Effect of pre-cooking and cooking on quality and sensory parameters of Peeled and unpeeled Pacific white shrimp (Litopenaeus vannamei) during the condition storage

In this study, the effect of cooking and pre-cooking methods was done on quality and sensory factors of peeled and un peeled whiteleg western shrimp. Free fatty acids, pH indices, TBARs, volatile nitrogen bubbles (TVB-N) and sensory factors such as tissue, Odor, taste were evaluated during 16 days of storage at -18 ° C. Cooking and pre-cooking of shrimp were done by boiling, in which the shrimp was heated to 80 ° C for 5 minutes to cooking and 3 minutes to pre-cooking. The lowest of factors such thiobarbituric acid was in unpeeled raw shrimp and the highest in peeled cooking, for pH in unpeeled raw shrimp and peeled cooking, for TVB-N, unpeeled raw shrimp and the highest in peeled cooking and for FFA index peeled cooking and the highest in peeled raw shrimp. The results showed heating would maintain the quality indices during the maintenance period.