Citation link:
Authors:
Strateva, M.
Title:
Effect of low temperatures on shrimp quality
Date of Issue:
2024
Is Part of:
AGRICULTURAL SCIENCE AND TECHNOLOGY, VOL. 16, No 3 pp 3-13
Publisher:
Тракийски университет - Стара Загора
Identifiers:
DOI: 10.15547/ast.2024.03.024 [other]
Type:
Article
Language:
eng
Subject:
shrimp; freezing; frozen storage; histological changes; physicochemical changes; microbiological changes
Abstract:
Shrimp is one of the most preferred seafood for consumption. The high water content and nutrients place shrimp in the category of perishable fast spoiling foods. In order to avoid deterioration of their quality, it is necessary to freeze and store them at low temperatures. Fluctuations in temperature can cause thawing and refreezing with recrystallization. In frozen products, the amount and size of ice crystals play a major role in the quality of these products. Despite the wide application of freezing, various histological, physicochemical, microbiological, enzymes and pH changes occur with varying degrees of manifestation. The objective of the review was to discuss the effect of freezing on the quality of shrimp used for human consumption.
