Shelf-life of whole cooked shrimp (pandalus borealis) in CO_2-enriched atmosphere

摘要

Whole cooked shrimp (1 kg, unpeeled) were packaged in polyethylene trays with a gas mixture of CO_2 and N_2 (60:40), a gas/product ratio of approx. 1 and stored at 3 deg C for 23 days. Samples were subjected to sensory, microbiological and chemical analyses. Cooked shrimp stored in ice were used as a reference, and for each sampling from day 9 preserved shrimp were evaluated against fresh. CO_2-enriched atmosphere increased the shelf-life of whole cooked shrimp with 200 percent compared with shrimp stored on ice and exposed to air atmosphere. Sensory evaluation (off-taste, saltiness and firmness) could not detect significant difference between fresh, cooked shrimp and 16 days old MA stored shrimp. However, compared to fresh shrimp, MA-shrimp were evaluated as worse from day 14 of storage, Towards the end of the shelf-life, the MA-shrimp shell became pale and coarse.