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Journal of Aquatic Food Product Technology

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Instrumental Textural Changes in Raw White Shrimp During Iced Storage

N. Nunak & G. Schleining
a a b

Department of Food Engineering, Faculty of Engineering, King Mongkut's Institute of Technology Ladkrabang, Bangkok, Thailand
b

Department of Food Science and Technology, BOKU-University of Natural Resources and Applied Life Sciences, Vienna, Austria Published online: 18 Oct 2011.

To cite this article: N. Nunak & G. Schleining (2011) Instrumental Textural Changes in Raw White Shrimp During Iced Storage, Journal of Aquatic Food Product Technology, 20:4, 350-360, DOI: 10.1080/10498850.2011.575986 To link to this article: http://dx.doi.org/10.1080/10498850.2011.575986

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Journal of Aquatic Food Product Technology, 20:350360, 2011 Copyright Taylor & Francis Group, LLC ISSN: 1049-8850 print / 1547-0636 online DOI: 10.1080/10498850.2011.575986

Instrumental Textural Changes in Raw White Shrimp During Iced Storage

N. NUNAK 1 AND G. SCHLEINING2
1 Department of Food Engineering, Faculty of Engineering, King Mongkuts Institute of Technology Ladkrabang, Bangkok, Thailand 2 Department of Food Science and Technology, BOKU-University of Natural Resources and Applied Life Sciences, Vienna, Austria

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The general objective of this work was to evaluate the changes in the texture of raw white shrimp, stored whole in ice for up to 14 days, by instrumental texture analysis of the esh after peeling off the carapace. Effect of test method (relaxation, compression, texture prole analysis, cutting, and penetration tests), test speed (0.1, 0.5, and 1.0 mm/s), and test position on sample (second, third, and fourth segments of abdominal musculature) were studied to measure the textural attributes of shrimp. Mechanical parameters (force at yield point, stiffness, toughness, and shear/penetration work) increased signicantly during the 14 days of storage. Shrimp muscle maintained rm texture up to 4 days of storage after harvesting. At that time, the texture became soft, stiffness of the skin layer increased, and then pH values in the shrimp reached a value higher than 7 (alkaline). A linear model with a high coefcient of determination (R2 > 0.75, for all parameters obtained from the penetration test with the spherical probe) described adequately the mechanical properties of iced shrimp during storage. Comparing several methods, the penetration test on the second esh segment using a spherical probe at a speed of 0.1 mm/s and using penetration work as a parameter gave the best results to clearly indicate the changes in textural properties of iced shrimp with a high correlation coefcient during storage time (R2 = 0.83), while other test methods failed to provide an indication of deterioration. Keywords shrimp, freshness, iced storage, texture

Introduction
Shrimp is one of the most important shery products of Thailand (Government of Thailand, 2009). Freshness of shrimp is an important factor that determines its commercial value and potential for export. As the freshness of seafood declines, its appearance, taste, avor, and texture change (Kagawa et al., 2002). Preservation steps are needed to prolong the shelf life of fresh shrimp. Keeping shrimp on ice is widely accepted as an economical and readily available method. Several methods have been used to evaluate the freshness of shrimpsuch as physical analysis (color, texture, appearance), chemical analysis (pH, IMP, TVB, TMA, etc.), and biological analysis, etc. (Luzuriaga et al., 1997; Shin et al., 1998; Lakshmanan et al., 2002; Erickson et al., 2007; Pornrat et al., 2007).
Address correspondence to N. Nunak, Department of Food Engineering, Faculty of Engineering, King Mongkuts Institute of Technology Ladkrabang, Bangkok, 10520, Thailand. E-mail: kbnavaph@kmitl.ac.th

