Effect of Different Processing Methods on the Texture of Black Tiger (Penaeus monodon) and Pacific White Shrimp (Litopenaeus vannamei)

Abstract

Shrimp is one of the most popular seafood around the world. Sensory characteristics, especially textural parameters are major concerns of consumers for fish and shellfish. For this reason, it is important to measure the effect of the processing methods on texture. This study reports the effect of various processing methods on the instrumental texture profile of pacific white shrimp (Litopenaeus vannamei) and black tiger shrimp (Penaeus monodon). Hardness 1 of L. vannamei decreased during blanching, cooking and steaming whereas in P. monodon the reverse was true. Similar to hardness 1, in cooked L. vannamei hardness 2 value decreased but it increased in cooked P. monodon. Increase in chewiness in P. monodon was observed during cooking and blanching but in L. vannamei, chewiness decreased during cooking and blanching but increased during microwave cooking. Variation in textural parameters was observed with different processing methods and different shrimp species.