Chilled Storage of High Pressure Processed Black Tiger Shrimp (Penaeus monodon) |
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| Authors: | Barjinder Pal Kaur Neelima Kaushik P Srinivasa Rao H N Mishra |
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| Institution: | 1. Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat, Haryana, Indiabarjinderpalkaur@gmail.com;3. Department of Agricultural and Food Engineering, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, India |
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| Abstract: | The effect of high pressure (HP) treatment (at 100, 270, and 435 MPa for 5 min at 25°C) on microbiological (total viable count and total psychrotrophic count), physical (color, texture, and drip loss), and microstructural characteristics of black tiger shrimp (Penaeus monodon) during storage at 2°C for 35 days was investigated. Pressure treatment increased drip loss, maintained low microorganisms level, imparted cooked appearance to the muscle, and resulted in improved texture. Results of scanning electron microscopy revealed more compact structure in treated samples, confirming the results of texture profile analysis. Pressure treatment of 435 MPa was most effective in preserving the quality of shrimp. |
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| Keywords: | high pressure processing black tiger shrimp color drip loss microbiology texture microstructure |
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