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Texture is not only the most important sensory characteristic of shrimp which affects the overall quality of fresh products but also one of the determinants of consumer acceptance. The deterioration of acceptable texture quality occurs during storage of raw shrimp. Fresh shrimp is relatively rm, and then becomes mushy during refrigerated storage (Ashie and Simpson, 1996; Kagawa et al., 2002; Hultmann and Rustad, 2004; Pornrat et al., 2007). Several studies have been carried out to evaluate the textural changes of fresh seafood during storage. Kagawa et al. (2002) used penetration, compression, and tensile tests to examine the changes in texture of squid. Espe et al. (2004) used a cutting test with Warner-Bratzler blade to evaluate the texture changes in salmon muscle. Jain et al. (2007) measured the changes in texture of sh with compression and penetration test, and Pornrat et al. (2007) used a knife blade cutting test to determine the deterioration of prawn muscle. Textural behavior is related to the structure of the food. Most foods have unique morphological characteristics which depend on the chemical and biophysical characteristics (Bourne, 1986). A great variety of instrumental methods have been employed for textural evaluation of seafood. The indiscriminate adaptation of methods carries a great risk with respect to the reliability and reproducibility of the results (Peleg, 1979). There are some published articles about the changes of shrimp texture during storage, as measured by both sensory and instrumental techniques, but no studies have established the most suitable test method under the appropriate test conditions for instrumental measurement. Therefore, the objectives of this article were (1) to determine the effect of crosshead speed (test speed) on the mechanical parameters of raw white shrimp, (2) to investigate and describe the changes in textural properties of raw white shrimp during iced storage using mechanical parameters, and (3) to identify the most suitable method to use for measuring changes in prawn texture.

Materials and Methods

Sample Preparation Live white shrimps, Litopenaeus vannamai, were purchased from a local vendor in Pratumthani province, Thailand, with a size range of 7080 count/kg. They were immediately washed, killed by immersing in ice, and held on ice for up to 14 days in an ice-box. Plastic baskets were put upside down at the bottom of an ice-box covered with alternate layers of ice and shrimp in order to prevent samples from contacting melted ice. The icebox was placed at ambient temperature. Shrimp were still intact and totally covered with ice during storage and randomly selected at 0, 1, 2, 3, 4, 6, 8, 10, and 14 storage days for textural attributes and pH analysis. A pH meter (Consort C830, Turnhout, Belgium), calibrated to buffers of pH 4.0 and 7.0 was used for pH measurements. A solution of one part shrimp and two parts distilled water was prepared. Analyses were recorded at the same regions (Figure 1a) as the texture evaluation (from the second to fourth segments of abdominal musculature), and the mean value of each shrimp was used. The heads were manually removed and shrimp peeled, leaving the shell and the tail in the last segment. The width and thickness of the second segment of musculature was measured with a vernier caliper (Figure 1c). Twenty replicates were performed (n = 20). The average weight and thickness of prepared shrimp were 8.1 0.7 g and 10.9 0.3 mm, respectively.

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(a)

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(b) 1st segment 2nd segment 3rd segment 4th segment 5th segment (c) Width Skin Flesh

Thickness

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Figure 1. Position of (a) shrimp muscle segments, (b) cut shrimp, and (c) size measuring.

Measurement of Mechanical Parameters Mechanical properties of sample were measured by using the Texture Analyser (SMSTA-XT.PLUS, Stable Microsystems Ltd., Surrey, United Kingdom). A computer using the Texture Expert Ver.2.0 software from SMS was used to operate the instrument. In principle, the mechanical parameters can be correlated to texture parameters as determined by a sensory panel. The relaxation test is representative of applying the compression force, while the cutting/shearing test using a craft knife blade is representative of applying compression and shear forces. Compression and shearing tests were carried out using the Texture Analyser with a 50-kg load cell. A trigger force of 0.05 N was selected to detect the contact between probe and the sample surface. The force was recorded at 250 points/s. This rate was enough to accurately capture the test peaks. Type of probe and extracted parameters from force-time or force-distance curves of each test are presented in Table 1. Several types of probes were attached to the Texture Analyser for different testingfor example, a craft Table 1 Type of probe and extracted parameters for each test Test Relaxation Type of probe Flat-ended cylindrical probe 50 mm Extracted parameters Maximum force/relative elasticity/residual relaxation area Force at YP/modulus of elasticity Hardness/springiness/cohesiveness/chewiness Force at YP/toughness/stiffness/shear work Force at YP/toughness/stiffness/penetration work Force at YP/toughness/stiffness/penetration work

Compression TPA Cutting-shear Penetration

Craft knife Flat-ended cylindrical probe 2 mm Spherical probe 5 mm

Textural Changes in Shrimp During Iced Storage

(a) 12 10 Force (N) 8 6 4 2 0 0 2 4 6 Distance (mm) 8 10 X Y Force (N) (b) 6 5 4 3 2 1 0

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0.5

1.5 2 2.5 Distance (mm)

3.5

Figure 2. Force-distance curves of stored shrimp on ice for 1 day from (a) cutting test and (b) relaxation test at test speed of 0.1 mm/s. Circle X and circle Y demonstrated the force and distance at the YP at a thin skin and a eshy inner layer, respectively.

