Effect of Frozen Temperature on Quality of Penaeus Vannamei during Frozen Storage
The effect of frozen treatment temperature(-80 ℃ and-20 ℃) on quality ofPenaeus vannamei was investigated by analyzing of biochemistry,freshness and color characters of prawn samples.The frozen treatment induced the increase of thawing loss,TVB-N and L*,decrease of freshness.The pH of prawn decreased in the first few days and then increased rapidly.The frozen temperature showed different influence on prawn storage character,especially on thawing loss and freshness index after being storage for 6 days.Frozen treatment at-80 ℃ may effectively reduce the thawing loss and thus keep freshness of the prawn.After a-80 ℃ frozen treatment for 20 days,analysis of pH,TVB-N and L* shown that-80 ℃ frozen treatment could alleviate quality changes of prawns.
penaeus vannameifreezing ratesfrozen storagethawing loss
国家科技期刊平台
NSTL
万方数据
维普
