Effect of low‐temperature preservation on quality changes in Pacific white shrimp, <i>Litopenaeus vannamei</i>: a review

Pan, Chuang; Chen, Shengjun; Su, Hao; Yang, Xianqing

doi:10.1002/jsfa.9905

Cited by 108 publications

(67 citation statements)

References 105 publications

(394 reference statements)

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“…Low‐temperature ice‐slurry/ice (−1 to −4°C) or freezing at −18 to −40°C has been proven to be a viable process of preserving shrimps (Pan, Chen, Hao, & Yang, 2019). Collins investigated shrimps with ice‐slurry maturation, showing satisfactory peeling effects, and retention of better color than shrimps stored in ice (Collins, 1960), compared with the traditional freshwater ice, whose advantages include lower temperature, fast chilling, and a lower rate of physical damage (Bellas & Tassou, 2005; Kauffeld, Wang, Goldstein, & Kasza, 2010).…”

Section: Resultsmentioning

confidence: 99%

A quantitative method to analysis shrimp peelability and its application in the shrimp peeling process

Yang

Pan

et al. 2020

J. Food Process. Preserv.

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Shrimps are rich in protein, mineral elements, essential amino acids, polyunsaturated fatty acids, and other useful substances, making it a nutritionally balanced protein source (Zhang, Deng, & Wang, 2015). In recent years, shrimp processing industry has grown rapidly and accounted for over 45% of the processed seafood market (Mao, Guo, Sun, & Xue, 2017), and frozen peeled shrimps are one of the main commercial products (Yi et al., 2012). Thus, shelling is crucial for processing. For fresh caught shrimp, the shell is tightly attached to the epidermis by attachment fibers (intracuticular fibers), which is firmly attached to the muscle by extensive interdigitation (Talbot, Clark, & Lawrence, 1972). This tight shell-muscle adhesion makes it difficult to remove the shell (Dang et al., 2018b), which results in low peeling efficiency when shelling by manual or mechanical processing and damaging the integrity of the shrimp meat. Thus, incomplete shelling, low meat yield, decreased sensory quality, and color change are the key factors restricting the efficient industrial processing of shrimp (Dang et al., 2018a; Liu, Liu, Wang & Qin, 2014). Therefore, it is essential to loosen the shell-muscle attachment of shrimp before peeling, which is called pretreatment.

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Section: Resultsmentioning

confidence: 99%

A quantitative method to analysis shrimp peelability and its application in the shrimp peeling process

Yang

Pan

et al. 2020

J. Food Process. Preserv.

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“…Melanosis merupakan peristiwa terjadinya pembentukan bintik hitam pada tubuh udang yang dimulai pada bagian kepala, karapas, hingga bagian ekor dan kaki udang (Nirmal et al 2015). Melanosis tetap terjadi walaupun udang disimpan dalam kondisi suhu rendah, oleh karena itu diperlukan upaya-upaya untuk menghambat melanosis seperti menggunakan ekstrak tanaman, bahan tambahan yang aman dan perlakuan pengolahan seperti tekanan, pembekuan dan kemasan vakum (Pan et al 2019). Penyimpanan hari ke-0 pada suhu 0 o C, udang masih terlihat sangat segar dapat dilihat pada Figure 2.…”

Section: Hasil Dan Pembahasan Hasil Analisis Nilai Melanosisunclassified

Pemanfaatan Ekstrak Buah Mangrove Untuk Menghambat Pembentukan Melanosis Pada Udang Vaname (Litopenaeus Vannamei)

