QUALITY ASSESSMENT OF MEDITERRANEAN SHRIMPS DURING FROZEN STORAGE

  • Concetta Condurso Department of Chemical Sciences, University of Messina, Viale F. d’Alcontres, 31 98166 Messina, Italy
  • Gianluca Tripodi Department of Chemical Sciences, University of Messina, Viale F. d’Alcontres, 31 98166 Messina, Italy
  • Fabrizio Cincotta Department of Chemical Sciences, University of Messina, Viale F. d’Alcontres, 31 98166 Messina, Italy
  • Carmela Maria Lanza Department of Agriculture, Food and Environment, University of Catania, Via S. Sofia 98123 Catania, Italy
  • Agata Mazzaglia Department of Agriculture, Food and Environment, University of Catania, Via S. Sofia 98123 Catania, Italy
  • Antonella Verzera Department of Chemical Sciences, University of Messina, Viale F. d’Alcontres, 31 98166 Messina, Italy

Abstract

The aim of 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-physic indices resulted unable to diminish the sensory quality of both shrimp species. So the data obtained confirmed that the freezing allows maintaining a good sensory qualities of the considered shrimp species.

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Published
2016-04-28
How to Cite
CONDURSO, Concetta et al. QUALITY ASSESSMENT OF MEDITERRANEAN SHRIMPS DURING FROZEN STORAGE. Italian Journal of Food Science, [S.l.], v. 28, n. 3, p. 497-509, apr. 2016. ISSN 1120-1770. Available at: <https://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/324>. Date accessed: 16 sep. 2019. doi: https://doi.org/10.14674/1120-1770/ijfs.v324.

Keywords

Deepwater pink shrimp, frozen storage, narwal shrimp, sensory evaluation, volatile aroma compounds