TITLE:
The Physicochemical Changes of Farm-Raised Pacific White Shrimp (Litopenaeus vannamei) as Influenced by Iced Storage
AUTHORS:
Charles Odilichukwu R. Okpala
KEYWORDS:
Litopenaeus vannamei, pH, Moisture, Colour, Adhesiveness, Hardness, Water Retention Index, Physicochemical Differences
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.6 No.10,
July
24,
2015
ABSTRACT: Farm-raised Pacific white shrimp (Litopenaeus vannamei) freshly harvested was evaluated for differences in proximal composition (moisture, ash, fat, and protein contents), water activity (aw), water retention index (WRI), pH, colour and texture of up to 12 days of iced storage. Shortly after harvest, the proximate composition of shrimp appeared comparable across the farms. With ice storage, the pH significantly increased whereas fat content slowly decreased particularly between days 3 and 9 (P P > 0.05). Expressly, the protein content of shrimp specimens gradually decreased after day 8 (P aw) of shrimp specimens exhibited inconsequential differences during iced storage. While the lightness (L*) was significantly affected from day 2 onwards, the yellowness (b*) colour was so but only between days 6 and 10 (P