Quality Changes of Deepwater Pink Shrimp (Parapenaeus longirostris) Packed in Modified Atmosphere

Authors

  • A. C. Gonclalves,

    1. Authors Gonçalves, López-Caballero, and Nunes are with the Inst. de Investigação das Pescas e do Mar, IPIMAR. Av. Brasília, 1449-006Lisboa, Portugal. Direct inquiries to author Gonçalves (E-mail: amparo@ipimar.pt).
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  • M. E. López-Caballero,

    1. Authors Gonçalves, López-Caballero, and Nunes are with the Inst. de Investigação das Pescas e do Mar, IPIMAR. Av. Brasília, 1449-006Lisboa, Portugal. Direct inquiries to author Gonçalves (E-mail: amparo@ipimar.pt).
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  • M. L. Nunes

    1. Authors Gonçalves, López-Caballero, and Nunes are with the Inst. de Investigação das Pescas e do Mar, IPIMAR. Av. Brasília, 1449-006Lisboa, Portugal. Direct inquiries to author Gonçalves (E-mail: amparo@ipimar.pt).
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  • The authors thank Praxair Portugal Gases (S.A.) and Vaessen-Schoemaker, Portugal for providing, respectively, the gas mixtures and the packages films. The project FAIR-CT98-3833 and the Grant QLK5-CT-1999-51468 financially supported this work.

Abstract

ABSTRACT: The storage of deepwater pink shrimp (Parapenaeus longirostris) in modified atmosphere was studied. Two gas mixtures were tested (40% CO2/30% O2/30% N2 and 45% CO2/5% O2/50% N2), combined with sulfites-based pretreatment, in comparison with air storage. The quality of shrimp was evaluated by sensory (black spot presence) and chemical analyses (pH value and nucleotides breakdown products). Generally, both atmospheres preserved the shrimp quality up to 9 d compared with 4 to 7 d of ice storage (only with pretreatment), although it seems that atmosphere containing 45% CO2/5% O2/50% N2 was the most effective.

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