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KMID : 0380619910230050532
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Korean Journal of Food Science and Technology
1991 Volume.23 No. 5 p.532 ~ p.537
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Change in Quality of Frozen Breaded Raw Shrimp by Storage Temperature Fluctuation
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정진웅/Jeong, Jin Woong
강통삼/조진호/임상동/Kang, Tong Sam/Jo, Jin Ho/Jo, Sang Dong Lim
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Abstract
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Effect of storage temperature fluctuation on quality of frozen breaded raw shrimp was studied. Storage experiments were undertaken as follows; First, after storage at -20℃ for 20 days or 40 days, storage temperature of materials were raised to -15℃ or -5℃, and then stored at these temperatures, And second, by repeating for 5, 10 and 15 times by 3 conditions (-20℃→-15C→-20℃, -20℃→-10℃→20℃, -20℃→-5℃→-20℃) with temperature fluctuation during storage. Quality changes were measured by determining extractability of salt-soluble protein, volatile basic nitrogen, thiobar-bituric acid, pH and microbiological changes at regular intervals. Rise in storage temperature from -20 ℃ to -15℃ had not caused significant change on it´s quality, but rise up to - 5 ℃ caused some change in quality without relationship with storage period before temperature rise. Fluctuation of storage temperature from -20℃ to -15℃ of frozen breaded raw shrimp did not cause noticeable changes on it´s quality. But temperature fluctuation from -20℃ to -10℃ or -5℃ caused remarkable changes of it´s quality, according to the increase of fluctuation times and temperatures.
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