No abstract

Fresh blue shrimp (Litopenaeus stylirostris) muscle was stored with antioxidants under different conditions: ANTIDX 2%, packed in bilayer film of polyamide-low density polyethylene film (PA-LDPE) with 2% α-tocopherol; ANTIDX 4%, packed in PA-LDPE film with 4% α-tocopherol; and ANTIDX-GLAZED, samples stored glazed with 2% α-tocopherol. Shrimps packed in PA-LDPE without α-tocopherol were used as CDNTRDL. All samples were stored at -20 °C for 120 days. As compared to the CDNTRDL, the shrimp stored with the antioxidant showed lower lipid oxidation (0.10-0.14 vs 1.58 mgMA/kg of muscle), lost less firmness and astaxanthin content. ANTIDX 2% and ANTIDX-GLAZED showed the lowest concentrations of formaldehyde (0.081-0.083 μM/g). There were no significant differences in color and sensory properties, but differences in the integrity of the muscle fibers were observed. The treatments with α-tocopherol maintained the shrimp muscle quality during frozen storage. However, no significant differences were found between these treatments.Keywords: Litopenaeus stylirostris; α-tocopherol; lipid oxidation; freezing; quality.Practical Application: Development of methods for quality preservation of seafood products during cold storage.