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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2020.1
- 수록면
- 1 - 10 (10page)
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Background: This study aimed to provide a basic standard for assessing freshness and acceptability of whiteleg shrimp (Litopenaeus vannamei). Methods: It was divided into whole body and meat and stored at 25 °C to evaluate both quality and freshness changes that occur over time. The shelf life of shrimp was estimated as 17 and 20 h for whole body and meat, respectively. Results: In chemical analysis, K-value increased from 9.96 to 12.32% to a maximum of 75.14%, and TVB-N increased from 1.86 mg/100 g to 34.71 mg/100 g. For volatile sulfur compounds, methyl mercaptan and dimethyl disulfide increased from 0.00 mg/100 g to 1.10 mg/100 g and 1.26 mg/100 g, respectively, rapidly increasing with decreasing freshness. Conclusion: Changes in all biochemical indicators significantly correlated with the sensory evaluation results. This study contributes to the knowledge about whiteleg shrimp spoilage and freshness, providing a basis for developing methods to improve shrimp quality control and management.
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참고문헌 (35)
참고문헌 신청
Alasalvar C / 2005 / Comparison of volatiles of cultured and wild sea bream(Sparus aurata)during storage in ice by dynamic headspace analysis/gas chromatography-mass spectrometry / J Agric Food Chem 53(7):2616~2622
Alasalvar C / 2001 / Freshness assessment of cultured sea bream(Sparus aurata)by chemical, physical and sensory methods / Food Chem 72(1):33~40
Bonilla CA / 2007 / Development of Quality Index Method(QIM)scheme for fresh cod(Gadus morhua)fillets and application in shelf life study / Food Control 18(4):352~358
Conway EJ / 1947 / Microdiffusion analysis and volumetric error / Crosby Lockwood :357
Dai Q / 2016 / Prediction of total volatile basic nitrogen contents using wavelet features from visible/near-infrared hyperspectral images of prawn(Metapenaeus ensis) / Food Chem 197(15):257~265
Alasalvar C / 2001 / Freshness assessment of cultured sea bream(Sparus aurata)by chemical, physical and sensory methods / Food Chem 72(1):33~40
Bonilla CA / 2007 / Development of Quality Index Method(QIM)scheme for fresh cod(Gadus morhua)fillets and application in shelf life study / Food Control 18(4):352~358
Conway EJ / 1947 / Microdiffusion analysis and volumetric error / Crosby Lockwood :357
Dai Q / 2016 / Prediction of total volatile basic nitrogen contents using wavelet features from visible/near-infrared hyperspectral images of prawn(Metapenaeus ensis) / Food Chem 197(15):257~265
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