Effect of Environmental Salinity on Sensory Characteristics of Penaeid Shrimp

Autor:	L. S. Papadopoulos, Gunnar Finne
Rok vydání:	1986
Předmět:	animal structures Wet weight Acid concentration biology fungi biology.organism_classification Free amino Shrimp Salinity Biochemistry Osmoregulation heterocyclic compounds Penaeus Food science Flavor Food Science
Zdroj:	Journal of Food Science. 51:812-814
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1986.tb13938.x
Popis:	White shrimp, Penaeus vannamei, acclimated to 10, 30 and 50 parts per thousand (ppt) salinities were evaluated for flavor by a trained sensory panel. The shrimp were also analyzed for tissue moisture, chloride, free amino acid concentration and free amino acid profile. Results of triangle tests showed a significant flavor difference between shrimp held at 10 and 50 ppt and 30 and 50 ppt but not between 10 and 30 ppt. On a wet weight basis, the free amino acid concentration was 81% higher in shrimp held at 50 ppt than at 10 ppt and 63% higher in shrimp held at 50 as compared to 30 ppt. However, between shrimp held at 30 as compared to 10 ppt the difference was only 11%. The difference in flavor intensity of shrimp held at different salinities appeared to be a direct reflection of the concentration of tissue free amino acids which serve as osmoregulators in shrimp tissue.
Databáze:	OpenAIRE
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