Effect of freezing on the amino acid profile Changes and sensory quality of cultured pacific white shrimp, Litopenaeus vannamei during frozen storage

Document Type : Research Paper


1 Assistant Professor, Fisheries Department, Faculty of Agriculture and Natural Resources, Persian Gulf University, Borazjan, Bushehr, Iran

2 Assistant Professor, Fisheries Department, Faculty of Natural Resources, University of Tehran, Karaj, Iran

3 Assistant Professor, Fisheries Department, Faculty of Natural Resources and Environmental Sciences, Malayer University , Malayer, Hamedan, Iran


Effects of frozen (-18°C) storage (6months) on the amino acid profile and sensory quality of pacific
white shrimp, Litopenaeus vannamei were investigated. The results indicated that storage in freezing
resulted in changes on amino acid profile as essential amino acid significantly decreased (P<0.05).
Regarding non-essential amino acid, change all of them was evident except for Glycine and Tyrosine.
Also total amino acid reduction was about 8.37 percent. The increase in duration caused a decrease in
moisture (from 74.82 to 70.87%) and increase in drip loss (from 16.18 to 25.88) but didn’t change in
Atherogenic index (AI) and Thrombogenic index (TI). Significant changes in colour, odour properties
and overall of the cocked shrimp were observed but no significantly altered were observed in flavour
and tast of them (P>0.05), however these products were safe and sensorially acceptable even after 180
days of storage at -18°C.


Main Subjects

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