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English translation

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the shrimp frozen by the two methods under specific conditions are vacuum packed in nylon plastic bags,
stored at minus 20 ℃ for three days, and then thawed in the microwave oven (sharp,
r-251, using the easy thawing program, 70% of the maximum power of 800 watts)
or in the refrigerator (minus 5 ℃) until the central temperature of the shrimp reaches 0 ℃
the thawed shrimp is divided into two parts: the first part is immediately put on the ice for analysis
in order to simulate the melting and refreezing during transportation and storage,
the second part is stored in a static refrigerator at minus 20 ℃ for three days,
and then thawed in a microwave oven or refrigerator. Freezing – thawing step,
that is, store at minus 20 ℃ for three days and then thaw, repeat four times
thawing loss analysis, cleavage force, thiobarbituric acid,
volatility and salt soluble protein test were carried out on these shrimp. The experiment was done three times.

shrimp are frozen under the selected conditions
both sides of the freezing method (20 shrimp per condition), vacuum
packed in nylon /HDPE plastic bags and stored at
20 C. they are thawed 3 days ago, and are thawed in microwave
(sharp, model r-251, using 70% of the easy defrosting plan
the maximum power level of 800 watts) or in the refrigerator
(May 3) until the temperature of shrimp in the center
reaches 0.3, Thawed shrimp is divided into
two parts; The first part is immediately placed in ice
for analysis (cycle 0). During the period of simulated thawing and
freezing, transportation and storage, the second
part of refrozen was still frozen at 20 C for three days
and thawed in a microwave or refrigerator (cycle 1)
freeze thaw step, i.e. store at 20 C and for three days, then
thaw and repeat for 4 cycles
sample analysis% loss of thawing, cutting
force, thiobarbituric acid, total volatile base (wireless TV),
salt soluble protein. Three copies of the experiment

please refer to!

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