Quality changes of white shrimp (Litopenaeus vannamei) stressed by acute hypoxia and stored under chilled conditions
2018
Ramírez-Suarez, J. C. | Pacheco-Aguilar, R. | Lugo-Sánchez, M. E. | Garcia-Sánchez, G. | García-Sifuentes, C. O. | Carvallo-Ruiz, G. | Scheuren Acevedo, S. M.
The quality changes of Litopenaeus vannamei stressed by acute hypoxia and stored under chilled conditions were studied. The stressed group was exposed to hypoxia (~0.5 mg L-¹ DO/5h), whereas the control group to normoxia (5.0 mg L-¹ DO). pH was significantly higher in stressed shrimp and increased throughout storage time. Total Volatile Bases (TVB-N) increased (p <0.05) during storage for both, control (70%) and stressed shrimp (87%). Maximum permissible limits of TVB-N were reached on day 9 and 6 for control and stressed shrimp respectively. In addition, higher Trimethylamine (TMA) concentrations were detected in control shrimp. No pathogens were detected for both shrimp, and the permissible limits of the monitored microorganisms were not exceeded. Ante mortem hypoxia had an effect on pH, but not on the microbiological quality, TVB-N and TMA-N values.
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