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This research aims to explore how temperature and humidity affect shrimp quality during frozen storage.

March 8, 2026Food Quality and SafetyOpen Access

Role of temperature and humidity fluctuations in shrimp quality deterioration during frozen storage

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This research aims to explore how temperature and humidity affect shrimp quality during frozen storage.
Examined effects of temperature fluctuation amplitudes (±1.0 °C and ±3.0 °C) on shrimp
Compared quick freezing versus slow freezing methods
Measured shrimp quality indicators over 60 days of storage at varying humidity levels
Shrimp in the ±1 QFHH group had lower melanosis and higher PPO activity compared to ±3 SFLH group
Reduced total viable bacterial count (TVC) in the ±1 QFHH group
Higher biogenic amine content and wider dehydration channels observed with larger temperature fluctuations

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Research shows temperature fluctuations impact shrimp quality in frozen storage, indicating optimal conditions can reduce spoilage.

Lin et al. (2026) studied this question.

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