Effect of low-temperature preservation on quality changes in Pacific white shrimp, Litopenaeus vannamei: a review
文献类型： 外文期刊
第一作者： Pan, Chuang
作者： Pan, Chuang;Chen, Shengjun;Hao, Shuxian;Yang, Xianqing
作者机构：
关键词： Litopenaeus vannamei; preservation; quality; spoilage; temperature
期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 影响因子：3.638； 五年影响因子：3.802 ）
ISSN： 0022-5142
年卷期： 2019 年 99 卷 14 期
页码：
收录情况： SCI
摘要： Shrimp has been widely accepted as an excellent resource for white meat due to its high-protein and low-fat content, especially low cholesterol. However, shrimps are highly perishable during preservation and retailing procedures due to the activities of enzymatic proteolysis, lipid oxidation, and microbial degradation. With increasing knowledge of and demands for safety, nutrition, and freshness of shrimp products, energy efficient, quality, maintained, and sustainable preservation technologies are needed. Low-temperature preservation, a practical processing method for improving the shelf life of food products, is widely used in the aquatic industry. This review focuses on the effects of low-temperature preservation on the quality changes in Litopenaeus vannamei. It considers physicochemical properties, sensory evaluation, melanosis assessment, and microbiological analysis. The perspectives of non-protein-based techniques on quality analysis of shrimps during preservation are also discussed. (c) 2019 Society of Chemical Industry
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