ABSTRACTChemical, microbiological, and sensory changes were monitored in breaded fantail shrimp held in upright and coffin style freezers at two retail markets and in a large warehouse freezer. Quality and nutritional changes in a test lot of shrimp were followed for 13 months. Significant sensory deterioration can be detected as early as 3 ‐ 4 months after production when shrimp are stored in a retail freezer. Minimum retail freezer temperatures reached ≤‐20°C between 1 and 36 of the monitored days and had daily temperature variations of 12 ‐ 18°C. Storage at the wholesale level below ‐20°C with maximum daily temperature variations of 2 ‐ 3°C proved to be an effective method to maintain the quality of frozen shrimp for at least 13 mo
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