Effect of frozen storage on muscle texture of <i>Litopenaeus vannamei</i>

QIU Zefeng; ZHANG Liang; ZENG Weicai; JIAN Zhuoying; GAO Jialong; LIU Shucheng

doi:10.3969/j.issn.2095-0780.2011.05.010

We used TPA model of texture analyzer to test the hardness, adhesiveness, springiness, chewiness, gumminess and cohesiveness of muscle of Litopenaeus vannamei during frozen storage. At －18 ℃ and －50 ℃, the hardness, chewiness, gumminess and cohesiveness of shrimp muscle slowly declined with storage time, but the springiness did not change significantly while adhesiveness increased. The results indicate that frozen storage of shrimp ensures its long shelf life but leads to a decline in textural characteristics in general. The lower the temperature for frozen storage is, the better it is for maintaining the textural characteristics of shrimp muscle.

[1]	潘英, 王如才, 罗永巨, 等. 海水和淡养凡纳滨对虾肌肉营养成分的分析比较[J]. 青岛海洋大学学报, 2001, 3(6): 828-834. doi: 10.3969/j.issn.1672-5174.2001.06.023 PAN Ying, WANG Rucai, LUO Yongju, et al. Analysis of the nutritive composition in muscle of marine cultured and fresh-water cultured Penaeus vannamei[J]. J Ocean Univ Qingdao, 2001, 3(6): 828-834. (in Chinese) doi: 10.3969/j.issn.1672-5174.2001.06.023
[2]	姜松, 王海鸥. TPA质构分析及测试条件对苹果TPA质构分析的影响[J]. 食品科学, 2004, 25(12) : 68-71. doi: 10.3321/j.issn:1002-6630.2004.12.011 JIANG Song, WANG Haiou. TPA and effect of experimental conditions on TPA test of apple slices[J]. Food Sci, 2004, 25(12): 68-71. (in Chinese) doi: 10.3321/j.issn:1002-6630.2004.12.011
[3]	王灵昭, 陆启玉, 袁传光. 用质构仪评价面条质地品质的研究[J]. 郑州工程学院学报, 2003, 24 (3): 29-33. doi: 10.3969/j.issn.1673-2383.2003.03.008 WANG Lingzhao, LU Qiyu, YUAN Chuanguang. Study on the assessment for noodle texture with texture analyzer[J]. J Zhengzhou Inst Technol, 2003, 24 (3): 29-33. (in Chinese) doi: 10.3969/j.issn.1673-2383.2003.03.008
[4]	梁辉, 戴志远. 物性分析仪在食品质构测定方面的应用[J]. 食品研究与开发, 2006, 27(4): 119-121. doi: 10.3969/j.issn.1005-6521.2006.04.043 LIANG Hui, DAI Zhiyuan. Application of texture analyzer in the assessment for food texture[J]. Food Res Dev, 2006, 27(4): 119-121. (in Chinese) doi: 10.3969/j.issn.1005-6521.2006.04.043
[5]	戴志远, 崔雁娜, 王宏海. 不同冻藏条件下养殖大黄鱼鱼肉质构变化的研究[J]. 食品与发酵工业, 2008, 34(8): 188-191. https://d.wanfangdata.com.cn/periodical/Ch9QZXJpb2RpY2FsQ0hJTmV3UzIwMjQxMTA1MTcxMzA0Eg5zcHlmeDIwMDgwODA0MxoIOWRyN2R5Njg%3D DAI Zhiyuan, CUI Yanna, WANG Honghai. Changes of textural properties of cultured Pseudosciaena crocea muscle under different frozen storage conditions[J]. Food Ferment Ind, 2008, 34(8): 188-191. (in Chinese) https://d.wanfangdata.com.cn/periodical/Ch9QZXJpb2RpY2FsQ0hJTmV3UzIwMjQxMTA1MTcxMzA0Eg5zcHlmeDIwMDgwODA0MxoIOWRyN2R5Njg%3D
