The Physicochemical Changes of Farm-Raised Pacific White Shrimp (<i>Litopenaeus vannamei</i>) as Influenced by Iced Storage  

作　　者：Charles Odilichukwu R. Okpala 

机构地区：[1]School of Science, Monash University Sunway Campus, Bandar Sunway, Malaysia [2]Istituto per l’Ambiente Marino Costiero, Consiglio Nazionale delle Ricerche, Mazara del Vallo, Italy

出　　处：《Food and Nutrition Sciences》2015年第10期906-922,共17页食品与营养科学（英文）

摘　　要：Farm-raised Pacific white shrimp (Litopenaeus vannamei) freshly harvested was evaluated for differences in proximal composition (moisture, ash, fat, and protein contents), water activity (aw), water retention index (WRI), pH, colour and texture of up to 12 days of iced storage. Shortly after harvest, the proximate composition of shrimp appeared comparable across the farms. With ice storage, the pH significantly increased whereas fat content slowly decreased particularly between days 3 and 9 (P P > 0.05). Expressly, the protein content of shrimp specimens gradually decreased after day 8 (P aw) of shrimp specimens exhibited inconsequential differences during iced storage. While the lightness (L*) was significantly affected from day 2 onwards, the yellowness (b*) colour was so but only between days 6 and 10 (P < 0.05). In addition, the adhesiveness and hardness textures of shrimp specimens registered peak values at day 11. Overall, the physicochemical differences in farm-raised shrimp during iced storage of this study provide valuable information for relevant stakeholders of the shrimp industry. Importantly, the data provided at this study can serve as baseline for comparison and evaluation of preservative treatments applied to shrimp.Farm-raised Pacific white shrimp (Litopenaeus vannamei) freshly harvested was evaluated for differences in proximal composition (moisture, ash, fat, and protein contents), water activity (aw), water retention index (WRI), pH, colour and texture of up to 12 days of iced storage. Shortly after harvest, the proximate composition of shrimp appeared comparable across the farms. With ice storage, the pH significantly increased whereas fat content slowly decreased particularly between days 3 and 9 (P P > 0.05). Expressly, the protein content of shrimp specimens gradually decreased after day 8 (P aw) of shrimp specimens exhibited inconsequential differences during iced storage. While the lightness (L*) was significantly affected from day 2 onwards, the yellowness (b*) colour was so but only between days 6 and 10 (P < 0.05). In addition, the adhesiveness and hardness textures of shrimp specimens registered peak values at day 11. Overall, the physicochemical differences in farm-raised shrimp during iced storage of this study provide valuable information for relevant stakeholders of the shrimp industry. Importantly, the data provided at this study can serve as baseline for comparison and evaluation of preservative treatments applied to shrimp.

关 键 词：LITOPENAEUS vannamei pH Moisture Colour ADHESIVENESS Hardness Water Retention Index PHYSICOCHEMICAL Differences 

分 类 号：R73[医药卫生—肿瘤]