Physico-chemical changes in high pressure treated Indian white prawn (Fenneropenaeus indicus) during chill storage

Effect of low‐temperature preservation on quality changes in Pacific white shrimp, Litopenaeus vannamei: a review

“…Similar results were also obtained in other coating studies including those with chitosan coating, chitosan‐carvacrol coating, chitosan coating combined with pomegranate peel extract, and chitosan‐gelatin coating . The coating could be contributed to the maintenance of shrimp color during the low‐temperature storage was mainly due to the isolation of oxygen and insulation of temperature …”

“…62 The coating could be contributed to the maintenance of shrimp color during the low-temperature storage was mainly due to the isolation of oxygen and insulation of temperature. 97,98 Texture Texture is not only an important sensory property of shrimp but also one of the important parameters for consumer acceptability. 48,54 It includes parameters of hardness, springiness, cohesiveness, gumminess, and chewiness.…”

Recent Developments in High Pressure Processing of Foods

“…TMA and TVB-N values were reduced after HPT, which were gradually increased during storage. Hardness, whiteness, and yellowness increased with increasing pressure, and redness was found to decrease (Bindu et al 2012 ).…”

Potential of visible/near-infrared hyperspectral imaging for rapid detection of freshness in unfrozen and frozen prawns

“…Among the traditional methods for freshness identification including sensory (Alimelli et al, 2007), chemical (Bindu et al, 2013) or microbiological methods (Özogul et al, 2005), the total volatile basic nitrogen (TVB-N), as an important and effective reference index in chemical method, is frequently used to evaluate prawn freshness. Nevertheless, these valid and useful methods are not suitable for fast detection of freshness due to the fact that they are commonly laborious, time-consuming and unable to evaluate a large number of samples.…”