LAUSR

Shrimp has been widely accepted as an excellent resource for white meat due to its high protein and low-fat content, especially low cholesterol. However, the shrimps are highly perishable during preservation and retailing procedures due to the activities of enzymatic proteolysis, lipid oxidation, and microbial degradation. Within the increase of knowledge and demands for safety, nutrition and freshness of shrimp products, energy efficient, quality maintained and sustainable preservation technologies are needed. Low-temperature preservation as a practical processing method for improving the shelf life of food products is widely used in the aquatic industry. This review focuses on the effects of low-temperature preservation on the quality changes of Litopenaeus vannamei like, physicochemical properties, sensory evaluation, melanosis assessment, and microbiological analysis. The perspectives of non-protein-based techniques on quality analysis of shrimps during preservation are also discussed. This article is protected by copyright. All rights reserved.