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- Title
Effect of Heat Treatment at Different Stages of Rigor on the Quality of Pacific White Shrimp ( Litopenaeus vannamei ).
- Authors
Bhat, Tariq Hussain; Chouksey, Mithilesh Kumar; Balange, Amjad Khansaheb; Nayak, Binaya Bhusan
- Abstract
Effect of blanching and cooking on the quality of Pacific white shrimp with skeletal muscle severed (by beheading and peeling) at different stages of rigor was evaluated. Peeling and beheading shrimp in post-rigor stage resulted in higher yields compared to shrimp in in-rigor and pre-rigor stages. Weight loss due to blanching/cooking was highest when skeletal muscle was severed in in-rigor stage followed by post- and pre-rigor stages. Highest crude and sarcoplasmic protein contents were found in the shrimp blanched or cooked while in in-rigor stage followed by pre-rigor and post-rigor stages. Hardness, springiness, and chewiness were found to be better in the shrimp blanched in pre-rigor stage. Highest sensory scores for color, appearance, succulence, and odor were found for shrimp blanched or cooked in pre-rigor followed by in-rigor stage. Instrumental analysis of color and texture confirmed the sensory scores.
- Subjects
WHITELEG shrimp; BLANCHING (Cooking); RIGOR mortis
- Publication
Journal of Aquatic Food Product Technology, 2017, Vol 26, Issue 7, p770
- ISSN
1049-8850
- Publication type
Academic Journal
- DOI
10.1080/10498850.2017.1288184