Effects of MAP on shelf-life of white shrimp

Researchers at Zhejiang Ocean University in China studied the combined effect of weakly acidic electrolyzed water (WAEW) ice-glazing and modified atmosphere packaging (MAP) treatment on the quality of pacific white shrimp during frozen storage.
The researchers found that this combined treatment effectively retarded the degradation of the physical structure of shrimp muscle and showed a positive effect on the stability of color during frozen storage. However, the presence of WAEW ice-glaze showed a negative effect on the volatile flavor of thawed shrimp, but no significant effect in the cooked samples. An article about the research is published in Food Control.
Click here for an abstract of the article.

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