Vol. 12, Issue 4 (2023)

Author(s):
Chande NS, Patange SB, Chavan DR, Bhujbal PK and Dalavi PD

Abstract:
White-leg shrimp (Litopenaeus vannamei) is an important cultured species, accounting for more than 53% of the total production of farmed crustaceans and their production and consumption are increasing notably every year. The experiment entiltled “Effect of individual quick freezing on performance, storage and frozen storage characteristics of white-leg shrimp (Litopenaeus vannamei)” was conducted factorial completely randomized design (FCRD) for different parameters with 5 main treatments viz. T₁ raw, T₂ with glaze (20%)+ IQF freezing, T3 treated with NaCl (2%) + STPP (3%) + glaze (20%)+ IQF freezing, T₄ Treated with NaCl (2%) + STPP (3%)+ blanching (75 °C) +IQF freezing + glaze(20%) and T₅ treated with NaCl (2%) + STPP (3%)+ cooking (95 °C)+ IQF freezing + glaze (20%) and frozen storage at – 18 °C for 120 days were analyzed for changes in physical, biochemical, microbiological and sensory parameters. It was observed that samples with pretreatment of NaCl (2%) + STPP(3%) + blanching ((75 °C) +IQF freezing + glaze (20%) and with NaCl (2%) + STPP (3%)+ cooking (95 °C)+ IQF freezing + glaze (20%) were opted the best treatment during frozen storage of 120 days and changes into the core parameters i.e. protein, fat, ash, moisture, drip loss, NPN, TVB-N, TMA-N and total plate count were observed decreasing trend with respect to other treatments.