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Quality of shrimp treated with ice
2026-06-24
Ice coating treatment (also known as "ice coating") is a conventional physical preservation process in frozen shrimp processing. The impact on the quality of shrimp is double-sided
1、 The positive effects of compliant ice packaging (preservation and protection)
A moderate amount of ice coating (usually with an ice coverage rate of ≤ 20% according to industry standards) plays an important protective role in the quality of shrimp:
Oxygen isolation and oxidation prevention: Seafood protein has a high water content and is prone to oxidation and blackening upon contact with oxygen, exacerbating the fishy smell. Ice clothing can effectively isolate oxygen, slow down oxidation rate, and maintain the color and freshness of shrimp.
Prevent dehydration and freezing: During the freezing storage process, the moisture inside the shrimp is easily sublimated (forming a "freeze-drying" effect). The ice jacket has a water locking effect, preventing the shrimp meat from drying out and becoming dry.
Buffer temperature fluctuations: During storage and transportation, if there is a slight temperature fluctuation that causes thawing, the first thing to melt is the ice jacket, and the shrimp meat is still in a frozen state, thereby reducing the water loss rate by 24%.
Physical anti damage: Ice jackets have a certain structural strength, which can prevent frozen shrimp from breaking due to collisions during transportation and handling, and maintain the intact appearance of the shrimp.
2、 The difference between ice pack and water retaining agent
It should be clarified that ice wrapping and the use of water retaining agents (such as phosphates) are two different processes, and the two are complementary rather than substitute relationships:
Ice wrapping: It belongs to physical protection and mainly solves the problems of preservation, oxidation prevention, and dehydration prevention during the freezing process.
Water retaining agent: It belongs to chemical water retention and mainly solves the problem of texture deterioration caused by frozen ice crystals damaging the flesh fibers, making shrimp more tender to eat.
If the meat fibers are damaged during the freezing process, simply adding more ice packs cannot solve the problem of poor taste after thawing
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