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Effect of Modified Atmosphere with Varying O2 Concentrations on the Quality of Packed Pacific White Shrimp (Penaeus vannamei) during Cold Storage

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Abstract:

The purpose of this study was to evaluate the effect of modified atmosphere packaging (MAP) with varying O2 concentrations on the quality changes of Pacific white shrimp during cold storage at (4±1)°C by using the quality indices such as Total viable counts (TVC), TVB-N, pH, firmness, whiteness and sensory evaluation. Results showed that MAP inhibited the microbial growth and the spoilage which was confirmed by the lowered TVC and TVB-N. Among the four MAP groups, shrimp packaged in bags 40%CO2\55%O2\5%N2 showed the lowest level of TVC and TVB-N, and shrimp in 40%CO2\5%O2\55%N2 had the best appearance with lighter blackspots during storage. Low O2 concentration packaging exhibited the ability to retard melanosis, but weakening the ability to impede the spoilage. Extremely high O2 concentration with low CO2 concentration packaging inhibit the microbial growth compared to the CK, but improved the melonasis of shrimp and reduced its sensory quality rapidly.

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Periodical:

Advanced Materials Research (Volumes 535-537)

Pages:

1054-1059

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.535-537.1054

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Online since:

June 2012

Authors:

Yun Fang Qian, Jing Xie, Sheng Ping Yang, Qing Xiong, Li Ping Zhang, Zhi Li Gao, Wen Hui Wu

Keywords:

Cold Storage, Melanosis, Microbial Growth, Modified Atmosphere Packaging (MAP), Penaeus vannamei, Quality, Texture

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© 2012 Trans Tech Publications Ltd. All Rights Reserved

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