Experiment of thawing shrimps (Penaeus vannamei) with high voltage electric field

Article type: Research Article

Authors: Bai, Yaxiang^{a; *} | Huo, Yuan^b | Fan, Xuejie^a

Affiliations: [a] School of Science, Dalian Ocean University, Dalian, Liaoning 116023, China | [b] Fisheries Technology Extension Station of Jinzhou, Jinzhou, Liaoning 121013, China

Correspondence: [*] Corresponding author: Yaxiang Bai, School of Science, Dalian Ocean University, Dalian, Liaoning 116023, China. Tel.: +86 15241105061; E-mail: [email protected].

Abstract: In order to improve the thawing qualities of aquatic products, shrimps (Penaeus vannamei) as a representative of aquatic products, were thawed with high voltage electric field (HVEF) at different voltages. It was compared with an air-thawed control on the basis of thawing time and the post-thawing quality of the shrimps. The results showed that HVEF can reduce the thawing time of shrimps significantly. Compared with air-thawed control, the thawed shrimps under HVEF had better post-thawing qualities such as lower thawing loss, lower total bacteria count and lower total volatile basic nitrogen (TVB-N). HVEF thawing has advantages. This suggests an application potential for HVEF treatment in the thawing and storage of frozen aquatic products.

Keywords: High voltage electric field (HVEF), thawing, shrimps, post-thawing quality, total volatile basic nitrogen (TVB-N)

DOI: 10.3233/JAE-170020

Journal: International Journal of Applied Electromagnetics and Mechanics, vol. 55, no. 3, pp. 499-506, 2017