Extension of Shelf Life and Physical Quality Changes of Cooked Pacific White Shrimp During Cold Storage
Abstract
Pacific white shrimp have impressive delicious and nutritious. However, shrimp are highly perishable which results in an obvious off-taste and soft texture. Therefore, the cooked white shrimp were coated with green tea and sodium ascorbate solution, which is an antimicrobial and antioxidant were retarded the shrimp spoilage. The evaluation of green tea and sodium ascorbate on the physical and sensory quality of cooked white shrimp. The cooked shrimp were coated with 0.002% alginate solution (TA) and green tea (GT) combined sodium ascorbate (AA) solution in 4 different concentrations: T112 (1.25% GT +1.25% AA), T106 (1.25% GT + 0.625% AA), T212 (2.5% GT + 1.25% AA) and T206 (2.5% GT + 0.625% AA). Then were stored at a refrigerator (4 ± 1 OC). The results indicated that T212 shrimp coated had the lower physical changes (shear force and color (L *, a *, and b *)) than other treatments (p<0.05). Using the overall acceptance score to determine the shelf life, T212 shrimp treated had the highest shelf life for more than 28 days, while T112, T206, T106 and TA were 28, 26, 22 and 16 days respectively.
Keywords : green tea, sodium ascorbate, cooked white shrimp, physical quality, sensorial quality
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