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| Quality Changes and Shelf Life Prediction of Composite Shrimp Balls Soft Canned of Antarctic Krill and Pacific White Shrimp during Storage |
| ZHAO Yanfen1, SUN Peizi1, MAN Hao1, LI Dongmei1,2,3,4 |
1. School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China;
2. National Engineering Research Center of Seafood, Dalian 116034, China;
3. National Key Laboratory of Marine Food Processing & Safety Control, Dalian 116034, China;
4. Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China |
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Abstract To clarify the quality changes and shelf life prediction of Antarctic krill Euphausia superba and Pacific white shrimp Litopenaeus vannamei composite shrimp balls soft canned during storage, the sensory quality, total colony counts, total volatile basic nitrogen, water-holding capacity, chromaticity, texture, thiobarbituric acid reactive substances, and carbonyl content of composite shrimp balls were investigated at two storage temperatures of 35 ℃ and 45 ℃. The shelf life of products was predicted under room temperature (25 ℃) and refrigeration (4 ℃) conditions via a sensory total score below 70 points as the storage endpoint according to the Q10 shelf life prediction model. The results showed that there were lower colony counts in composite shrimp balls stored at 35 ℃ and 45 ℃ during the storage period than the national standard value. The content of total volatile basic nitrogen was found to be significantly increased (P<0.05) with the extension of storage time, with the content of 25.72 mg/100 g at 35 ℃ and 26.13 at mg/100 g at 45 ℃ at the storage endpoint. The yellowness, thiobarbituric acid reactive substances value and carbonyl content were shown to be significantly increased (P<0.05). However, the water holding capacity, brightness, yellowness, whiteness, hardness, and chewiness were all significantly decreased (P<0.05), and the color of the composite shrimp balls became dark, the texture became soft, the rough taste, and abnormal flavor and then the poor sensory quality acceptance at the end of storage. At the end of the shelf life, there was an unacceptable loss in sample quality, with a shelf life of 21 days at 35 ℃ and 14 days at 45 ℃ under storage conditions. The Q10 model predicted the theoretical shelf life of the composite shrimp balls to be 31.5 d under room 25 ℃ storage conditions and 73.8 d under refrigerated 4 ℃ conditions. The finding provides theoretical basis for the quality control of Antarctic krill and Pacific white shrimp composite shrimp balls soft canned storage and circulation.
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Received: 15 April 2024
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