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The aim of the study was to estimate how selected physical and chemical characteristics of defrosted modified 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% CO2/70% N2; stored 8 days at 0 °C to +2 °C) 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 significantly (P<0.05) lower, while same fluctuations in TVBN and TMA contents were noticed between culinary treatments (cooking, frying) as between different parts of shrimp tails. Significant 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)

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