Color evaluation of the freshness of Penaeus vannamei Boone during partially frozen storage

The color properties, glossiness, TVBN, water-holding capacity and sensory scores of shrimp samples (Penaeus vannamei Boone) were studied during partially frozen storage.The results suggested that the TVBN increased and water-holding capacity decreased with the extension of storage time.When L*>-37.80, a*<301.00, b*<-120.13, ΔE*<15.23 and glossiness of shrimp was more than 1.2GS, partially frozen shrimp could be identified as fresh.