Changes in quality attributes of marine-trawling shrimp (Solenocera crassicornis) during storage under different deep-frozen temperatures

The objective of this study was to investigate the effect of variable deep-frozen temperatures storage (- 11, - 18, - 26 and - 37 A degrees C) on quality characteristics of Solenocera crassicornis. Results for all frozen storage temperatures indicated that sensory quality, pH and colour change of frozen shrimp had high correlation with storage temperature, as a lower deep-frozen temperature was more effective in minimizing the sensory quality loss, pH and colour change. A kinetic analysis for total volatile basic nitrogen (TVB-N) and salt-soluble protein which was performed in this study, showed reaction rates inversely proportional to the deep-frozen temperature. Lipid oxidation in shrimp was quantified by determining the thiobarbituric acid reaction substances, and microbial growth were also monitored during the frozen storage. Among all groups, storage at - 37 A degrees C was the most effective in controlling lipid oxidation and reducing aerobic bacterial count in shrimp. A comparison between different temperatures showed that qualities of shrimp stored at - 26 and - 37 A degrees C were significantly better than those stored at - 11 and - 18 A degrees C during frozen storage. In conclusion, the results are important to allow better management and optimization of the cold chain from manufacture to consumption.