Abstract
ABSTRACT Penaeus vannamei (P. vannamei) is prone to deterioration and spoilage during storage due to its high content of moisture, amino acids, and protein. In order to prolong fresh-keeping state of P. vannamei products, the effects of vacuum skin packaging (VSP) and polyethylene (PE) packaging on the characteristics of P. vannamei stored at 4°C and −18°C were compared. Compared with P. vannamei with PE packaging, the values of physicochemical indexes during the late storage period were significantly lower compared to meat submitted to VSP technology (p < 0.05), with significantly higher scores in muscle chewiness and sensory attributes (p < 0.05). Moreover, VSP delayed the decrease in the content of α-helix in protein secondary structure during storage of P. vannamei at 4°C. VSP combined with low-temperature storage exhibited a more remarkable effect on ensuring fresh-keeping state of P. vannamei. In particular, the fresh-keeping state of P. vannamei stored at 4°C and −18°C was prolonged for two days and fifteen days, respectively, in VSP. Thus, VSP was shown to effectively prolong the shelf-life and increase the appearance of shrimp products, thus having a prospect for market application in their preservation and distribution.
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