Effect of ice water pretreatment on the quality of Pacific White Shrimps (Litopenaeus vannamei)

For the purpose of this paper, the quality shelling process of Pacific White Shrimps, freshly harvested from farms and stored in an ice water mixture for up to 24 hr, was investigated. Both the differences and correlations between the indexes such as peeling time, shrimp yield, chromatic aberration, texture, K value, TBA value, and microstructure were compared and analyzed. This study aims to endorse the mechanical shelling of Pacific White Shrimps.

Abstract

Pacific White Shrimps (Litopenaeus vannamei) are an aquaculture species with global importance. For the purpose of this paper, the quality shelling process of Pacific White Shrimps, freshly harvested from farms and stored in a mixture ice water up to 24 hr, was investigated. Both the differences and correlations between the indexes such as peeling time, shrimp yield, chromatic aberration, texture, K value, TBA value, and microstructure were compared and analyzed. The optimal shell peeling time of Pacific White Shrimps was determined by ice water treatment for 8 hr. The shell peeling time was 1.77 min, the elasticity of the shrimp was 0.51 mm, the hardness was 2,124.58 g, K value was 1.33%, and TBA value was 0.004 mg/100 g. Both the smell and color of the shelled shrimp were normal. This study aims to endorse the mechanical shelling of Pacific White Shrimps.

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