文献类型：期刊文献

英文题名：Effect of temperature fluctuation on the freshness, water migration and quality of cold-storage Penaeus vannamei

作者：Liu, Shouchun[1,2];Zhang, Luyao[2];Li, Zhuyi[1];Liu, Meijiao[1];Chen, Jing[1];Hong, Pengzhi[1,2];Zhong, Saiyi[1,3];Huang, Jiamin[1]

机构：[1]Guangdong Ocean Univ, Guangdong Prov Engn Technol Res Ctr Seafood, Guangdong Prov Engn Technol Res Ctr Aquat Prepared, Coll Food Sci & Technol,Guangdong Modern Agr Sci &, Zhanjiang 524088, Peoples R China;[2]Southern Marine Sci & Engn Guangdong Lab Zhanjiang, Zhanjiang 524004, Zhanjiang, Peoples R China;[3]Guangdong Ocean Univ, Coll Food Sci & Technol, Zhanjiang 524088, Peoples R China

年份：2024

卷号：193

外文期刊名：LWT-FOOD SCIENCE AND TECHNOLOGY

收录：SCI-EXPANDED(收录号：WOS:001170634000001)、、EI(收录号：20240415431446)、Scopus(收录号：2-s2.0-85182903456)、WOS

基金：This work was financially supported by This work was financially supported by the Guangdong Ocean University Research Initiation Project (060302042311) ; the Innovative Team Program of High Edu- cation of Guangdong Province (2021KCXTD021) ; the Key Laboratory of Southern Marine Science and Engineering (Zhanjiang) (ZJW-2019-07) .

语种：英文

外文关键词：Penaeus vannamei; Freeze-thaw cycle; LF-NMR; Quality characteristics

外文摘要：This study aimed to simulate cold chain sales temperatures to predict the effects of temperature fluctuations on the physicochemical properties, moisture distribution, and flavor of vacuum-packed Penaeus vannamei. The results showed that the increase in freeze-thaw cycles, the pH, total volatile base nitrogen (TVB-N) and total plate count (TPC) of shrimp increased significantly. Meanwhile, sensory evaluation scores, hardness, elasticity and chewiness decreased. Low-frequency nuclear magnetic resonance (LF-NMR) analysis showed that the water content of shrimp continued to decline during storage as the immobilized water balance fell and the free water ratio increased in the F-T groups. In addition, W1S, W1W, W2S, and W6S in the electronic nose, which were characteristic sensors of whole shrimp odor, could distinguish samples with different sensory freshness, TPC, and TVB-N contents and rapidly detect the occurrence of shrimp quality deterioration. This study provided an experimental basis for the quality control of Penaeus vannamei during storage, transportation, and sales. It can further provide a reference for studying the cold chain preservation of aquatic products.