Effect of electrostatic field combind with controlled freezing-point storage technology on the quality of Litopenaeus vannamei in storage period

Authors

DUAN Weiwen, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088,China
QUAN Qinguo, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088,China
ZHANG Xueqin, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088,China
ZHANG Zewei, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088,China
CHEN Ming, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088,China
ZENG Xuege, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088,China
LIU Shucheng, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088,China; Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher EducationInstitution, Zhanjiang, Guangdong 524088, China; Guangdong Provincial Seafood EngineeringTechnology Research Certer, Zhanjiang, Guangdong 524088, China; Guangdong Provincial KeyLaboratory of Aquatic Products Processing and Safety, Zhanjiang, Guangdong 524088, China
JI Hongwu, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088,China; Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher EducationInstitution, Zhanjiang, Guangdong 524088, China; Guangdong Provincial Seafood EngineeringTechnology Research Certer, Zhanjiang, Guangdong 524088, China; Guangdong Provincial KeyLaboratory of Aquatic Products Processing and Safety, Zhanjiang, Guangdong 524088, China

Abstract

Used the electrostatic field combined with controlled freezing-point storage technology to preserve the Litopenaeus vannamei, and examined the effects of different electrostatic field（1.5,2.5,3.5 kV）combined with controlled freezing-point storage（-1 ℃±1 ℃）on quality of Litopenaeus vannamei. Some quality index changes were compared in Polyphenol Oxidase （PPO） relative enzyme activity, whiteness, sensory, total bacterial counts, TVB-N, pH, drip loss, K value and rheology property. The results showed that electrostatic field inhibited the PPO relative enzyme activity, the sensory and whiteness significantly better than the controlled freezing-point storage. In the late period of storage, the total bacterial counts was inhibited by electrostatic field and TVB-N, K value was all slowed down to different degrees. The drip loss rate remained at a low level. Electrostatic field can significantly delayed muscle protein degradation through the test of rheological properties. In general, the 2.5 kV electrostatic field has a better preservation effect, which can extend the shelf life of the Litopenaeus vannamei to 8 days.

Publication Date

12-28-2018

First Page

101

Last Page

107

DOI

10.13652/j.issn.1003-5788.2018.12.022

Recommended Citation

Weiwen, DUAN; Qinguo, QUAN; Xueqin, ZHANG; Zewei, ZHANG; Ming, CHEN; Xuege, ZENG; Shucheng, LIU; and Hongwu, JI (2018) "Effect of electrostatic field combind with controlled freezing-point storage technology on the quality of Litopenaeus vannamei in storage period," Food and Machinery: Vol. 34: Iss. 12, Article 22.
DOI: 10.13652/j.issn.1003-5788.2018.12.022
Available at: https://www.ifoodmm.cn/journal/vol34/iss12/22

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