Preference ranking of colour in raw and cooked shrimps

Abstract

The reddish colour to shrimp, which has been associated with its high quality, is one of the major factors for its acceptability by consumers. The aim of this work was to analyse consumer preference regarding colour in raw and cooked shrimps. Farmed shrimps Litopenaeus vannamei (13.8 + 1.16 g) were fed with control or supplemented food (60 ppm of carotenoids). The shrimp samples were analysed in naked eye, confirmed by colorimetry and sorted in the following categories: dark grey (L* 27.99; h 168.16), grey (L* 32.58; h 124.60), and light grey (L* 36.2; h 119.35) for raw shrimps; and intense orange (L* 61.49; h 54.69), orange (L* 65.97; h 57.79) and light orange (L* 72.65; h 70.17) for cooked shrimps. A preference ranking test was performed with 35 judges invited to rank the samples in descending order of preference. Consumers prefer lighter raw shrimp (light grey and grey) and brightly orange cooked shrimps (orange and intense orange), which indicates that supplementing shrimp food for pigmentation should be followed by improving its acceptance by consumer. These results indicate a challenge for the shrimp industry, as the lightest raw shrimps are also not so brightly orange coloured after cooking.

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

“…Color is one of the most important visual properties for consumers in seafood, especially in shrimps . Normally, changes in shrimp color during different preservation conditions were quantified by determination of L* (lightness / darkness), a* (redness / greenness) and b* (yellowness / blueness).…”

Shellfish: Nutritive Value, Health Benefits, and Consumer Safety

“…Shrimp, consisting of over 300 species, is the most popular shellfish due to its unique texture and color. Consumers generally prefer light gray or gray‐colored raw shrimp, and brightly orange‐colored cooked shrimp (Parisenti and others ). In the United States, per capita shrimp consumption of about 1.73 kg was recorded in 2012; almost 90% of the shrimp consumed coming from imports (Reed and Royales ).…”

Litopenaeus vannamei muscle carotenoids versus astaxanthin: A comparison of antioxidant activity and in vitro protective effects against lipid peroxidation

“…Astaxanthin is the main carotenoid found in shrimp (Armenta & Guerrero-Legarreta, 2009), attributing the characteristic color to these crustaceans, which in turn increase their acceptance by consumers (Parisenti et al, 2011). Moreover, the presence of astaxanthin in those organisms protects them from the oxidation of polyunsaturated fatty acids and cholesterol present in shrimp (Palozza, Barone, & Mancuso, 2008).…”