Open AccessEffect of ice water pretreatment on the quality of Pacific White Shrimps ( Litopenaeus vannamei )
Author(s) -
Xu Nan,
Shi Wenzheng,
Wang Xichang,
Wang Zhihe
Publication year - 2019
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.901
Subject(s) - litopenaeus , shrimp , fishery , zoology , biology , food science , chemistry
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.