Abstract:The aim of this study was to evaluate the effect of slurry ice on the preservation of fresh aquatic products. We used fresh Litopenaeus vannamei as the study organism,, flake ice and cold storage (blank) as controls to study the effect of slurry ice treatment on the sensory quality, physicochemical properties, and texture properties of the shrimp samples. The results indicated that, after 12 days of storage at -4 ℃, the sensory quality of the blank- and flake ice-treated samples were severely degraded, while the slurry ice-treated samples were slightly browned, the muscle was still resilient and elastic, and the shrimp had clear shells, tentacles, and fantails. Compared with the results of elasticity and chewiness of the blank-treated (0.53 mm and 6.01 mJ) and flake ice-treated shrimp samples (0.66 mm and 7.46 mJ, respectively), the corresponding values for slurry-ice treated shrimp samples were 0.73 mm and 8.53 mJ, respectively, indicating that slurry ice treatment effectively maintained the texture properties (p < 0.05). During the entire storage period, the values of pH, total volatile basic nitrogen (TVBN), and thiobarbituic acid (TBA) were increased in all three groups, while the slurry ice treatment was best at preserving freshness. The ice particles of the slurry ice filled in gaps in the shrimp’s body, which effectively blocked the contact between the shrimp and outside oxygen. At the same time, the rapid cooling effect of slurry ice treatment suppressed or inhibited the activity of polyphenol oxidase in the shrimp, leading to decreased melanosis (p < 0.05). The slurry ice treatment is suitable for ocean and long-distance transporting ice-chilled shrimp, as well as for storing fresh shrimp in markets.