[6]	林婉玲, 关熔, 曾庆孝, 等. 影响脆肉鲩鱼背肌质构特性的因素[J]. 华南理工大学学报: 自然科学版, 2009, 37(4): 134-138. doi: 10.3321/j.issn:1000-565X.2009.04.027 LIN Wanling, GUAN Rong, ZENG Qingxiao, et al. Factors of affecting textural characteristics of dorsal muscle of crisp grass carp[J]. J South China Univ Technol: Natural Science, 2009, 37(4): 134-138. (in Chinese) doi: 10.3321/j.issn:1000-565X.2009.04.027
[7]	刘铁玲, 何新益, 李昀. 冻藏对鲢鱼、鲤鱼鱼肉质构影响的比较研究[J]. 食品与机械, 2010, 26(2): 13-15. https://d.wanfangdata.com.cn/periodical/Ch9QZXJpb2RpY2FsQ0hJTmV3UzIwMjQxMTA1MTcxMzA0Eg5zcHlqajIwMTAwMjAwNBoINjE2cWp2ZXY%3D LIU Tieling, HE Xinyi, LI Yun. Effect comparison of frozen storage on texture properties between silver carp and carp fish muscles[J]. Food & Mach, 2010, 26(2): 13-15. (in Chinese) https://d.wanfangdata.com.cn/periodical/Ch9QZXJpb2RpY2FsQ0hJTmV3UzIwMjQxMTA1MTcxMzA0Eg5zcHlqajIwMTAwMjAwNBoINjE2cWp2ZXY%3D
[8]	高昕, 韩芳, 许加超, 等. 微冻贮藏条件下鲈鲜度和质构变化[J]. 水产学报, 2010, 34(8): 1294-1302. doi: 10.3724/SP.J.1231.2010.06904 GAO Xin, HAN Fang, XU Jiachao, et al. Freshness and texture changes of Lateolabrax japonicus meat during partially frozen storage[J]. J Fish China, 2010, 34(8): 1294-1302. (in Chinese) doi: 10.3724/SP.J.1231.2010.06904
[9]	林婉玲, 关熔, 曾庆孝, 等. 彩鲷和普通罗非鱼不同部位营养及质构特性的研究[J]. 现代食品科技, 2011, 27(1): 16-21. doi: 10.3969/j.issn.1673-9078.2011.01.004 LIN Wanling, GUAN Rong, ZENG Qingxiao, et al. Nutrition and textural properties of different parts of caidiao tilapia(Sarotherodon sp. ) and common tilapia(Tilapia nilotica Linnaeus)[J]. Mod Food Sci Technol, 2011, 27(1): 16-21. (in Chinese) doi: 10.3969/j.issn.1673-9078.2011.01.004
[10]	焦梅, 聂小华, 刘书来, 等. 鱼肉的组织质地及其在加工过程中的变化[J]. 食品科技, 2008, 33(1): 93-95. doi: 10.3969/j.issn.1005-9989.2008.01.025 JIAO Mei, NIE Xiaohua, LIU Shulai, et al. Texture of fish meat and its changes during process[J]. Food Sci Technol, 2008, 33(1): 93-95. (in Chinese) doi: 10.3969/j.issn.1005-9989.2008.01.025
[11]	陈燕, 苏秀榕, 邵亮亮, 等. 蚶类的质构特性研究[J]. 食品科技, 2009, 34(2): 92-95. https://d.wanfangdata.com.cn/periodical/Ch9QZXJpb2RpY2FsQ0hJTmV3UzIwMjQxMTA1MTcxMzA0Eg1zcGtqMjAwOTAyMDI2Ggh3dDR3bnpvYQ%3D%3D CHEN Yan, SU Xiurong, SHAO Liangliang, et al. Texture analysis for uncooked ark shells based on SPSS[J]. Food Sci Technol, 2009, 34(2): 92-95. (in Chinese) https://d.wanfangdata.com.cn/periodical/Ch9QZXJpb2RpY2FsQ0hJTmV3UzIwMjQxMTA1MTcxMzA0Eg1zcGtqMjAwOTAyMDI2Ggh3dDR3bnpvYQ%3D%3D
[12]	刘敬智, 高昕, 许加超, 等. 不同加热条件下海螺足部质构的变化[J]. 水产学报, 2009, 33(3): 519-526. doi: 10.3321/j.issn:1000-0615.2009.03.023 LIU Jingzhi, GAO Xin, XU Jiachao, et al. Texture changes of turban shell foot with different boiling time[J]. J Fish China, 2009, 33(3): 519-526. (in Chinese) doi: 10.3321/j.issn:1000-0615.2009.03.023
