Antioxidative effect of browned product of fructose on lipid oxidation and sensory attributes of Indian shrimp (Penaeus indicus) under frozen storage

The effect of browned product of fructose on lipid oxidation and sensory attributes of Indian shrimp (Penaeus indicus) was investigated during 6 month storage at-18°C. Sugar browning carried out at 100°C under alkaline condition (pH=10), then the browned sugar added to the shrimps in the rate of 15%. The assessment related to quality changes has been done at months 0, 1, 3 and 6th. The results showed that browned product of fructose reduced TBARS and FFA as compared with the control. Also, browned product of fructose resulted in reducing the rate of heme iron reduction of shrimp meat. Sensory assessment revealed that the use of browned product of fructose produced better sensory attributes (odor, taste and color) in comparison to the control. With respect to the results, browned product of fructose is a potential antioxidant to maintain the quality and improve sensory attributes of Penaeus indicus.