Impact of high intensity ultrasound on the quality and preservation period of blue shrimp (Litopenaeus stylirostris) muscle

Wilfrido Torres-Arreola; Rey Partida-Rivera; Victor M. Ocaño-Higuera; Saúl Ruíz-Cruz; Guadalupe Miroslava Suarez-Jimenez; Nathaly Montoya-Camacho; José Carlos Rodríguez-Figueroa; Enrique Márquez-Rios

doi:10.17017/j.fish.820

Wilfrido Torres-Arreola Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, Sonora 83000, Mexico
Rey Partida-Rivera Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, Sonora 83000, Mexico
Victor M. Ocaño-Higuera Departamento de Ciencias Químico-Biológicas, Universidad de Sonora, Hermosillo, Sonora 83000, Mexico
Saúl Ruíz-Cruz Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, Sonora 83000, Mexico
Guadalupe Miroslava Suarez-Jimenez Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, Sonora 83000, Mexico
Nathaly Montoya-Camacho Departamento de Ciencias Químico-Biológicas, Universidad de Sonora, Hermosillo, Sonora 83000, Mexico
José Carlos Rodríguez-Figueroa Departamento de Ingeniería Química y Metalurgia, Universidad de Sonora, Hermosillo, Sonora 83000, Mexico
Enrique Márquez-Rios Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, Sonora 83000, Mexico

DOI: https://doi.org/10.17017/j.fish.820

Keywords: postmortem changes, seafood quality, shelf life, ultrasound

Abstract

Due to the limited shelf life of aquatic products, the use of advanced technologies to extend their freshness has become more popular recently. This study aimed to assess the impact of high-intensity ultrasound (HIU) on the quality of blue shrimp (Litopenaeus stylirostris) tails during 20 days of ice storage. Shrimp samples were treated at 70% amplitude for 0 (C), 30 (T1), 60 (T2), and 90 (T3) minutes. Key quality parameters were analyzed every 5-day. The initial total bacterial count (TBC) was 2.02 log CFU g^–1, increasing to 6.09 (C), 5.32 (T1), 5.01 (T2), and 5.34 (T3) at the end of storage, with the control samples exceeding the acceptability limit. In terms of color, the initial L* value was 52.96, increasing to 62.96, 57.69, 57.94, and 57.78 for C, T1, T2, and T3, respectively. No significant differences were observed among treatments in pH (ranging from 7.22 to 8.33), shear force (from 15.40 to 18.50 N), water-holding capacity (from 93.02 to 98.23%), TVB-N (from 24.11 to 31.61 mg 100g^–1), or non-protein nitrogen (from 0.78 to 0.48%). Likewise, SDS-PAGE profiles showed no visible protein degradation. These results indicate that HIU, particularly at 60 minutes, can extend shelf life by delaying microbial growth and preserving color, without adversely affecting the physicochemical or structural properties of the muscle.

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