Abstract：To explore the fresh-keeping effect of slurry ice on Malaysian prawn Macrobrachium rosenbergii, live Malaysian prawn weighting 15—25 g were stored separately in slurry ice at -1 ℃ and -6 ℃, and their vital signs were observed, with live and dead Malaysian prawn as controls. On days 0, 1, 3, 5, 7, and 9 of storage, the slurry ice storage indicators, including sensory quality, muscular microstructure, pH, and adenosine triphosphate (ATP) related compounds, were analyzed. The results showed that there were significantly higher contents of ATP, adenosine diphosphate, adenosine monophosphate, and hypoxanthine (P＜0.05 or P＜0.01) and a higher freshness score in the live prawn group than those in the dead prawn group, with significantly lower contents of inosine monophosphate and inosine (P＜0.01) as well as a 5.7% lower cooking loss rate (P＜0.01) in the live prawn group, and without significant differences in other indicators. The prawn in -6 ℃ slurry ice storage group outperformed the ones in the -1 ℃ slurry ice cooling group in terms of appearance and sensory evaluation, with a faster cooling rate and more stable changes in muscle pH. Meanwhile, the prawn in -6 ℃ slurry ice storage group had lower cooking loss rate and slower ATP degradation rate, with complete ATP degradation only on day 7 of storage, when the myofibrils in the -6 ℃ slurry ice storage group remained tightly and continuously arranged, presenting an obviously superior microstructure compared to the -1 ℃ slurry ice cooling group. The freshness evaluation based on K value indicated that the prawn in -6 ℃ slurry ice storage group maintained higher scores than the dead prawn group throughout the storage period, which were close to those of the live prawn group. Specifically, the score reached 87.1 on day 9, approximating that in the live prawn group and exceeding that in the dead prawn group. In conclusion, storage with -6 ℃ slurry ice can effectively delay the quality deterioration of Malaysian prawn, better maintain its freshness indicators and sensory quality, and thus extend the shelf life. The finding provides scientific basis and technical support for optimizing the supply chain of Malaysian prawn and improving its quality for consumers.
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