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Insight into the shell discoloration on black tiger shrimp (Penaeus monodon) induced by water change under frozen
Yuan Chai1, Shengjun Chen2, Ya Wei2
1Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; College of Food Science and Engineering, Ocean University of China, Qingdao 266000, China.
Abstract:
This study aimed to investigate the shell discoloration on Penaeus monodon during frozen storage. The results showed that the L* and b* values increased significantly during frozen storage, while the color difference decreased significantly. After 30 days of frozen storage, the water content decreased significantly from initial 55.65 % ± 1.19 to 37.04 % ± 1.50, and the centrifugal loss increased significantly to 22.64 % ± 0.78. The relaxation time of bound water and free water increased, and the content of immobilized water and free water fluctuated. In addition, the activity of polyphenol oxidase, the total sulfhydryl content, and the Ca2+-ATPase activity decreased significantly after frozen storage, whereas the MDA and carbonyl contents increased significantly. There was a significant correlation between the change in shell color difference and water content. Hence, the water change is identified as the key factor contributing to shell discoloration.
