Effect of slurry ice on quality characteristics and microbiota composition of Pacific white shrimp during refrigerated storage

• Published in: Journal of agriculture and food research 2023-12, Vol.14, p.100792, Article 100792
• Main Authors: Liu, Tianyu, Liu, Jing, Wang, Panpan, Li, Xiaohao, Zhong, Yangyang, Yan, Weibing, Guan, Weiliang, Cai, Luyun
• Format: Article
• Language: English
• Subjects: Melanosis; Microbiota composition; Pacific white shrimp; Refrigerated storage; Slurry ice
• ISSN: 2666-1543; 2666-1543
• DOI: 10.1016/j.jafr.2023.100792

The objective of this study was to investigate the effect of using seawater slurry ice (SI) as storage medium on Pacific white shrimp (Litopenaeus vannamei) under 2 °C refrigerated storage. Meanwhile, traditional storage methods, such as crushed ice (CI) and cold storage (CS), were employed for comparison. The results showed that the SI storage inhibited microbial growth, retarded total volatile basic nitrogen (TVB-N) and melanosis formation, and maintained appearance due to the anoxic, cold, and hyperhaline environment provided by seawater slurry ice. The microbiota analysis revealed that spoilage bacteria (Pseudoalteromonas) was inhibited, while Psychromonas replaced Pseudoalteromonas and Psychrobacter as the major spoilage bacteria at the 6th day of slurry ice storage. In addition, the slurry ice reduced the rate of K-value and maintained the umami taste of shrimp. This study demonstrated the advantages of slurry ice in shrimp preservation, and provided new insight of developing new strategy for aquatic product storage. [Display omitted] •Slurry ice as storage medium extended shelf life of shrimp under refrigeration.•Slurry ice storage inhibited the growth of bacterial and maintained the appearance.•Slurry ice reduced the rising of K-value and maintained the umami taste of shrimp.•Seawater slurry ice offers new preservation strategy for aquatic products.