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Influence of Storage Atmosphere on Several Chemical Parameters of Sun-Dried Shrimp
This work was funded in part by the Louisiana State University office of Sea Grant.
The authors thank MI. Les Blum of Blum & Bergeron Seafood for supplying the sun-dried shrimp samples.
ABSTRACT
Sun-dried shrimp from Taiwan and Louisiana were stored at 22°C for 8 months in modified atmospheres of air or vacuum. Packages were randomly selected at 2-month intervals and analyzed for moisture, water activity (aw), total volatile nitrogen, ammonia and pigment oxidation. Moisture and aw were shown to decrease during the storage period regardless of the package atmosphere; however, the amount of decrease was less in samples stored under vacuum than in air. Total volatile nitrogen and ammonia increased during the storage period, with samples stored in air showing the greatest increases. Pigment oxidation reached a maximum at 4 months, samples stored in a vacuum showed the least amount of oxidation.