Yuniarti¹,

Sipahutar²,

Ramli³

et al. 2020

Jurnal PHPI

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Mangrove diketahui mempunyai kemampuan bioaktif untuk menghambat aktivitas enzim tirosinase. Penelitian bertujuan untuk menentukan konsentrasi ekstrak buah mangrove yang berperan dalam menghambat melanosis udang vaname selama penyimpanan 10 hari pada 0oC. Buah mangrove yang digunakan adalah Rhizophora mucronata, Rhizophora apiculata dan Avicennia marina. Buah mangrove diekstraksi menggunakan air. Konsentrasi ekstrak yang digunakan adalah 25% dan 50%. Udang disimpan selama 10 hari pada suhu 0oC menggunakan coldbox. Rancangan penelitian menggunakan Rancangan Acak Lengkap Faktorial (RALF). Parameter uji melanosis, organoleptik, warna dianalisis dengan ANOVA, dengan uji lanjut duncan. Parameter organoleptik dianalisis dengan uji non parametrik kruskal wallis, uji lanjut multiple comparison. Hasil penelitian menunjukkan udang yang direndam menggunakan ekstrak mangrove R. mucronata 50% dan R. apiculata 50% kemudian disimpan pada suhu 0oC mempunyai nilai melanosis terendah dibandingkan dengan ekstrak mangrove lainnya. Kenampakan organoleptik udang dapat dipertahankan dengan perendaman ekstrak R. mucronata 50% dan R. apiculata 50%, seluruh ekstrak tidak mempengaruhi bau khas dan tekstur udang vaname. Uji warna menunjukkan R. mucronata 25% mempunyai nilai L* tertinggi yang tidak berbeda nyata dengan R mucronata 50%. Nilai L* udang yang direndam A. marina 25% memiliki tingkat keefektifan terendah dalam mempertahankan nilai L*, seluruh jenis ekstrak, tidak mempengaruhi nilai a* dan b* warna udang. Ekstrak buah mangrove R. mucronata 50% dan R.apiculata efektif dalam menghambat melanosis udang.

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“…According to the high economic and nutritional values of shrimp and high possibility of the occurrence of lipid oxidation and melanosis, manufacturers have made great efforts to increase the shelf-life and chemical quality of shrimp samples [8]. Several techniques were used including, low temperature, synthetic packaging, synthetic antioxidant agent and chemical preservatives are known to increase shelf-life and decrease the chemical corruption of shrimp [9,10]. Nevertheless, inefficiency and low effects, high production costs, disturbance on odor and taste and toxic effects (carcinogenicity, mutagenicity and fetal deformity) of these methods have been confirmed in various studies [11,12].…”

Section: Introductionmentioning

confidence: 99%

Study The effect of Brown Alga (Colpomeni sinousa) on Melanosis, Quality and Lipid Oxidation of Western Pacific Shrimp (Litopenaeus vannamei) During The storage on Ice

et al. 2021

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T HE present survey was performed to evaluate the effects of Colpomeni sinousa (C. sinousa) on melanosis, quality and lipid oxidation of Western Pacific shrimp (Litopenaeus vannamei) during the storage on ice. Shrimp samples were classified into four groups [Control, C. sinousa treatments (1 and 10%) and 3% sodium metabisulfite], packed and stored on ice for 20 days. Quality properties of shrimp samples were assessed daily. Sensory properties of fried shrimp samples were assessed at the end of the experiment. Peroxide, anisidine and TBA contents of shrimp samples were measured at days 0, 10 and 20 of the experiment using standard techniques. The highest qualitative scores were given to shrimp samples treated with sodium metabisulfite(3%), followed by C. sinousa extract (10%). Peroxide, anisidine and TBA contents of shrimp samples were significantly increase during the storage period (P <0.05) with the highest content for the control group. C. sinousa extract (10%) caused significant decrease in the production of peroxide, anisidine and TBA contents of shrimp samples during the storage (P <0.05). Sensory evaluators specified the highest sensory scores to hardness, color, taste and overall acceptance for the shrimp samples treated with sodium metabisulfite(3%), followed by C. sinousa extract (10%). Obtained findings were not statistically significant between shrimp samples treated with C. sinousa extract (10%) and sodium metabisulfite(3%). Therefore, considering the high cost of sodium metabisulphite, C. sinousa extract (10%) is an appropriate candidate to improve the shelf-life and oxidative stability of shrimp during the storage on ice.

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Effect of low‐temperature preservation on quality changes in Pacific white shrimp, Litopenaeus vannamei: a review

Cited by 108 publications

References 105 publications

A quantitative method to analysis shrimp peelability and its application in the shrimp peeling process

A quantitative method to analysis shrimp peelability and its application in the shrimp peeling process

Pemanfaatan Ekstrak Buah Mangrove Untuk Menghambat Pembentukan Melanosis Pada Udang Vaname (Litopenaeus Vannamei)

Study The effect of Brown Alga (Colpomeni sinousa) on Melanosis, Quality and Lipid Oxidation of Western Pacific Shrimp (Litopenaeus vannamei) During The storage on Ice

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