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Fresh shrimps were headless, eviscerated, cut, washed, immersed in brine (10% NaCl + 5% sodium tripolyphosphate – STPP, 30 min), drained, weighed, immersed in sweet-sour sauce (15 min), drained, stuffed with cream cheese, weighed, vacuum packed, frozen (-30°C / 24h), and stored (-18oC). Microbiological, centesimal composition and physico-chemical analyzes were performed for fresh and stuffed shrimp. Confirmed the microbiological safety, samples were baked (180oC, 20 min) and sensorially evaluated. The shelf life study for the frozen stuffed shrimp was carried out during 180 days of storage (-18oC) and at each 45 days, samples were withdrawn for microbiological and physico-chemical analyzes.

A New Ready-To-Bake Seafood Meal Based on Pacific White Shrimp: Product Development, Cost Evaluation, Consumer Acceptability, and Shelf Life Stability