Effect of Freeze–Thaw Cycles on the Freshness of Prepackaged Penaeus vannamei
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Sample Preparation
2.3. Determination of Physicochemical Properties
2.3.1. Sensory Evaluation
2.3.2. Total Plate Count (TPC)
2.3.3. pH and Total Volatile Basic Nitrogen (TVB-N) Measurement
2.3.4. Texture Property Analysis (TPA)
2.4. Extraction of Myofibrillar Protein (MP)
2.5. Sodium Dodecyl Sulfate-Polyacrylamide Gel Electrophoresis (SDS-PAGE)
2.6. Moisture Measurement
2.6.1. Moisture Content
2.6.2. Water Holding Capacity (WHC)
2.6.3. LF-NMR and MRI
2.7. Electronic Nose
2.8. Statistical Analysis
3. Results and Discussion
3.1. Sensory Evaluation
3.2. Physicochemical Analysis
3.2.1. TPC
3.2.2. TVB-N
3.2.3. pH
3.3. TPA
3.4. SDS-PAGE
3.5. Moisture Variation
3.5.1. Moisture Content and WHC
3.5.2. LF-NMR and MRI
3.6. Analysis of Shrimp Freshness Model
3.6.1. The Freshness of Different Odors
3.6.2. Sensor Discrimination Model for Different TPC Contents
3.6.3. Sensor Discrimination Model for Different TVB-N Contents
3.6.4. Correlation Analysis
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Liu, S.; Zhang, L.; Chen, J.; Li, Z.; Liu, M.; Hong, P.; Zhong, S.; Li, H. Effect of Freeze–Thaw Cycles on the Freshness of Prepackaged Penaeus vannamei. Foods 2024, 13, 305. https://doi.org/10.3390/foods13020305
Liu S, Zhang L, Chen J, Li Z, Liu M, Hong P, Zhong S, Li H. Effect of Freeze–Thaw Cycles on the Freshness of Prepackaged Penaeus vannamei. Foods. 2024; 13(2):305. https://doi.org/10.3390/foods13020305
Chicago/Turabian StyleLiu, Shouchun, Luyao Zhang, Jing Chen, Zhuyi Li, Meijiao Liu, Pengzhi Hong, Saiyi Zhong, and Haifeng Li. 2024. "Effect of Freeze–Thaw Cycles on the Freshness of Prepackaged Penaeus vannamei" Foods 13, no. 2: 305. https://doi.org/10.3390/foods13020305