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/).
Cite this article
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 -