Effects of different freezing and thawing methods on the quality of giant red shrimp (Aristaeomorpha foliacea)
Abstract
The aim of this study was to investigate the effects of different freezing and thawing methods on physical, chemical, and sensory characteristics of red shrimp (Aristaeomorpha foliacea). Shell-on and shell-off shrimps were subjected to three different freezing (blast freezing, still freezing and cryogenic freezing) and thawing (on air, in refrigerator and in microwave oven) methods and stored for 30 days at -18ºC. Quality control analyses were carried out in samples after thawing. The lowest total volatile nitrogen and trimethylamine contents, pH values and cooking losses were found in cryogenically frozen shrimp, compared with other freezing methods. However, cryogenic freezing caused colour fading and softening in texture. It was determined that microwave thawing conditions used in this study are not suitable for thawing of frozen shrimp as it negatively affects texture and colour and increases cooking loss. It was found that blast freezing, and thawing methods preserved the physical, chemical and sensory properties of shrimp better than other methods.
Keywords: Aristaeomorpha foliacea; Freezing; Red shrimp; Shrimp quality
Full Text:
PDFReferences
Al-Dagal, M.M., Bazaraa, W.A. (1999). Extension of shelf life of whole and peeled shrimp with organic acid salts and bifidobacteria. Journal of Food Protection, 62(1), 51-56. https://doi.org/ 10.4315/0362-028x-62.1.51
Boonsumrej, S., Chaiwanichsiri, S., Tantratian, S., Suzuki, T., Takai, R. (2007). Effect of freezing and thawing on the quality changes of tiger shrimp (Penaeus monodon) frozen by air-blast and cryogenic freezing. Journal of Food Engineering, 80(1), 292-299. https://doi.org/10.1016/j.jfoodeng.2006.04.059
Boonyaratpalin, M., Thongrod, S., Supamattaya, K., Britton, G., Schlipalius, L.E. (2001). Effects of β-carotenesource, Dunaliellasalina, and astaxanthin on pigmentation, growth, survival and health of Penaeus monodon. Aquaculture Research, 32 (1), 182-190. https://doi.org/10.1046/j.1355-557x.2001.00039.x
Chandrasekaran, M. (1994). Methods for preprocessing and freezing of shrimps. A critical evaluation. Journal of Food Science and Technology, 31, 441.
Chen, H.E., Peng, H.Y., Chen, B.H. (1995). Changes of carotenoids, colour and vitamin A contents during processing of carrot juice. Journal of Agriculture and Food Chemistry, 43 (7), 1912-1918. https://doi.org/10.1021/jf00055a029
Chen, Y.C., Pan, B.S. (1997). Morphological changes in tilapia muscle following freezing by air blast and liquid nitrogen methods. International Journal Food Science and Technology, 32, 159–168. https://doi.org/10.1046/j.1365-2621.1997.00392.x
Cobb, B.F., Vanderzant, C., Thompson, C.A., Custer, C.S. (1973). Chemical characteristics, bacterial counts and potential shelf-life of shrimp from various locations on the north western Gulf of Mexico. Journal of Milk and Food Technology, 36, 463-468. https://doi.org/10.4315/0022-2747-36.9.463
Condurso, C., Tripodi, G., Cincotta, F., Lanza, C.M., Mazzaglia, A., Verzera, A. (2016). Quality assessment of Mediterranean shrimps during frozen storage. Italian Journal of Food Science, 28(3), 497-509.
https://doi.org/10.14674/1120-1770/ijfs.v324
Connell, J.J. (1964). Fish muscle proteins and some effects on them of processing. In: Shultz HW and Anglemeier AF (Eds) Symposium on foods: proteins and their reaction. AVI Publishing Co, Westport, Connecticut, 255 p.
