The preservation effect of CGA-Gel combined with partial freezing on sword prawn (Parapenaeopsis hardwickii)

Effects of Chlorogenic acid-Gelatin (CGA-Gel) combined with partial freezing on quality change of sword prawn ( Parapenaeopsis hardwickii ) stored at −5 °C were evaluated for 23 days. Changes in sensory score, total viable counts (TVC), and physiochemical indexes including pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS) and Ca 2+ -ATPase were examined. All shrimp treated with CGA and CGA-Gel had lower total viable counts compared to control (P < 0.05). The value of TVB-N and TBA of CGA-Gel treated group at day 13 were 18.4 mg N/100 g and 0.175 mg/100 g respectively, both below the proposed safe limits and values of CGA treated group. All the results demonstrated that Chlorogenic acid can inhibit growth of microorganism, lipid oxidation and protein degradation. CGA-Gel treated samples presented better quality preservation effects than CGA treated alone. Therefore, CGA-Gel combined with partial freezing is promising in sword prawn shelf life extension.