[13]	刘敬智, 高昕, 许加超, 等. 海螺不同部位质构特性的研究[J]. 中国海洋大学学报, 2009, 39 (增刊): 73-77. https://xueshu.baidu.com/usercenter/paper/show?paperid=84efaa86949520783d62ef787934a0b0&site=xueshu_se LIU Jingzhi, GAO Xin, XU Jiachao, et al. Study on the texture of different muscles of turban shell[J]. Periodic Ocean Univ China, 2009, 39(Suppl): 73-77. (in Chinese) https://xueshu.baidu.com/usercenter/paper/show?paperid=84efaa86949520783d62ef787934a0b0&site=xueshu_se
[14]	高昕, 张亚琦, 许家超, 等. 不同干燥条件对鲍鱼组织构造及流变特性的影响[J]. 中国食品学报, 2008, 8(3): 108-115. https://lib.cqvip.com/Qikan/Article/Detail?id=27763602&from=Qikan_Article_Detail GAO Xin, ZHANG Yaqi, XU Jiachao, et al. Effects of different drying methods on texture and rheological properties of abalone[J]. J Chin Inst Food Sci Technol, 2008, 8(3): 108-115. (in Chinese) https://lib.cqvip.com/Qikan/Article/Detail?id=27763602&from=Qikan_Article_Detail
[15]	杨金生, 夏松养, 方益, 等. 梭子蟹TPA质构分析及不同冻藏温度下对其品质的影响[J]. 食品科技, 2011, 36(3): 129-131. https://d.wanfangdata.com.cn/periodical/spkj201103032 YANG Jinsheng, XIA Songyang, FANG Yi, et al. Application of TPA in Portunus pelagicus and different freeze storage temperature on its quality[J]. Food Sci Technol, 2011, 36(3): 129-131. (in Chinese) https://d.wanfangdata.com.cn/periodical/spkj201103032
[16]	曹荣, 刘淇, 殷邦忠, 等. 虾仁TPA质构分析及不同熟制加工方式对其品质的影响[J]. 食品研究与开发, 2010, 31(6): 1-3. doi: 10.3969/j.issn.1005-6521.2010.06.001 CAO Rong, LIU Qi, YIN Bangzhong, et al. Application of TPA in peeled prawn and effect of cooking technology on its quality[J]. Food Res Dev, 2010, 31(6): 1-3. (in Chinese) doi: 10.3969/j.issn.1005-6521.2010.06.001
[17]	刁石强, 陈培基, 李来好. 臭氧冰对凡纳滨对虾保鲜效果的研究[J]. 南方水产, 2008, 4 (1) : 53- 57. doi: 10.3969/j.issn.2095-0780.2008.01.010 DIAO Shiqiang, CHEN Peiji, LI Laihao. Research on the application of ozone ice in Litopeneaus vannamei preservation[J]. South China Fish Sci, 2008, 4 (1) : 53- 57. (in Chinese) doi: 10.3969/j.issn.2095-0780.2008.01.010
[18]	邹明辉, 李来好, 郝淑贤, 等. 凡纳滨对虾虾仁在冻藏过程中品质变化研究[J]. 南方水产, 2010, 6(4): 37-42. doi: 10.3969/j.issn.1673-2227.2010.04.007 ZOU Minghui, LI Laihao, HAO Shuxian, et al. Study on Penaeus vannamei quality changes during frozen storage[J]. South China Fish Sci, 2010, 6(4): 37-42. (in Chinese) doi: 10.3969/j.issn.1673-2227.2010.04.007
[19]	李里特. 食品物性学[M]. 北京: 中国农业出版社, 2010: 69-83. LI Lite. Food stuff physical properties[M]. Beijing: China Agricultural Press, 2010: 69-83. (in Chinese)
[20]	陈能, 谢黎虹, 段彬伍. 稻米中含二硫键蛋白对其米饭质地的影响[J]. 作物学报, 2007, 33 (1) : 167-170. doi: 10.3321/j.issn:0496-3490.2007.01.029 CHEN Neng, XIE Lihong, DUAN Binwu. Effect of disulfide bond-containing protein on texture of cooked rice[J]. Acta Agronomica Sinica, 2007, 33 (1) : 167-170. (in Chinese) doi: 10.3321/j.issn:0496-3490.2007.01.029

