Physical quality changes of pre-cooked shrimps during frozen storage

DOI

10.2991/icseee-16.2016.13How to use a DOI?

Keywords

Pre-cooked Chinese shrimp Fenneropenaeus chinensis, frozen storage, physical quality; water distribution and mobility; low-field NMR

Abstract

The physical quality (texture and color), moisture content, water holding capacity, low-field nuclear magnetic resonance (NMR) transverse relaxation T2 data and the correlation among these indexes in pre-cooked (boiled for 5 min) Chinese shrimp Fenneropenaeus chinensis during frozen storage were investigated. The moisture content, water holding capacity, and springiness decreased with the storage time increasing, while L*, a*, b* and hardness increased. The correlation analysis result showed that the hardness, L*, a* and b* value were direct proportion to P2b, the springiness was direct proportion to P21 and P22, respectively, moisture content was inverse proportion to hardness, while direct proportion to springiness. The changes of water mobility and distribution of pre-cooked Chinese shrimp Fenneropenaeus chinensis resulted in the changes of apparent quality(color and texture).

Copyright

© 2016, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Xiejun Sun
AU  - Qianqian Jin
AU  - Xiuxia Li
PY  - 2016/12
DA  - 2016/12
TI  - Physical quality changes of pre-cooked shrimps during frozen storage
BT  - Proceedings of the 2016 5th International Conference on Sustainable Energy and Environment Engineering (ICSEEE 2016)
PB  - Atlantis Press
SP  - 76
EP  - 81
SN  - 2352-5401
UR  - https://doi.org/10.2991/icseee-16.2016.13
DO  - 10.2991/icseee-16.2016.13
ID  - Sun2016/12
ER  -