Comparative Evaluation of Patties Prepared from Pacific White Shrimps (Litopenaeus vannamei) Grown in Inland Saline Water and Brackish Water Regimes during Frozen Storage

Abstract

ABSTRACT In this study, an attempt has been made to develop shrimp patties from inland saline water reared vannamei (ISRV) and compare its quality with that from brackish water reared vannamei (BWRV) under storage conditions at −18°C for 4 months. The patties prepared from ISRV had tantamount protein (21.69%), high ash (1.62%) and low fat (0.31%) content as compared with BWRV patties, which had protein, ash and fat content as 22.45%, 1.52% and 0.43% respectively. No significant difference was observed in sensory scores of the patties. Trimethylamine, total volatile base nitrogen, total viable bacterial count and staphylococcal count were significantly increasing during storage and are within the acceptable limits. Peroxide value and TBARS increased during storage and slightly higher values observed in ISRV. This study concluded that overall quality and shelf life of patties prepared from ISRV was comparable with BWRV and there is no significant effect observed under frozen conditions.