Fresh keeping mechanism of Fenneropenaeus chinensis by ultrasound‐assisted immersion freezing: Effects on microstructure and quality changes

Abstract

The Chinese shrimp Fenneropenaeus chinensis is an aquatic food with immense global appeal due to its nutritional value (Wang et al., 2009).As with any aquatic product, F. chinensis tends to suffer from spoilage and quality deterioration during storage due to changes in the environment which promotes degradation by endogenous enzymes and spoilage microorganisms. Meanwhile, upon capture, the action of polyphenol oxidase (PPO) oxidizing phenols to quinones, which would then combine with proteins to produce melanin which appear as dark spots that affect sensory quality of the shrimp (Martínez-Alvarez et al., 2005). Hence, developing an effective preservation