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knife was used for the shearing test; a 50-mm compression plate was used for relaxation, compression, and texture prole analysis (TPA) tests; and at-ended cylindrical and spherical probes were used for the penetration test. Ten replicates were performed for all tests at each storage day (n = 10). Relaxation Test. This test measures the change in force over a period of time at a constant level of deformation. As the product is compressed and then held with less compression, the force will increase again as the product slowly recovers its original shape (Bourne, 2002). The maximal deformation (20% of sample height) was selected because at this condition the shrimp muscle still was able to return to its original height (Figure 2b). Bourne (2002) recommended that the maximal deformation should not be more than 20% of sample thickness, especially in fruits and vegetables. From a preliminary test during this study, the compressive strain imposed on the sample during relaxation test was 5, 10, and 20%. It was found that relative elasticity values were not signicantly different among three deformations at the same test speed and that the coefcient of variation at 20% deformation was the lowest. Therefore, a 20% deformation and a stress relaxation of 90 s were selected as the key conditions for the relaxation test, since this is long enough for the force to decay to 20% of its original value. The evaluated parameter was the relative elasticity determined from the ratio of force at 90 s to force at 20% deformation. Compression Test. Samples were compressed to 60% of their original thickness with a test speed of 0.1 mm/s. This test speed was evaluated from the experiment under the topic determination of effect of test speed. Throughout the compression, no sample expanded more than the diameter of the probe. Mechanical parameters of interest were force at yield point (YP) and the modulus of elasticity. Force at YP is the peak force during compression or at failure. The force was plotted (on the y-axis) over time (on the x-axis) as presented in Figure 3. Modulus of elasticity was obtained from the slope of the initial linear portion of the curves as reported in Szczesniak (1983). Texture Prole Analysis. Samples were compressed twice to 60% of their original thickness with a test speed of 0.1 mm/s. The same percentage of deformation was used for the compression test. Four parameters (hardness, springiness, cohesiveness, and chewiness; Table 1) were calculated based on denitions of Bourne (2002).

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(a) 6 5 4 3 2 1 0 0 day 0 50 Time (s) day 1 day 2 (c) Force (N) 120 100 80 60 40 20 0 0 100

N. Nunak and G. Schleining

(b) 120 100 80 60 40 20 0

Force (N)

Force (N)

150 day 3 day4

0 day0

20

40 day1

60 Time (s) day2

80

100 day3

120 day4

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100 day 1

200 Time (s) day 2 day 3

300 day 4

day 0

Figure 3. Force-time curves of shrimp during iced storage from (a) relaxation test, (b) compression test, and (c) texture prole analysis. Instrumental curves of shrimp at each iced-storage day are mainly similar making it difcult to visually differentiate between the curves.

Cutting and Penetration Tests. Samples were cut with a stainless steel craft knife or penetrated with 2-mm diameter stainless steel cylindrical and spherical probes into the muscle to 90% of their original thickness with test speeds of 0.1, 0.5, and 1.0 mm/s. These speeds were selected under the concept that a detailed fractural behavior would be obtained at the low test speed, and they should be low enough to capture all the test peaks correlating the detail of shrimp muscle. The extracted parameters (force at YP, toughness, stiffness, and work) are listed in Table 1. The denition of toughness is dened as an area under the force-deformation curve until the yield point was reached. It is a measure of the total energy required to penetrate through the sample (Sajeev et al., 2004; Jain et al., 2007). Stiffness is the resistance of a visco-elastic body to deection. It is determined from the gradient of the force-distance curve (Jain et al., 2007), as shown in Figure 2a. Generally, the shrimp body is covered with a shell or cuticle in an outer layer and a eshy inner layer that is enveloped with a thin skin called the epidermis (Mantel, 1983; Figure 1b). Observing the force-distance curves obtained from cutting and penetrating tests demonstrated the skin structures of shrimp classied from the yield point at a thin skin (X point) and at a eshy inner layer (Y point; Figure 2a).

Experiments Determination of Effect of Test Speed. The individual samples stored for 1 day were subjected to relaxation and cutting tests at different test speeds of 0.1, 0.5, and 1.0 mm/s. Preliminary results showed that cuts at the lower speed of 0.1 mm/s were time consuming. During tests at the upper test speed of 1.0 mm/s, the probe heavily contacted the surface of the sample. Therefore, the force at this starting point was not the correct value.