Diaz-Tenorio, L., Gercia-Carreno, F., Pacheco-Aguliar, R. (2007). Comparison of freezing and thawing treatments on muscle properties of whiteleg shrimp (Litopenaeus vannamei). Journal of Food Biochemistry, 31(5),563–576. https://doi.org/10.1111/j.1745-4514.2007.00130.x
Einen, O., Guerin, T., Fjæra, S.O., Skjervold, P.O. (2002). Freezing of pre-rigor fillets of Atlantic salmon. Aquaculture, 212, 129–140. https://doi.org/10.1016/S0044-8486(01)00874-2
FAO. (2018). The State of World Fisheries and Aquaculture 2018-Meeting the sustainable development goals. Rome. Available fromhttp://www.fao.org/documents/card/fr/c/I9540EN/
Gokoglu, N. (2002). Seafood Processing Technology. Su Vakfı Publications, Book, 157 p. (In Turkish).
Hale, M.B., Waters, M.E. (1981). Frozen storage stability of whole and headless freshwater prawns Machrobrachium rosenbergii. Marine Fisheries Review, 43 (12), 18-21.
Hughes, E., Confrades, S., Troy, D.J. (1997). Effects of fat level, oat fibre and carrageenan on frankfurters formulated with 5, 12 and 30% fat. Meat Science 45: 273–281. https://doi.org/10.1016/s0309-1740(96)00109-x
Latscha, T. 1989. The role of astaxanthin in shrimp pigmentation. Advances in Tropical Aquaculture Tahiti, 9: 319-325.
Ludorf, W., Meyer, V. (1973). Fische und Fischer zeugnisse. Paul PareyVerlag, Berlin, Hamburg. 309 p.
Ma, L., Zhang, B., Deng, S., Xie, C. (2015). Comparison of the cryoprotective effects of trehalose, alginate and its oligosaccharides on peeled shrimp (Litopenaeus cannamei) during frozen storage. Journal of Food Science, 80(3), C540-C546. https://doi.org/10.1111/1750-3841.12793
Manthey, M., Karnop, G., Rehbein, H. (1988). Quality changes of European catfish (Silurus glanis) from warm water aquaculture during storage in ice. International Journal of Food Science and Technology, 23, 1-9. https://doi.org/10.1111/j.1365-2621.1988.tb00543.x
Marshall, D.L., Wiese-Lehigh, P.L. (1997). Comparison of impedance, microbial, sensory and pH methods to determine shrimp quality. Journal of Aquatic Food Product Technology, 6(2),17-31. https://doi.org/10.1300/J030v06n02_03
Mendes, R., Gonçalves, A., Pestana, J., Pestana, C. (2005). Indole production and deep water pink shrimp (Parapenaeus longirostris) decomposition. European Food Research and Technology, 221, 320-328. https://doi.org/10.1007/s00217-005-1171-y
Niamnuy, C., Devahastin, S., Soponronnarit, S., Vijaya Raghavan, G.S. (2008). Kinetics of astaxanthin degradation and color changes of dried shrimp during storage. Journal of Food Engineering, 87(4), 591-600. https://doi.org/10.1016/j.jfoodeng.2008.01.013
Nip, W.K., Moy, J.H. (1981). Effect of thawing and subsequent chilling on the quality of prawn, Macrobrachium rosenbergii. Journal of Food Processing and Preservation, 5(4), 207-213. https://doi.org/10.1111/j.1745-4549.1981.tb00635.x
Okpala, C.O.R., Bono, G. (2016). Investigating the biometric and physicochemical characteristics of freshly harvested Pacific white shrimp (Litopenaeus vannamei): a comparative approach. Journal of the Science Food and Agriculture, 96, 1231. https://doi.org/10.1002/jsfa.7211
Pan, B.S., Yeh, W.T. (1993). Biochemical and morphological changes in grass shrimp(Penaeus monodon) muscle following frcezing by air blast and liquid nitrogen methods. Journal of Food Biochemistry, 17, 147-160.
https://doi.org/10.1111/j.1745-4514.1993.tb00464.x
Schormüller, J. (1968). Handbuch der lebensmittelchemie. Springer-Verlag.
Shahidi, F. (1994). Seafood proteins and preparation of protein concentrates. In: Shahidi F and Botta JR (Eds). Seafoods: Chemistry, Processing Technology and Quality. Springer, Boston, pp. 3-9.
