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The optimal initial gas composition (CO2, O2 and N2) and its effects on quality and shelf-life of Pacific white shrimp (Litopenaeus vannamei) under controlled freezing-point storage at _0.8°C was determined through microbial flora, pH, total volatile basic nitrogen (TVB-N), exudates and sensory analyses. Pacific white shrimp under gas to product ratio of 3:1 and gas composition spanning the whole area from 0 to 100% based on a simplex centroid mixture design were analyzed after 2, 4 and 6 days of storage. Mesophilic and psychrotrophic bacteria counts, pH and TVB-N contents decreased and formation of exudates increased with increasing of CO2 levels, but odor and appearance scores decreased and mesophilic and psychrotrophic bacteria counts, pH and TVB-N contents increased in the shrimp with decreasing CO2 and increasing N2 concentration. Besides, low O2 levels could favor the odor of raw shrimp. Finally, The optimum gas composition for modified atmosphere packaged Pacific white shrimp under controlled freezing-point storage at _0.8°C was determined to be 75%CO2, 10%O2 and 15%N2, and it could give the most suitable formation of exudates and lowest TVB-N and inhibit the growth of microbial flora; and at the same time maintain high odor and appearance scores in packaged Pacific white shrimp, and the shelf-life was extended to 11 _ 12 days, which would be obviously beneficial for the exploitation of quality control, shelf-life extension and development of active packaging on shrimps.

food science and technology research

Optimal Modified Atmosphere for Packaging and its Effects on Quality and Shelf-life of Pacific White Shrimp (&lt;i&gt;Litopenaeus vannamei&lt;/i&gt;) under Controlled Freezing-point Storage at −0.8°C