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Effect of glazing and rosemary (Rosmarinus officinalis) extract on preservation of mud shrimp (Solenocera melantho) during frozen storage

Shi, Jing, Lei, Yutian, Shen, Huixing, Hong, Hui, Yu, Xunpei, Zhu, Beiwei, Luo, Yongkang
Food chemistry 2019 v.272 pp. 604-612
Rosmarinus officinalis, Solenocera, disulfide bonds, drip loss, fluorescence, fluorescent substances, free fatty acids, frozen storage, lipid content, lipids, nitrogen, peroxide value, protein degradation, rosemary, sensory properties, shrimp, storage temperature, total volatile basic nitrogen
In this study, glazing with water and rosemary (Rosmarinus officinalis) extract were applied on frozen mud shrimp (Solenocera melantho) and stored at −20 °C for 24 weeks. Quality loss and protein and lipid changes of shrimp were evaluated by total volatile basis nitrogen (TVB-N), drip loss, moisture distribution, sulfhydryl content (SH), disulfide bond, intrinsic fluorescence intensity, lipid content, free fatty acids (FFA), peroxide value (PV), fluorescent compounds and sensory characteristics. Results showed that unglazed mud shrimp exhibited significant quality decline after 16 weeks of frozen storage. Glazing treatment significantly reduced quality loss, protein degradation, and lipid oxidative damage of shrimp during the 24 weeks of frozen storage, compared to the unglazed control sample. Glazing with rosemary extract was more effective in controlling quality changes in frozen mud shrimp with lower TVB-N, drip loss, PV, FFA and higher lipid content and sensory scores.