Comparison of Retail Marinated Shrimp Products Available in German Market According to Physical Parameters

• Main Authors: Cadun, Asli, Schubring, Reinhard, Cakli, Suekran
• Other Authors: Ege Üniversitesi
• Format: Article in Journal/Newspaper
• Language: English
• Published: Medwell Online 2009
• Subjects: Marinated shrimp; physical properties; texture; colour; water holding capacity; Pandalus borealis
• Online Access: https://hdl.handle.net/11454/42616

WOS: 000271623400028 Physical parameters of trade samples of marinated shrimp processed from Northern prawn (Pandalus borealis) and Giant tiger prawn (Penaeus monodon) both popular in Germany were characterised. Colour, texture (hardness, chewiness, adhesiveness, cohesiveness and elasticity), force of extrusion as well as Warner Bratzler (WB) shear force, water holding capacity measurements were done as physical measurements. From the characteristic view of physical properties of marinated shrimp products available in German supermarkets it became obvious that PMO and PMW were significantly different from PB, but also between PMO and PMW existed significant differences in texture. Water loss was lowest in PB. Colour differences Delta E* of 6.0, 10.0 and 14.5 have been calculated for PMW vs. PMO, PMO vs. PB and PMW vs. PB, respectively.