Effect of Modified Ice Storage on the Quality and Prevention of Darkening Discoloration of Shrimp Solenccera prominentis

Abstract

To develop a convenient method for preserving shrimp on boat and during processing, several ice storage procedures were investigated. Based on the assessments of microbial growth, volatile base nitrogen (VB-N), extractable nitrogen (AA-N), inosine 5'-monophosphate (IMP) ratio and sensory evaluation, the decomposition of shrimp meat was retarded by storing in an ice-salt mixture (crushed ice and 3% NaCl, w/w), in the ice-salt mixture and 0.1% potassium sorbate, or in the ice-salt mixture, 0.1% potassium sorbate and 0.1% sodium erythorbate. The darkening discoloration was prevented and the freshness, IMP and sensory quality were maintained by the ice-salt mixture, 0.1% potassium sorbate and 0.1% sodium erythorbate during 15days of storage.