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Shelf life of shrimp ( Penaeus merguiensis ) stored in ice (0°C) and partially frozen (—3°C)
Author(s) -
Fatima Riaz,
Khan Muhammad A.,
Qadri Rasheed B.
Publication year - 1988
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740420306
Subject(s) - shrimp , shelf life , penaeus , myofibril , food science , biology , zoology , fishery , sensory analysis , chemistry , biochemistry
Abstract Sensory, biochemical and microbiological changes and changes in SDS‐PA GE patterns of myofibrillar and sarcoplasmic proteins were studied in shrimp ( Penaeus merguiensis ) muscle during storage at partial freezing temperature (—3°C; PFS) and in ice (0°C; IS). During PFS up to 20 days there were slight changes in biochemical parameters, apparently no changes in microbiological populations, and no changes in electrophoretic protein patterns. Rapid changes in these parameters occurred in IS over the same period. Sensory assessment of shrimps stored at PFS showed that a considerable increase in prime quality life was possible at this temperature over shrimps in IS. Prime quality life of shrimps in PFS was found to be 16 days, compared with 8 days in IS. Extension of prime quality life was attributed to the significantly slower rate of biochemical and microbiological changes at PFS compared with IS. Changes in sensory properties were associated with changes in some of the chemical properties.