Fresh-Keeping Effect of Vacuum Skin Packaging on Whiteleg Shrimp (Penaeus vannamei)

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.

Graphical Abstract

KEYWORDS:

• Penaeus vannamei
• aquatic products
• vacuum skin packaging
• fresh-keeping state
• preservation

Acknowledgments

This work was supported by the National Key R&D Program of China (2020YFD0900900). We would like to thank MogoEdit (https://www.mogoedit.com) for its English editing during the preparation of this manuscript.

Disclosure statement

No potential conflict of interest was reported by the author(s).

Availability of data and material

All data generated or analyzed during this study are included in this published article.

Additional information

Funding

This research was funded by the National Key R&D Program of China [2020YFD0900900].