Hydrogen-based modified atmosphere packaging delays the deterioration of dried shrimp (Fenneropenaeus chinensis) during accelerated storage

Abstract

The influence of hydrogen gas (H2) modified atmosphere packaging (MAP) on the preservation of dried shrimp was assessed during accelerated storage. Dried shrimp were stored at 45 °C and 85% relative humidity for 8 days, and simultaneously treated with H2 (0.03%, 0.1% and 1%) compared to an air control. H2 MAP maintained the initial sensory quality of dried shrimp, including the color and odor. The increasing tendencies of lipid oxidation and total volatile base nitrogen (TVB-N) content were slowed down by H2. The results of non-targeted metabolomics showed that purine metabolism was significantly down-regulated in both positive and negative ion modes under 0.1% H2 MAP at 8th day, which positively matched with the lower contents of hypoxanthine, guanosine and inosine. Therefore, H2 MAP was illustrated to be potential for delaying the deterioration of dried shrimp during accelerated storage.