Quality assessment of Mediterranean shrimps during frozen storage.

• Main Authors: CONDURSO, CONCETTA, TRIPODI, GIANLUCA, CINCOTTA, FABRIZIO, Carmela Maria Lanza, Agata Mazzaglia, VERZERA, Antonella
• Other Authors: Condurso, Concetta, Tripodi, Gianluca, Cincotta, Fabrizio, Carmela Maria, Lanza, Agata, Mazzaglia, Verzera, Antonella
• Format: Article in Journal/Newspaper
• Language: English
• Published: Chiriotti Editori 2016
• Subjects: Deepwater pink shrimp; frozen storage; narwal shrimp; sensory evaluation; volatile aroma compounds; narval; narwal
• Online Access: http://hdl.handle.net/11570/2746569; https://doi.org/10.14674/1120-1770/ijfs.v324; https://www.itjfs.com/index.php/ijfs

Aim of the research was to evaluate the effects of frozen storage on the quality of two Mediterranean wild shrimps, namely Parapenaeus longirostris (deepwater pink shrimp) and Parapandalus narval (narwal shrimp) in order to promote the marketing of these little -known shrimp species as frozen products, strengthening and enhancing their economic value. Quality changes were determined by sensory evaluation combined with chemical and chemical/physical analyses, including determination of volatile aroma constituents. In particular, raw and cooked shrimp samples were evaluated at various frozen storage intervals up to sixteen months . The variation observed for the chemical and chemical physical indices did not diminish the sensory quality of both shrimp species. The results confirmed that freezing allows maintaining a good sensory quality of the considered shrimp species.