Cited by

Periodical cited type(1)

李运东, 周发林, 黄建华, 马振华, 杨其彬, 邱丽华, 傅明骏, 陈劲松, 江世贵. 斑节对虾组织蛋白酶L基因的克隆及其表达分析. 南方水产科学. 2016(03): 58-66 .

本站查看

Other cited types(0)

Effect of frozen storage on muscle texture of Litopenaeus vannamei

Abstract

References

Related Articles

Cited by

Periodical cited type(1)

Other cited types(0)

Catalog

Related

[1]	LUO Yingying, HUANG Hui, LI Laihao, HAO Shuxian, CHEN Shengjun, WEI Ya, CEN Jianwei, XIANG Huan. Quality improvement and mechanism analysis of non-rinsing tilapia surimi gel[J]. South China Fisheries Science, 2025, 21(2): 164-173. DOI: 10.12131/20240238
[2]	WANG Zhilong, XIA Yun, XIE Jun, SHU Rui, WANG Guangjun, YU Ermeng, LEI Xiaoting, GONG Wangbao. Comparative analysis of muscle quality, intestinal morphology and microbial composition in two cultured frogs species[J]. South China Fisheries Science, 2024, 20(1): 173-183. DOI: 10.12131/20230159
[3]	QI Bo, YANG Shaoling, WANG Yueqi, HU Xiao, YANG Xianqing, PAN Chuang, LI Laihao, WANG Lunan. Effect of carboxymethyl agar on gel properties of tilapia surimi[J]. South China Fisheries Science, 2022, 18(2): 83-89. DOI: 10.12131/20210311
[4]	HUANG Hui, XIONG Yawen, LI Laihao, YANG Xianqing, CHEN Shengjun, WEI Ya, WU Yanyan, YANG Shaoling. Research progress on texture preservation technology of fish meat during hot boiling[J]. South China Fisheries Science, 2021, 17(3): 122-128. DOI: 10.12131/20200247
[5]	TAO Feiyan, PAN Chuang, CHEN Shengjun, HU Xiao, DENG Jianchao, LI Chunsheng, RONG Hui, WANG Yueqi. Microbial analysis of Litopenaeus vannamei during partial freezing storage by Illumina high throughput sequencing[J]. South China Fisheries Science, 2021, 17(2): 104-113. DOI: 10.12131/20200211
[6]	ZHONG Jinxiang, LI Junwei, XIE Xiaoyong, GUO Yongjian, WANG Jun, ZHU Changbo. Effects of short-term starvation on morphometriacal, textural parameters and nutritional composition of channel catfish (Ictalurus punctatus)[J]. South China Fisheries Science, 2018, 14(2): 90-95. DOI: 10.3969/j.issn.2095-0780.2018.02.012
[7]	YU Ermeng, WANG Guangjun, ZHANG Zhennan, LI Zhifei, YU Deguang, XIA Yun, GONG Wangbao, XIE Jun. Microstructure and texture characteristics analysis of grass carp (Ctenopharyngodon idellus) muscle at different stages of crispness[J]. South China Fisheries Science, 2017, 13(2): 128-134. DOI: 10.3969/j.issn.2095-0780.2017.02.016
[8]	LIN Wanling, YANG Xianqing, LI Laihao, WANG Jinxu, HUANG Hui, HAO Shuxian, WU Yanyan, SONG Ying. Immersion freezing effect on myofibrillar protein characteristics of prepared grass carp (Ctenopharyngodon idellus) fillets during frozen storage[J]. South China Fisheries Science, 2016, 12(3): 67-73. DOI: 10.3969/j.issn.2095-0780.2016.03.009
[9]	FANG Jing, ZHU Jinhu, HUANG Hui, LI Laihao, YANG Xianqing, HAO Shuxian, SHI Hong. Texture changes of Penaeus vannamei muscle during iced storage[J]. South China Fisheries Science, 2012, 8(6): 80-84. DOI: 10.3969/j.issn.2095-0780.2012.06.012
[10]	ZOU Minghui, LI Laihao, HAO Shuxian, YANG Xianqing, SHI Hong, WEI Ya, CEN Jianwei. Study on Penaeus vannamei quality changes during frozen storage[J]. South China Fisheries Science, 2010, 6(4): 37-42. DOI: 10.3969/j.issn.1673-2227.2010.04.007

Effect of frozen storage on muscle texture of Litopenaeus vannamei

Abstract

References

Related Articles

Cited by

Periodical cited type(1)

Other cited types(0)

Catalog

Related

Export File

Citation

Format

Content