Current Nutrition & Food Science

Undurti N. Das  
UND Life Sciences
Shaker Heights
OH 44120
USA

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Changes of Physico-chemical Properties of Sequential Minimal Ozonetreated Ice-stored Pacific white shrimp (Litopenaeus vannamei)

Author(s): Charles Odilichukwu R. Okpala.

Abstract:

In this study, changes of some physico-chemical properties of ice-stored Pacific white shrimp (Litopenaeus vannamei) subjected to sequential minimal ozone treatment of 11 days were investigated. The physico-chemical properties studied included proximal composition (fat, protein, moisture, ash), water activity (aw), water retention index (WRI), pH, thiobarbituric acid reactive substances (TBARS), colour (L* a* b* and whiteness colour values), total carbohydrate (TC), total energy (TE), hardness and adhesiveness. The results indicated that the fat, protein, aw, WRI, pH, TBARS and colour of sequential minimal ozone-treated ice-stored shrimp were significantly affected with storage (P < 0.05). As TBARS of both groups of shrimp steadily increased throughout storage of 11 days, the TBARS of sequential minimal ozone-treated remained lower compared to control (P < 0.05). The colour (L*, a*, b* and whiteness) of sequential minimal ozone-treated showed significant differences compared to control (P < 0.05). However, differences in TC, TE, hardness and adhesiveness between sequential minimal ozone-treated and untreated ice-stored shrimp were not statistically significant (P > 0.05). For the first time, the effect of sequential minimal ozone treatment on some physico-chemical properties of ice-stored Pacific white shrimp is hereby reported.

Keywords: Litopenaeus vannamei, sequential minimal ozone treatment, proximate analysis, water activity, water retention index, pH, lipid oxidation, colour, total carbohydrate, total energy, texture, iced storage.

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Article Details

VOLUME: 10
ISSUE: 3
Year: 2014
Page: [218 - 227]
Pages: 10
DOI: 10.2174/1573401310666140306003557
Price: $58