Effects of Different Freezing Methods on the Quality of Red Shrimp
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Abstract:
To improve the quality of the red shrimp (Solenocera melanth), the shrimp samples were frozen by the liquid nitrogen spray and the conventional plate-freezing. The effects of different frozen methods on the quality of red shrimp during frozen periods were investigated by physiochemical indexes, such as total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), Ca2+-ATPase activity, water holding capacity, and salt soluble protein content. The sensory scores and scanning electron microscopy (SEM) were used to compare the freezing effect as well. The results showed that TVB-N and TBA values of red shrimps gradually increased with the prolongation of storage time, but the freezing of liquid nitrogen increased slowly. After 176 d storage, the TVB-N values treated by liquid nitrogen frozen was 20.50 mg/100 g, while plate frozen reached 27.30 mg/100 g. The TBA values reached 0.74 mg/100 g, 0.97 mg/100 g, respectively, suggesting that liquid nitrogen frozen could effectively suppress the increase of TVB-N and TBA; meanwhile, the Ca2+-ATPase activity, water holding capacity, salt soluble protein content and sensory indexes of red shrimp showed a decreasing trend, while that by liquid nitrogen decreased slowly; besides, the SEM profiles revealed that myofibril of red shrimp slightly damaged by the liquid nitrogen compared with that by plate-freezing method. In conclusion, the liquid nitrogen froze showed better effects than plate frozen on the quality of red shrimp.
