Optimal Modified Atmosphere for Packaging and its Effects on Quality and Shelf-life of Pacific White Shrimp (<i>Litopenaeus vannamei</i>) under Controlled Freezing-point Storage at −0.8°C

Abstract

The optimal initial gas composition (CO

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

“…Similar observations were reported for some other active edible coating treatments combined with low‐temperature storage, such as grape‐seed extract coating, pomegranate peel extract‐chitosan coating, chitosan‐carvacrol coating, chitosan‐gelatin coating, and green tea extract‐chitosan coating . The combination of low temperature with modified atmosphere packaging (MAP) could also bring better sensory acceptance than separate use of them over a given storage period …”

“…Wang et al . (2016) demonstrated the effect of modified atmosphere on the quality of shelf life of L. vannamei under controlled freezing‐point storage at −0.8 °C . With an increase in storage time, atmospheres with higher CO 2 concentrations notably inhibited the increase of TVB‐N contents.…”

“…With an increase in storage time, atmospheres with higher CO 2 concentrations notably inhibited the increase of TVB‐N contents. Shrimp samples with 100%CO 2 and 67%CO 2 /17%O 2 /17%N 2 had the least changes in TVB‐N content during storage experiments . However, the samples packaged without CO 2 showed the steepest change in TVB‐N content due to the activity of spoilage bacteria and endogenous enzymes, which resulted in the formation of compounds including ammonia and primary, secondary and tertiary amines, imparting characteristic off flavors to shrimps .…”

“…These results indicated that the TVB‐N value could be limited effectively by simply lowering the storage temperature. It has also been reported that the TVB‐N content could be successfully controlled by low‐temperature storage combined with other techniques . Wang et al .…”

“…The pH of the fresh L. vannamei ranged from 7.20 to 7.33 and the shrimps were of good quality before the pH reached 7.7 . The pH of L. vannamei increased to 7.6 at the seventh day of storage under 4 °C, 7.48 at the ninth day during chilled storage, and 7.6 at the eighth day of storage at −0.8 °C . Moreover, the increase in the pH in shrimp during storage could be inhibited significantly by low‐temperature combined with a coating strategy.…”