Effects On Penaeus Vannamei Boone Quality In Different Cold Storage Conditions

In this study, we compared the quality of Penaeus vannamei Boone With physical and chemical method which death, freeze by different ways and different temperature preservation. In this study, the parameters of physicochemical method are sensory evaluation, pH value and TVB-N value. The parameters of Texture Profile Analysis are Hardness, Springiness, Cohesiveness and Chewiness. The results are as follows:(1) According to investigate the freezing point of Penaeus Vannamei Boone by conductivity meter, we found its freezing point was-1.5℃It consistents with the South American white shrimp freezing point of (1.4+-0.1)℃which determined by guo hong.(2) The Penaeus vannamei Boone were killed by two different ways, they are ice sudden death and natural death. And then the shrimp preservations in4℃freeze. The results show that Ice sudden death keep physicochemical freshness indicator better. The Cohesiveness of natural death shrimp is better than ice sudden death shrimp. And the Hardness, Springiness and Chewiness of ice sudden death shrimp are better than the natural death.(3) The Penaeus vannamei Boone was frozen in-7℃,-21℃and-70℃. The results show that frozen in-7℃is slow-freeze, frozen in-21℃and-70℃are quick-freezes. To Texture Profile Analysis after thawing, it shows that the Hardness, Springiness and Chewiness of quick-freeze group are better than the slow-freeze group. For the operation, frozen in-21℃can control more exactly. So frozen in-21℃is best frozen way.(4) The Penaeus vannamei Boone was preservation in-7℃and-21℃temperature conditions after ice sudden death. The results show that period of-7℃condition is about30days, and period of-21℃conditions is more than54days. When short-term preservation (18days or so), the Springiness, Chewiness and Cohesiveness of the-7℃are better than-21℃temperature conditions.