Effect of modified ice storage on the quality and prevention of darkening discoloration of shrimp Solenccera prominentis.

Abstract

To develop a convenient method for preserving shrimp on boat and during processing, several ice storage procedures were investigated. Based on the assessments of microbial growth, volatile base nitrogen (VB-N), extractable nitrogen (AA-N), inosine 5'-monophosphate (IMP) ratio and sensory evaluation, the decomposition of shrimp meat was retarded by storing in an ice-salt mixture (crushed ice and 3% NaCl, w/w), in the ice-salt mixture and 0.1% potassium sorbate, or in the ice-salt mixture, 0.1% potassium sorbate and 0.1% sodium

Quality Changes of Deepwater Pink Shrimp (Parapenaeus longirostris) Packed in Modified Atmosphere

“…After 4 d, some of the shrimp held on ice presented black spots in the head (cephalothorax); the shrimp packed in both mixtures did not. These results are in agreement with Jiang and Lee (1988) and Yamagata and Low (1995), who reported darkening in the shrimp head after 4 to 5 d on ice. At the end of storage (7th and 9th d), melanosis developed in the iced shrimp (score 4), which exhibited black spots both on the head and tail.…”

“…Decreases in IMP values were observed for all batches, and contents of approximately 1.7, 1.8, 2.6, and 2.8 mol/g were attained at the end of storage, respectively, for air-stored (batches CE and C) and atmosphere packed (batches F and G) shrimp, indicating a higher degradation rate for the former lots (72%) than for shrimp held in the mixtures (57%). IMP degradation between 36% and 100%, for 5 to 12 d of ice storage, have been reported for several shrimp species (Stone 1971;Flick and Lovell 1972;Fatima and others 1981;Jiang and Lee 1988). The same authors observed the highest degradation during the first 4 to 6 d.…”

“…The initial content of IMP of 6.26 mol/g ( Figure 2) was higher than the initial values reported for other shrimp species: 1.4 to 2.6 mol/g after 12 h on ice (Stone 1971) and 4.5 mol/g after slaughter in low-stress conditions (Flick and Lovell 1972). Nevertheless, Fatima and others (1981) and Jiang and Lee (1988) obtained similar results of 5.7 and 6.3 mol/g, after initial storage on ice for 10 h and 14 h, respectively. According to Konosu and Yamaguchi (1982), the adenosine triphosphate (ATP) and AMP are the dominant nucleotides in crustacean and mollusc, immediately after catching.…”

Changes in Biochemical and Bacteriological Quality of Grass Prawn during Transportation by Icing and Oxygenating

“…IMP and hypoxanthine have been reported to be good indices for assessing shrimp quality (Fatima et al, 1981). Ho et al (1986) and Jiang and Lee (1988) demonstrated a significant correlation between the IMP ratio and shrimp quality. In the current study, the IMP ratio in both prawn treatments was high I even after the 26 hr storage period (Table 2).…”

Purification and Characterization of Proteases From the Viscera of Milkfish (Chanos Chanos)

“…Many studies have evaluated the application of partial freezing (Uchiyama and Kato 1974), addition of chemicals (Niwa 1978;Bailey and Fieger 1954;Farber 1954;Fieger et al 1956), mixture of crushed ice and NaCl (Ho et al 1986;Jiang and Lee 1988), and modified atmosphere (Lannelongue et al 1982;Layrisse and Matches 1984;Reppond and Collins 1983), to fish and shellfish to extend the storage life. However, little is known about the mechanism by which these methods influence storage qualities.…”