Heat penetration characteristics and quality of ready‐to‐eat shrimp in masala ( Litopenaeus vannamei ) in flexible retortable pouches

Abstract

Shrimps are the most traded commodity among the various seafood products exported from India. Though the frozen products are the major exporting items, there is ever increasing demand for valueadded products, especially in convenient ready-to-eat form. India is one of the major producers of aquacultured fish and shellfishes.Among the cultured shrimp species, Pacific white leg shrimp (Litopenaeus vannamei) has gained very quick popularity among the farmers in India owing to its fewer occurrences of diseases.Global production of L. vannamei in 2017 was 4.17 million metric tons and within that 4.61 lakh metric tons were India's contribution (FAO, 2018). Over the last two decades, the market for shrimp processed in airtight containers is increasing and touched US$ 2.54