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Determination of Position of Shrimp Muscle. Penetration testing with the cylindrical probe and cutting test with a craft knife blade was carried out for samples stored for 1 day at the positions of second, third, and fourth shrimp muscle segments, as shown in Figure 1a. Selection of the Most Suitable Method for Indicating the Change of Shrimp Texture. In order to investigate and select an instrumental method for indicating the changes of mechanical properties of shrimp muscle during iced storage, several methodssuch as TPA, relaxation, compression, penetration, and cutting testswere applied to the samples. All extracted mechanical parameters were correlated to the storage time and pH values for evaluating the texture deterioration of raw white shrimp. Statistical Analysis Force-distance tables were obtained from the instrumental tests with the Texture Analyser (SMS-TA-XT.PLUS). Mechanical parameters extracted from the force-distance curves were evaluated with the texture expert software. Tables and diagrams were created with MS-Excel 2007. Statistical parameters, such as the mean, the standard deviation of parameters, and the signicant difference of parameters, were determined by analysis of variance (ANOVA) and Duncans multiple range test (p 0.05).

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Results and Discussion

Effect of Test Speed Raw white shrimps stored in ice for 1 day were tested for relaxation and cutting resistance. Typical force-distance curves obtained from relaxation and cutting tests are shown in Figure 2. All extracted parameters from relaxation curves were not signicantly different for all three test speeds. In addition, damage to the sample was observed at the test speeds of 0.5 and 1.0 mm/s. Two consecutive peaks of forces were identied during the cutting method (Figure 2a), which was caused by the blade movement through the skin and then into the esh of shrimp (Figure 1b). Once the skin of the shrimp had been sheared, the force dropped until the blade started to shear the muscle below, thus increasing again. It was observed that the distance between the rst and second peak increased as the test speed decreased. It was clear that the evaluation of skin and esh of shrimp was obtained at the lowest test speed (data not shown). Similar ndings to this study are reported by Luyten et al. (1992) and Ravi et al. (2007) for snack foods. They found that a detailed fractural behavior was obtained at the low test speed. The most accurate details are obtained by moving the probe during testing as slowly as possible. Mechanical parameters extracted from cutting curves increased with increasing of test speeds, and there was a signicant difference among three test speeds as shown in Table 2. The coefcient of variation of all extracted parameters at 0.1 mm/s of test speed was lower than that obtained at 0.5 and 1.0 mm/s. Therefore, the test speed of 0.1 mm/s was selected for all further experiments.

Position of Testing on the Sample Shrimp samples were sliced at the second, third, and fourth junctions of the abdominal musculature. Penetrating and cutting tests were selected to test the samples. According to the discussion presented in the previous section, applying compression and shear forces

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N. Nunak and G. Schleining Table 2 Extracted parameters from cutting curves at different test speeds

Loading rate (mm/s) 0.1 0.5 1.0

Force at YP (N) 7.09 0.42 8.07 0.57b 9.38 0.70c

a

Toughness (N.mm) 36.77 0.84 38.36 0.89b 50.06 1.47c

a

Stiffness (N/mm) 2.20 0.24a 2.88 0.26b 3.28 0.31c

Data were analyzed with n = 10. Experiments with different superscripts (a, b, c) within the same column are signicantly different (p < 0.05).

Table 3 Force and distance between X1 and Y1 points (Figure 2) of shrimp stored for 1 day Difference of force (N) Difference of distance (mm) Penetrating2 0.95 0.47a 0.39 0.14ab 0.01 0.83b Cutting2 1.58 0.20c 1.27 0.07b 0.88 0.24a

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Segment (no.) 2 3 4

Penetrating2 3.34 0.89b 1.59 0.86a 1.29 0.68a

Cutting2 3.77 0.83b 1.68 1.16a 1.34 0.44a

1 X and Y points demonstrated to force and distance at probe cut a thin skin and a eshy inner layer, respectively. 2 Data were analyzed with n = 10. Experiments with different superscripts (a, b, c) within the same column are signicantly different (p < 0.05).

