Combined sulphur-free compound preservative and ice-temperature controlled atmosphere packaging on freshness keeping of pacific white shrimp(Litopenaeus vannamei)

In order to improve browing of pacific white shrimp, the effect of modified atmosphere packaging(MAP) on fresh-keeping of pacific white shrimp treated with sulphur-free compound preservative(F) and ozone water(C) in contrast with sodium hydrogensulfite(Y) controlled freezing-point(CF,(1.5±0.5)) ℃ was investigated.Changes of polyphenol oxidase(PPO) activity,total volatile base nitrogen(TVB-N),total plate count(TPC) and sensory evaluation of samples to evaluate the effects of treatment groups on fresh-keeping.F,C,Y were still in the acceptable range after storage for 12,10,13 days.F,Y had a similar effect of keeping freshness and can provide 2.5-fold shelf life for white shrimps compared with freezing-point storage.The result suggest that the use of sulphur-free compound preservative(F) in combination with freezingpoint controlled modified atmosphere packaging could be a safe and effective alternative to application extension.