تاثير مدت زمان نگهداري در سردخانه بر تغييرات فيزيكي، شيميايي و حسي ميگوي وانامي(Litopenaeus vannamei) پرورشي

Effects of frozen storage on physical, chemical and sensory changes of cultured pacific white shrimp, Litopenaeus vannamei

The effects of frozen (-18°C) storage (120 days) on the shelf-life and quality of frozen shrimp were investigated. The results indicated that frozen storage did not have a significant effect on body composition (moisture, protein, fat and ash) and fatty acid profile although resulted in significantly different water holding capacity (WHC) and chemical parameters such as thiobarbituric acid (TBA) and total volatile basic nitrogen (TVB-N) along with pH (p<0.05). The increase in duration caused a decrease in moisture (74.8-71.3%) and WHC (97.6-91.9%) while pH became alkali (6.90-7.46). In addition, TBA and TVB-N changed from 0.086 to 0.124 mg MDA/kg and 7.16 to 11.5 mg N/lOOg at the end of the experiment, respectively. Significant changes in textural properties and general appearance of the shrimp were observed but these products were safe and sensorially acceptable even after 120 days of storage at -18°C.