EFFECT OF INDIVIDUAL QUICK FREEZING ON PERFORMANCE, STORAGE AND FROZEN STORAGE CHARACTERISTICS OF WHITE-LEG SHRIMP (Litopenaeus vannamei)
Loading...
Date
2022-11
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli
Abstract
The study was undertaken on IQF of white-leg shrimps ( Litopenaeus vannamei). The study
was aimed to process the shrimp in peeled, deveined and tail-on form subjected to freezing in the
raw, with glazed ( 20 %), and treated with NaCl (2 %) + STPP (3 %)+ glaze ( 20 %), NaCl (2 %)+
STPP (3 %)+ blanching at ( 75˚C)+glaze (20 %) and NaCl (2 %) + STPP (3 %)+ cooking at (
95˚C)+ glaze (20 %), upon freezing the samples were subjected to cold storage at -18˚C. During
frozen storage it was evaluated that changes into the core parameters i.e. protein, fat, ash, moisture,
drip loss, NPN, TVB-N, TMA-N and total plate count were observed. At the end of storage it was
concluded that organoleptically among all the treatments blanched and cooked samples were opted
the best.