Patange S. B.Ranveer R. C.Koli J. M.Pardeshi I. L.Nikita Sitaram Chande2024-11-092024-11-092022-11https://krishikosh.egranth.ac.in/handle/1/5810216165The 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.EnglishThesis