was appropriate to investigate the changing mechanical properties of shrimp during storage. Force and distance differences between two peak forces (Figure 2a) obtained from the curve were used as indicator parameters to determine the effect of testing position on the sample. The results from both penetration and cutting tests for all three positions are presented in Table 3. It can be seen that for both tests, moving of the probe into the sample at the second segment of muscle bundle gave the highest measurement and could best describe the textural changes of skin and esh of shrimp during storage. This is due to the second segment being the thickest part of the abdomen. Therefore, the test was carried out at the second segment of the abdominal musculature of shrimp for the subsequent experiments. Texture Changes Relaxation, compression, TPA, cutting, and penetration tests were performed in order to examine textural changes of shrimp during iced storage for 14 days. It was observed (Figure 3) that there were no signicant changes of mechanical parameters obtained from TPA, relaxation, and compression tests (p > 0.05; evaluated data for days 6 to 14 not shown as these were no different from the earlier samples). Only penetration and cutting test curves presented differences among ice-storage days. Typical force-distance curves of iced storage shrimp obtained from penetration and cutting tests are shown in Figure 4. Similar trends were found for all tests under the same conditions. The shape of the forcedistance curves divided into compression and cutting parts was similar for all fresh and iced samples. In the rst part, there was a rapid increase of the force up to a YP over

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Figure 4. Force-distance curves of iced shrimp from (a) cutting test with craft knife blade and (b) penetration test with cylindrical and (c) spherical probes. Instrumental curves of shrimp at each iced-storage day are similar making it difcult to differentiate between the curves.

a distance of probe movement which depended on the type of testing and storage time. Force at YP was specied as the force where the probe pierced into the external layer or skin of shrimp. During the rst part, samples were deformed and compressed without any cutting or penetrating of the shrimp muscle. Several mechanical parameters were extracted from force-distance curves; however, only force at YP, stiffness, toughness, and shear/penetrating work could detect texture changes during storage. The results are shown in Table 4. It was observed that obtained results from cutting and penetration tests show a similar trend, due to the similarity of the method used. This is probably because all of them were performed the same as the two parts described above. As expected, there were no signicant differences among mechanical parameter values and pH values for the rst 4 days of storage (p > 0.05). This means that no signicant changes in texture of raw shrimp occurred during the rst 4 days of storage. From a texture perspective, shrimp should not be kept on ice for more than 4 days (Table 4). These results are in agreement with ndings by Erickson et al. (2007). In addition, during storage the extracted parameters increased as the period increased from 0 to 14 days. These ndings are in contradiction to the ndings of Pornrat et al. (2007) who reported that the shear force decreased as the storage time increased. This discrepancy with our ndings might be due to the different type of shrimp family as well as instrumental method and conditions. Textural properties of freshwater prawn were observed by Pornrat et al. (2007), while white shrimp raised under saline conditions were investigated in this study. Espe et al. (2004), Ofstad et al. (2006), and Erickson et al. (2007) have reported that during storage the texture became soft due to the protein degradation. In this study, the probes moved very slowly into the sample which caused the compression force that occurred on the skin as the major force for cutting or penetrating tests. The skin of shrimp stored on ice was stiffer, while shrimp meat changed into a soft texture during storage time. This is due to the degradation of protein by an enzyme released from the hepatopancreas. It is difcult for probes to enter the shrimp esh

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Table 4 Extracted mechanical parameters obtained from force-distance curves of raw white shrimp during iced storage for 14 days
Penetration test (sphere) Penetration test (cylinder)

Cutting test (craft knife)

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Day 0 1 2 3 4 6 8 10 12 14

pH 6.30.02a 6.40.01a 6.50.02b 6.60.03c 6.80.05d 7.00.01e 7.10.01e 7.10.01e 7.20.01f 7.20.01f

Stiffness (N/mm) 1.380.17a 1.460.09ab 1.380.16a 1.310.24a 1.350.20a 1.680.27c 1.660.23bc 1.880.08c 1.690.13c 1.730.23c

Toughness (N.mm) 15.64.75ab 19.31.99ab 18.14.81ab 12.95.90a 15.94.85ab 26.77.85de 21.68.31bcd 30.56.01e 25.23.74cde 26.96.59de

Shear work (N.mm) 36.44.75a 36.42.00a 37.63.53ab 41.22.78b 39.02.66ab 46.45.64c 49.83.23cd 55.54.74e 52.73.56de 50.05.95cd Force at YP (N) 5.20.94a 5.30.45a 5.50.81a 6.00.85a 5.70.22a 10.31.00c 8.91.85b 11.20.46c 10.11.64c 11.01.08c Stiffness (N/mm) 0.820.14a 0.860.07ab 0.900.08ab 0.990.12b 0.920.04ab 1.370.09cd 1.330.22c 1.510.04d 1.370.20cd 1.490.10d Toughness (N.mm) 10.32.51a 10.51.03a 11.02.03a 12.12.36a 11.70.63a 27.94.79c 17.99.56b 29.92.62c 25.97.89c 28.95.98c Force at YP (N) 4.40.58a 4.80.74ab 5.20.54bc 4.90.80abc 5.3056bc 5.00.85abc 4.70.57ab 5.50.68c 4.90.44abc 5.40.71bc

