the quality of Penaeus vannamei and improve the quality of Penaeus vannamei.
