Biochemical, Physical, Chemical, and Microbiological Assessment of Blue Shrimp (Litopenaeus stylirostris) Stored in Ice

Abstract

Postmortem changes in blue shrimp (Litopenaeus stylirostris) muscle were studied on the basis of biochemical, chemical, physical, and microbiological changes during an 18 day storage period at 0 • C. Adenosine 5 -triphosphate (ATP) content, breakdown products, K-value, pH, trimethylamine nitrogen (TMA-N), total volatile basic nitrogen (TVB-N), water holding capacity (WHC), color, and texture (shear force) changes were examined. Also, total mesophilic and psychrophilic bacterial counts were measured. K-value increased linearly (r 2 = 0.98) from an initial value of 1.37 ± 0.59 to 59.42 ± 6.05% at Day 18. Spoilage indicators TVB-N and TMA-N increased from 29.56 ± 1.33 and 0.69 ± 0.25 to 39.04 and 2.04 ± 0.59 mg of N/100 g at Day 18, respectively; meanwhile, the total viable counts of mesophilic and psychrophilic bacteria increased from 3.48 ± 0.44 and 2.61 ± 0.29 log CFU/g to 6.27 ± 0.21 and 7.14 ± 0.39 log CFU/g, respectively, which indicated spoilage at the end of the storage period. The pH, texture, WHC, and color were affected (p < 0.05) during the storage period. Overall, results indicate that blue shrimp muscle quality was maintained for 12 days of storage in ice.

Bio-chemical composition, functional, and rheological properties of fresh meat from fish, squid, and shrimp: A comparative study

“…The pH of fish flesh has an important influence on its tendency to deteriorate because of its control on bacterial growth. [33] However, an animal's nutritional stage and high stress or exercise levels before an animal's death modify the glycogen concentration stored in muscle, consequently influencing in the post mortem pH. [34,35] In the present study, the pH for croaker fish was significantly (p < 0.05) higher (7.29) than squid and white leg shrimp fresh meat ( Table 1).…”

Protein hydrolysates of salted duck egg white improve the quality of Jinga Shrimp (Metapenaeus affinis)

“…Four texture parameters including hardness, springiness, cohesiveness and chewiness in P‐Ds groups first rise and then drop with increase in the DH of PHSDEW, which was in accord with water retention's results (Table ). The PHSDEW‐DH3% group was higher than SC and MP groups ( P < 0.05), and numerous studies confirmed that the parameters of texture would reduce during storage (Canizales‐Rodríguez et al ., ; Zhang et al ., ). Therefore, the result indicated that the use of PHSDEW‐DH3% improved the texture of the cooked shrimp after chilling.…”

Physical quality changes of precooked Chinese shrimp Fenneropenaeus chinensis and correlation to water distribution and mobility by low-field NMR during frozen storage

“…WHC with different storage times were shown in Table , significant decrease was observed between initial WHC or 30 days storage and the final WHC of shrimp samples ( p < .05), but there was no significantly difference of other different storage time ( p > .05). The decrease of WHC is often described as the effect on denaturation of myofibrillar protein in the muscle during cold storage (Canizales‐Rodríguez et al, ; Olsson, Ofstad, Lodemelc, & Olsen, ). In this study, the precooked treatment had changed the muscle structure of shrimps, which can cause network contraction of myofibril, myosin protein deformation and increase extracellular space (Aaslyng, Bejerholm, Ertbjerg, Bertram, & Anderson, ; Jantakoson, Kijroongrojana, & Benjakul, ), so the effect of freezing denaturation on shrimp proteins was not significant with the increasing storage time within 150 days ( p > .05).…”