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Study of the quality changes and myofibrillar proteins of white shrimp (Litopenaeus vannamei) under modified atmosphere packaging with varying CO2 levels

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Abstract

This paper studied the effect of modified atmosphere packaging (MAP) with 40–80 % CO2, 5 % O2 and 15–55 % N2 on the quality of Pacific white shrimp (Litopenaeus vannamei) during 10-day storage at (4 ± 1) °C. The effect of CO2 on the shrimp quality was compared by analyzing the quality indices such as total viable counts (TVC), total volatile basic nitrogen (TVB-N), pH and polyphenoloxidase (PPO) activity, whiteness and sensory attributes. Changes in myofibril length of shrimp flesh were also studied, which correspond to flesh softening. The findings suggest that the shrimp packaged in modified atmosphere had better quality indices than the control. Compared the MAP-batches, 80 % CO2/15 % N2/5 % O2 led to the lowest level of TVC, TVB-N values, PPO activity and the highest sensory scores. Therefore, high-CO2 packaging should be recommended to delay quality loss of shrimp during transportation and storage.

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Acknowledgments

This research was financially supported by National “Twelfth Five-Year” Plan for Science & Technology Support (2012BAD38B09), Leading Academic Discipline Project of Shanghai Municipal Education Commission (J50704), Excellent Thesis Grant from Shanghai Ocean University.

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None.

Compliance with Ethics Requirements

This article does not contain any studies with human or animal subjects.

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Authors and Affiliations

  1. Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, People’s Republic of China

    Yun-Fang Qian, Jing Xie, Sheng-Ping Yang & Wen-Hui Wu

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  1. Yun-Fang Qian
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  2. Jing Xie
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  3. Sheng-Ping Yang
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  4. Wen-Hui Wu
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Correspondence to Jing Xie.

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Qian, YF., Xie, J., Yang, SP. et al. Study of the quality changes and myofibrillar proteins of white shrimp (Litopenaeus vannamei) under modified atmosphere packaging with varying CO2 levels. Eur Food Res Technol 236, 629–635 (2013). https://doi.org/10.1007/s00217-013-1918-9

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  • DOI: https://doi.org/10.1007/s00217-013-1918-9

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