Quality changes during frozen storage of blue shrimp (Litopenaeus stylirostris) with antioxidant, α-tocopherol, under different conditions

摘要: Fresh blue shrimp (Litopenaeus stylirostris) muscle was stored with antioxidants under different conditions: ANTIOX 2%, packed in bilayer film of polyamide-low density polyethylene (PA-LDPE) 2% α-tocopherol; 4%, PA-LDPE 4% and ANTIOX-GLAZED, samples glazed α-tocopherol. Shrimps without α-tocopherol were used as CONTROL. All at –20 °C for 120 days. As compared to the CONTROL, antioxidant showed lower lipid oxidation (0.10-0.14 vs 1.58 mgMA/kg muscle), lost less firmness astaxanthin content. ANTIOX-GLAZED lowest concentrations formaldehyde (0.081-0.083 μM/g). There no significant differences color sensory properties, but integrity fibers observed. The treatments maintained quality during frozen storage. However, found between these treatments.