Penetration work (N.mm) 13.82.67a 14.11.77a 15.42.61a 17.42.26a 17.00.73a 33.57.74c 25.65.23b 36.14.15c 31.48.54c 37.49.01c

Stiffness (N/mm) 0.770.09a 0.790.07a 0.850.07ab 0.850.09abc 0.900.09bc 0.860.11abc 0.840.07ab 0.920.12bc 0.850.07ab 0.950.09c

Toughness (N.mm) 7.91.73a 9.12.14ab 11.11.48bcd 9.82.37abcd 10.81.48bcd 10.52.89bcd 9.31.89abc 11.72.05d 10.51.36bcd 11.52.44cd

Penetration work (N.mm) 13.33.20a 18.64.24b 19.63.80bc 17.55.50b 20.54.45bd 21.53.41bcd 18.84.82bc 23.13.32cd 20.73.00bcd 24.83.5d

Data were analyzed with n = 10. Experiments with different superscripts (a, b, c, d, e, f) within the same column are signicantly different (p < 0.05).

Textural Changes in Shrimp During Iced Storage Table 5 Linear prediction equations of mechanical parameters for iced-storage days as the independent variable
Test Cutting: Craft knife Penetration: Sphere Cylinder Force at YP(N) Stiffness (N/mm) Toughness (N.mm) Shear/penetration work (N.mm)

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Y = 0.303x + 8.76 Y = 0.033x + 1.35 Y = 0.946x + 15.61 Y = 1.363x + 36.33 R2 = 0.59 R2 = 0.67 R2 = 0.61 R2 = 0.83 Y = 0.485x + 4.99 R2 = 0.82 Y = 0.037x + 4.79 R2 = 0.27 Y = 0.053x + 0.84 R2 = 0.85 Y = 0.008x + 0.81 R2 = 0.51 Y = 1.545x + 9.33 R2 = 0.76 Y = 0.154x + 9.30 R2 = 0.40 Y = 1.818x + 13.26 R2 = 0.83 Y = 0.513x + 16.75 R2 = 0.61

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as demonstrated with the increasing of YP, stiffness, or toughness value. Generally, fresh shrimp have a rm-textured meat resulting in the probe moving easily into the inner part; therefore, parameters obtained from fresh shrimp were the lowest compared with others stored shrimp. On the other hand, the fast movement of probes (high speed of testing), as in the experiment conducted by Pornrat et al. (2007), led them to easily cut or penetrate into the sample. In this case, the shear force that occurred in the esh was more important than the compression force that occurred on the skin; therefore, evaluated mechanical parameters that directly related to the shear force were used to identify the rmness of shrimp meat. For low test speed conditions (in this study), mechanical parameters related to shrimp texture both at a skin layer and at a eshy inner layer. They could be used to indicate texture changes during storage as the time increased, the stiffness of skin increased, and the texture became soft. Many parameters were represented by linear models with the storage time as an independent variable (Table 5). Those extracted from curves of the penetration test with spherical probe were adequately represented by linear models; however, those from cutting other than shear/penetration and penetrating with cylindrical probe did not have a good t. The slopes of linear models explained the changes in texture during storage and gave the highest value when plotted between penetration work and the number of ice-storage days.

Conclusion
Studies on textural properties of raw white shrimp during iced storage by instrumental measurement indicated considerable textural changes were occurring. The mechanical tests involving compression and shear forcessuch as penetration with cylindrical and spherical probes and cutting with a craft knifecan be used to classify the quality of raw white shrimp during storage. Shrimp muscle maintained a rm texture up to 4 days of storage after harvesting; following this period, the texture became soft, and stiffness on the skin layer increased. There were no signicant differences in some of the mechanical parameter values among the rst 4 days of storage (p > 0.05). Comparing several methods, the penetration test using the spherical probe gave the best results to clearly indicate the changes in textural properties of shrimp during storage time and showed a high correlation coefcient using a linear model. It can be concluded that the changes in textural properties of iced shrimp during storage can be explained and distinguished by the instrumental

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measurement with the penetration test using penetration work as a parameter measured on the second segment of peeled shrimp esh using a test speed of 0.1 mm/s.

References
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