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Video

Lipid Oxidation and Quality

Session:: Identification of Novel Antioxidants and Their Efficacies

Effect of natural antioxidants and processing methods on the shelf life of whole, cooked shrimp (Pandalus borealis) during frozen storage

Tuesday, May 2, 2023
12:20 PM – 12:40 PM MDT
Room: 205
Abstract: Whole, cooked, frozen shrimp is a delicacy product of the cold-water shrimp Pandalus borealis. Traditionally the shrimps are cooked aboard the fishing vessel, individually quick frozen (IQF), stored and sold frozen. Current no treatment is applied to inhibit quality deterioration caused by oxidation that occur during subsequent frozen storage and leads to undesirable change in colour from red to yellow already after 6 months of storage. This study aims at investigating ways to reduce quality deterioration during frozen storage by using natural antioxidants and alternative processing steps.

Two different shrimp processing methods were investigated: (i) blast freezing followed by glazing or (ii) dipping followed by freezing in plate freezer. Three solutions were used for glazing/dipping: (i) fresh seawater, (ii) a commercial, natural antioxidant or (iii) a solution consisting of tocopherols and ascorbic acid. Samples with no treatments, except for freezing, were used as controls. Samples were stored at -28±0.8 °C on the trawler (38 days) followed by storage at -23±1.6°C (14 days) during transport. During the remaining storage (until 12 months), samples were stored at -20.8±0.2 °C. Samples were taken every 3 months. Whole shrimps were used for investigation of oxidative stability (PV, secondary oxidation products and α-tocopherol consumption), color changes (astaxanthin content and CIEL*a*b*), textural changes (water holding capacity, WHC and dry matter, DM) and organoleptic changes.

Preliminary data after 6 months of storage indicate that glazing maintained a constant PV (1.7±0.7 meq O2/kg oil) and the product’s red colour compared to products with no glaze applied. Dipped samples all showed an increased PV of 12.1 meq O2/kg oil (avg.), compared to the treatment control (9.7±2.4 meq O2/kg oil). All samples showed a decreasing tendency in WHC. Results from 12 months of storage will be available for the presentation.