Premium
Effect of low‐temperature preservation on quality changes in Pacific white shrimp, Litopenaeus vannamei : a review
Author(s) -
Pan Chuang,
Chen Shengjun,
Hao Shuxian,
Yang Xianqing
Publication year - 2019
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.9905
Subject(s) - litopenaeus , shrimp , food science , lipid oxidation , melanosis , shelf life , food preservation , biology , shellfish , fishery , fish <actinopterygii> , aquatic animal , antioxidant , biochemistry , melanoma , genetics
Shrimp has been widely accepted as an excellent resource for white meat due to its high‐protein and low‐fat content, especially low cholesterol. However, shrimps are highly perishable during preservation and retailing procedures due to the activities of enzymatic proteolysis, lipid oxidation, and microbial degradation. With increasing knowledge of and demands for safety, nutrition, and freshness of shrimp products, energy efficient, quality, maintained, and sustainable preservation technologies are needed. Low‐temperature preservation, a practical processing method for improving the shelf life of food products, is widely used in the aquatic industry. This review focuses on the effects of low‐temperature preservation on the quality changes in Litopenaeus vannamei . It considers physicochemical properties, sensory evaluation, melanosis assessment, and microbiological analysis. The perspectives of non‐protein‐based techniques on quality analysis of shrimps during preservation are also discussed. © 2019 Society of Chemical Industry