Biochemical,microbiological and sensory changes in shrimp (Panaeus aztecus) dipped in different solutions using face‐centred central composite design |
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Authors: | Violeta T Pardio Krzysztof N Waliszewski Paula Zuñiga |
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Affiliation: | 1. Universidad Veracruzana, Facultad de Medicina Veterinaria y Zootecnia, Circunvalación esq Ya?ez, 91710 Veracruz, Mexico;2. Unidad de Investigación y Desarrollo en Alimentos, Instituto Tecnológico de Veracruz, M.A. de Quevedo 2779, 91700 Veracruz, Ver. México |
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Abstract: | Biochemical, microbiological and sensory changes during shelf‐life at ?1 °C were determined in shrimp (Panaeus aztecus) previously dipped in ascorbic acid, citric acid, potassium sorbate and 4‐hexyl resorcinol solutions using face‐centred central composite design. Microbiological count, trimethylamine and hypoxantine production were measured. The lowest level of the total psychrotrophic bacteria, hypoxantine and trimethylamine were found in samples dipped in all containing chemicals solutions comparing to control treatment. Sensory studies showed that treatment A (ascorbic acid 4.50, citric acid 0.12, potassium sorbate 18.60 and 4‐hexyl resorcinol 0.25, all g L?1) and B (ascorbic acid 4.37, citric acid 1.26, potassium sorbate 7.03 and 4‐hexyl resorcinol 0.25, all g L?1) did not alter the typical sensory features of shrimp and were effective at delaying the bitter off‐flavour formation for 26 days. This study constitutes a promising alternative to extent shelf‐life of shrimp kept at ?1 °C without freezing. |
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Keywords: | Additives 4‐Hexyl resorcinol hypoxantine shrimp sensory analysis TMA |
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