Shamshad, S.I., Nisa, K.U., Riaz, M., Zuberi, R., Quarri, R.B. (1990). Shelf life of shrimp (Penaeus merguiensis) stored at different temperatures. Journal of Food Science, 55, 1201-1205. . https://doi.org/10.1111/j.1365-2621.1990.tb03898.x
Shamshad, S.l., Zuberi, R., Qadri, R.B. (1992). Bacteriological status of seafood marketed in Karachi Pakistan. In: Huss, HH, Jakobsen M, Liston J (Eds). Quality assurance in fish industry. Elsevier Science Publishers, Amsterdam, pp.315-319.
Shenouda, S.Y.K. (1980). Theories of protein denaturation during frozen storage of fish flesh. Advances in Food Research, 26, 275-311. https://doi.org/10.1016/S0065-2628(08)60320-1
Sikorski, Z., Olley, J., Kostuch, S. (1976). Protein changes in frozen fish. CRC. Critical Reviews in Food Science and Nutrition, 8, 97-129. https://doi.org/10.1080/10408397609527218
Sikorski, Z.E., Kolakowska, A., Burt, J.R. (1990). Postharvest biochemical and microbial changes. In: Sikorski, ZE (Ed). Seafood: resources, nutritional composition, and preservation, Fl, CRC Press. Inc., Boca Raton, pp. 55-75.
Srinivasan, S., Xiong, Y.L., Blanchard, S.P., Tidwell, J.H. (1997).
Physicochemical changes in prawns (Machrobrachium rosenbergii) subjected to multiple freeze-thaw cycles. Journal of Food Science, 62 (1), 123-127. https://doi.org/10.1111/j.1365-2621.1997.tb04381.x
Srinivasan, S., Xiong, Y.L., Blanchard, S.P., Tidwell, J.H. (1998). Effects of freezing and thawing methods and storage time on physicochemical properties of freshwater prawns (Macrobrachium rosenbergii). Journal of Aquatic Food Product Technology, 7(2), 47-68.
https://doi.org/10.1002/(SICI)1097-0010(199709)75:1<37::AID-JSFA838>3.0.CO;2-L
Sun, X., Jin, Q., Li, X. (2016). Physical quality changes of pre-cooked shrimps during frozen storage. Advances in Engineering Research, 63,76-81. https://doi.org/10.1111/jfpp.13220
Tume, R.K., Sikes, A.L., Tabrett, S., Smith, D.M. (2009). Effect of background color on the distribution of astaxanthin in black tigerprawn (Penaeus monodon): Effective method for improvement of cooked color. Aquaculture, 296, 129–135. https://doi.org/10.1016/j.aquaculture.2009.08.006
Wheeler, T.L., Miller, R.K., Savell, J.W., Cross, H.R. (1990). Palatability of chilled and frozen beef steaks. Journal of Food Science, 55(2), 301-304. https://doi.org/10.1111/j.1365-2621.1990.tb06748.x
Yu, L., Jiang, Q., Yu, D., Xu, Y., Gao, P., Xia, W. (2018). Quality of giant freshwater prawn (Macrobrachium rosenbergii) during the storage at−18°C as affected by different methods of freezing. International Journal of Food Properties, 21(1), 100-2109. https://doi.org/10.1080/10942912.2018.1484760
Zeng, Q.Z., Thorarinsdotti, K.A., Olafsdottir, G. (2005). Quality changes of shrimp (Pandalus borealis) stored under different cooling conditions. Journal of Food Science, 70 (7). 459–446. https://doi.org/10.1111/j.1365-2621.2005.tb11493.x
DOI: https://doi.org/10.29103/aa.v9i1.6410
Article Metrics
Abstract Views : 300 times
PDF Downloaded : 8 times
Refbacks
- There are currently no refbacks.
Copyright (c) Acta Aquatica: Aquatic Sciences Journal
This work is licensed under a Creative Commons Attribution 4.0 International License.