Muscle histology and Sensory quality changes during freeze storage of North Atlantic shrimps (Pandulus borealis)

Meat Research Pub Date : 2023-06-30 DOI:10.55002/mr.3.3.60
A. Alam, C. Solberg, Mahmodi Hashem
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Abstract

It is known that inappropriate transport or storage of shrimp can adversely affect different quality parameters. An experiment was designed to store North Atlantic Shrimp at two temperatures (-20ºC & -40ºC) for 2,4,6 months and analyze the quality changes during this period from these two groups at the seafood quality laboratory of Faculty of Biosciences and Aquaculture, Bodø University College, Norway. Texture was done with TA-XT2 Texture Analyzer and Color analysis was done with Minolta Chroma meter 300, shrimp muscle histology was studied and sensory analysis was done as triangle test. During the study texture was firmer and color was whiter at -40ºC storage than at –20ºC storage. Shear force increased during freeze storage at -40ºC and decreased during storage at -20ºC. In-20ºC stored samples larger ice crystals formed between the muscles. The sensory panel found difference between the -20ºC and -40ºC stored Atlantic shrimp samples after 2 months.
北大西洋对虾(Pandulus borealis)冷冻贮藏期间肌肉组织学及感觉品质的变化
众所周知,不适当的运输或储存对虾会对不同的品质参数产生不利影响。在挪威博多大学学院生物科学与水产养殖学院海鲜质量实验室,将北大西洋对虾在-20ºC和-40ºC两种温度下分别储存2、4、6个月,并分析这两组对虾在此期间的品质变化。采用TA-XT2质地分析仪进行质地分析,美能达色度计300进行颜色分析,研究虾肌肉组织学,采用三角试验进行感官分析。在研究期间,-40ºC贮藏比-20ºC贮藏时质地更紧实,颜色更白。剪切力在-40ºC冷冻储存期间增加,在-20ºC冷冻储存期间减少。在20ºC储存的样品中,肌肉之间形成了较大的冰晶。2个月后,感官小组发现-20ºC和-40ºC储存的大西洋虾样本之间存在差异。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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