Quality Indicators of Northern Shrimp (Pandalus borealis)

QingzhuACKNOWLEDGEMENTS.............................................................................................. 40List of REFERENCES...................................................................................................... 41APPENDIX....................................................................................................................... 45LIST OF TABLESTable 1: Latent heat of fusion (∆H f ) of the different cooling agent, the minimum quantityneeded to cool the shrimp and keep it chilled (Mi total) and the quantity used for 15kg of shrimp (Mi used). ............................................................................................ 12Table 2: Experimental groups and sampling plan............................................................ 12Table 3: Score sheet for quality grading scheme of whole shrimp (IFL 2003). .............. 13Table 4: Correlation (r) of between parameters for quality assessment of shrimp.......... 31LIST OF FIGURESFigure 1: A typical texture profile analysis (TPA) curve ( Malcolm 2002). ................... 11Figure 2: Texture analyzer (TA-XT2I Texture Analyzer) used to measure texture changein shrimp. .................................................................................................................. 15Figure 3: Electronic nose FreshSense used to measure quality change of shrimp. ......... 16Figure 4: The center temperature in each bin holding sample during storage. ICE/+: flackice at 1.5 o C; LIQ/+: liquid ice at 1.5 o C; S-ICE/-: salt-water + ice -1.5 o C; LIQ/-:liquid ice at -1.5 o C. ................................................................................................... 18Figure 5: Sensory scores of shrimp stored in different cooling conditions. ICE/+: flackice at 1.5 o C; LIQ/+: liquid ice at 1.5 o C; S-ICE/-: salt-water + ice -1.5 o C; LIQ/-:liquid ice at -1.5 o C. ................................................................................................... 19Figure 6: Appearance of shrimp stored in different cooling conditions on the day 6 th ofstorage. PIC (ICE/+): flake ice at 1.5 o C; PLD (LIQ/+): liquid ice at 1.5 o C; MSI (S-ICE/-): salt-water + ice -1.5 o C; MLD (LIQ/-): liquid ice at -1.5 o C. ......................... 20Figure 7: Total volatile basic nitrogen (TVB-N) (mgN/100g) formation of shrimp storedin different cooling conditions during 6 days storage period. ICE/+: flack ice at1.5 o C; LIQ/+: liquid ice at 1.5 o C; S-ICE/-: salt-water + ice -1.5 o C; LIQ/-: liquid iceat -1.5 o C. ................................................................................................................... 21Figure 8: Trimethylamine (TMA) (mgN/100g) formation of shrimp stored in differentcooling conditions during 6 days storage period. ICE/+: flack ice at 1.5 o C; LIQ/+:liquid ice at 1.5 o C; S-ICE/-: salt-water + ice -1.5 o C; LIQ/-: liquid ice at -1.5 o C. .... 21Figure 9: Changes of pH value of the shrimp stored in different conditions. ICE/+: flackice at 1.5 o C; LIQ/+: liquid ice at 1.5 o C; S-ICE/-: salt-water + ice -1.5 o C; LIQ/-:liquid ice at -1.5 o C. ................................................................................................... 22Figure 10: Changes of water content of shrimp stored in different conditions during thestorage period. ICE/+: flack ice at 1.5 o C; LIQ/+: liquid ice at 1.5 o C; S-ICE/-: saltwater+ ice -1.5 o C; LIQ/-: liquid ice at -1.5 o C.......................................................... 23Figure 11: Changes of salt content of shrimp stored in different conditions during thestorage period. ICE/+: flack ice at 1.5 o C; LIQ/+: liquid ice at 1.5 o C; S-ICE/-: saltwater+ ice -1.5 o C; LIQ/-: liquid ice at -1.5 o C.......................................................... 24UNU-Fisheries Training Programme 3