Variability of selected physicochemical characteristics of defrosted whiteleg shrimps (Litopenaeus vannamei) after culinary processing

Abstract

The aim of the study was to estimate how selected physical and chemical characteristics of defrosted modifi ed atmosphere packaged (MAP) not deveined shrimp (green shrimp with head) (Litopenaeus vannamei) meat are affected by two of the most often used culinary processing (cooking and frying). The experiment was carried out with 61 green shrimps with head (the country of origin: Ecuador; MAP 30% CO 2 /70% N 2 ; stored 8 days at 0 ºC to +2 ºC) samples and evaluation of weight loss, pH, total volatile basic nitrogen (TVBN), and trimethylamine (TMA) contents. Weight losses and pH of examined shrimp samples after cooking and frying were signifi cantly (P<0.05) lower, while same fl uctuations in TVBN and TMA contents were noticed between culinary treatments (cooking, frying) as between different parts of shrimp tails. Signifi cant correlations (P<0.05) were found between pH values and freshness indicators (TVBN, TMA-N), emphasizing different ongoing post-mortem metabolic and degradation processes in different parts of edible shrimp (Litopenaeus vannamei) parts (peeled tail).

Preparation of pH-Indicative and Flame-Retardant Nanocomposite Films for Smart Packaging Applications

“…Shrimp samples have been used as a model food for verifying the effectiveness of the pH-indicative sensor, as there is a strong correlation between the pH of the shrimp samples and their freshness [ 97 ]. The cast PVA-15 NCFs, crosslinked at 145 °C for 45 min, were applied as pH-indicative films for testing the freshness of shrimp samples ( Figure 14 A).…”