Changes in quality attributes of marine-trawling shrimp (Solenocera crassicornis) during storage under different deep-frozen temperatures

The objective of this study was to investigate the effect of variable deep-frozen temperatures storage (− 11, − 18, − 26 and − 37 °C) on quality characteristics of Solenocera crassicornis. Results for all frozen storage temperatures indicated that sensory quality, pH and colour change of frozen shrimp had high correlation with storage temperature, as a lower deep-frozen temperature was more effective in minimizing the sensory quality loss, pH and colour change. A kinetic analysis for total volatile basic nitrogen (TVB-N) and salt-soluble protein which was performed in this study, showed reaction rates inversely proportional to the deep-frozen temperature. Lipid oxidation in shrimp was quantified by determining the thiobarbituric acid reaction substances, and microbial growth were also monitored during the frozen storage. Among all groups, storage at − 37 °C was the most effective in controlling lipid oxidation and reducing aerobic bacterial count in shrimp. A comparison between different temperatures showed that qualities of shrimp stored at − 26 and − 37 °C were significantly better than those stored at − 11 and − 18 °C during frozen storage. In conclusion, the results are important to allow better management and optimization of the cold chain from manufacture to consumption.