Changes of Freshness Quality and Volatile Flavor Compounds of Pacific White Shrimp (Penaeus vannameri) under Acidic Electrolytic Water Treatment
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Abstract:
In this paper, the sterilization conditions of acid electrolyzed water for Penaeus vannamei were optimized. On this basis, GC-IMS technology was used to analyze the volatile flavor compounds of Penaeus vannamei, and the effects of acid electrolyzed water on the quality characteristics of Penaeus vannamei were evaluated by sensory evaluation, microbial indexes (total number of colonies and dominant spoilage bacteria) and physical and chemical indexes (color and TVB-N value). The results showed that the best treatment method for bacteria reduction of Penaeus vannamei with acidic electrolyzed water was to wash and drench with the ratio of material to liquid at 4 ℃. After treated with acidic electrolyzed water, the color brightness of shrimp meat was higher, and the sensory score was better than that of the control group. Acidic electrolyzed water treatment could inhibit the growth of colony number, dominant spoilage bacteria and TVB-N value, and slow down the production of 3-hydroxy-2-butanone and 2,3-pentanedione. The results showed that acidic electrolyzed water treatment could effectively maintain the freshness quality of Penaeus vannamei, slow down the flavor deterioration and prolong the shelf life by 2~3 days.
