Effect of Partial Replacement of Polyphosphate with Alkaline Electrolyzed Water(AEW)on the Quality of Litopenaeus vannamei
Taking Litopenaeus vannamei as the research object,the effects of alkaline electrolytic water(AEW)replacing 50％compound phosphate on quality of shrimp were investigated by soaking weight gain rate,thawing loss rate,water-holding capacity,pH,color difference,texture,total volatile basic nitrogen(TVB-N)and microstructure of shrimp.L.vannamei shrimp samples were divided into five groups:Group 1:alkaline electrolytic water,AEW;Group 2:mixed solution of half of alkaline electrolyzed water and compound phosphate,MIX;Group 3:compound phosphate,CPH;Group 4:distilled water,WAT and Group 5:no soaking treatment,NOT.The results showed that AEW,MIX and CPH groups had similar effects on the freshness and quality of frozen shrimp,but no significant effects on thawing loss rate,water holding capacity and total color difference(P＞0.05).After frozen storage for 20 days,the springiness and chewiness of L.vannamei in AEW and MIX groups were significantly higher than those in the other three groups(P＜0.05),and the springiness of L.van-namei in MIX group was the best,but the hardness of AEW and MIX groups was not significantly affected(P＞0.05).In addition,the changes of TVB-N of shrimp in AEW were the least,followed by CPH,and the changes of shrimp in WAT were the most.The microstructure showed that the surface of shrimp muscle fiber tissue in MIX group was smoother and the organizational structure was more detailed and closer than that in CPH group.
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