Sodium erythorbate, stable chlorine dioxide, and gellan gum glazing for shelf life extension of commercial peeled shrimp ( Litopenaeus vannamei ) during frozen storage

Abstract

The combined effect of sodium erythorbate, stable chlorine dioxide, and gellan gum glazing on quality of peeled shrimp was investigated during frozen storage, and compared with traditional water‐ice‐glazing treatment. Data revealed that the growth of total aerobes, Escherichia coli, and Staphylococcus aureus was significantly inhibited in the combined treatment, compared to the water‐ice‐glazing group. Examination of tissue texture and microstructure verified that the combined glazing effectively maintained springiness and chewiness of the shrimp muscle, and this treatment showed a positive effect on stability and integrity of tissue microstructures. Myofibrillar protein content and Ca2+‐ATPase activity in muscle treated with combination were significantly higher than the water‐ice‐glazing treatment. SDS‐PAGE results confirmed that this treatment markedly slowed the degradation of muscle proteins. Additionally, the combined treatment significantly decreased the amount of protein carbonyls and dityrosine, which was mainly governed by the anti‐oxidization effect of incorporated sodium erythorbate. Practical applications Ice‐glazing is a surface coating process and is especially useful in the field of shrimp preservation, which prevents incidence of surface drying and dehydration, freezer burn, oxidation, and/or rancidity. However, the traditional water‐ice‐glazing can lead to cracking and sublimation during long period of frozen storage. The bacterial contamination cannot be completely suppressed or inactivated by the single ice‐glazing treatment. Among glazing processes, chitosan‐based glazings have been most widely studied to maintain quality of shrimp products. However, chitosan is water‐insoluble, relatively expensive, and highly viscous, which greatly limits its practical applications. For these reasons, alternative treatments that can form a stable and uniform glaze on surface of shrimp should be considered to minimize bacterial contamination and inhibit quality deterioration of frozen products. Outcome of the current study provides information regarding an optimum glazing formulation for shelf‐life extension of shrimp during frozen storage.

Effect of chitosan coating combined with hypotaurine on the quality of shrimp (Litopenaeus vannamei) during storage

“…In fact, the textural parameters of shrimp could be affected by various factors. Among them, the stability of myofibrillar protein and the strength of connective tissue played the most important roles (Cao et al, 2019). In this study, these textural results firmly demonstrated the positive synergistic effect of hypotaurine-chitosan coating in textural properties for shrimp during storage.…”

Processing Technology and Quality Change during Storage of Fish Sausages with Textured Soy Protein

“…The gel strength after 120–180 days was not significantly different from that after 90 days ( p > 0.05), presumably because structural degradation had stopped by 90 days. Proteins in fish sausage oxidize and degrade during frozen storage as the hydratability of the proteins decreased, disrupting the gel network [ 36 ]. As a result, the fish sausages should be consumed within 4 months of purchase, as long-term storage will result in a significant decrease in gel strength and quality.…”

Storage time prediction of glazed frozen squids during frozen storage at different temperatures based on neural network

“…After the squid samples were frozen by an ultra-low temperature freezing chamber (Jiangsu Air Conditioner Co., Ltd., Jiangsu, China), to make the center of squid reached −18°C rapidly, these samples of frozen squids were transferred and stored at −30°C for 24 h. The frozen squid samples were subsequently immersed in the prepared distilled water (2°C) for 18 ~ 24 s, controlled the percentage of ice glazing (10% ± 1%). [21] Subsequently, the glazed samples were packed immediately in polyvinyl chloride bags and thereafter stored in the refrigerator for 6 months, at −5, −10, −20, −30, and −40°C, respectively. During this storage period, at specified intervals, all analyses were done for three randomly chosen samples for each storage temperature (three repetitions).…”