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This research aims to assess how different cooling media affect the biochemical and sensory qualities of Pacific white shrimp during storage.

Effect of Cooling Media on Biochemical and Sensory Quality Changes in Pacific White Shrimp ( Litopenaeus vannamei ) During Storage

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This research aims to assess how different cooling media affect the biochemical and sensory qualities of Pacific white shrimp during storage.
Evaluated three cooling media: 100% flake ice, 50% flake ice + 50% ozone slurry ice, and 100% ozone slurry ice.
Measured biochemical changes, sensory evaluation, and identified key quality markers using multivariate analysis.
Monitored the shelf life of shrimp samples with different cooling treatments.
OSI-100 and OSI-50 better preserved free amino acids, delaying degradation of 5'-AMP and 5'-IMP compared to FI-100.
Sensory acceptance was positively correlated with specific amino acids and 5'-AMP (p<0.01).
Shelf life extended from 6 days with FI-100 to 10 days with OSI treatments.

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Randomized trial evaluated cooling media's impact on biochemical and sensory quality in shrimp, suggesting ozone enhances freshness.

Sakuma et al. (2026) studied this question.

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