Heat penetration characteristics and quality of ready‐to‐eat shrimp in masala (Litopenaeusvannamei) in flexible retortable pouches

Abstract

Shrimps are the most traded commodity among the various seafood products exported from India. Though the frozen products are the major exporting items, there is ever increasing demand for valueadded products, especially in convenient ready-to-eat form. India is one of the major producers of aquacultured fish and shellfishes.Among the cultured shrimp species, Pacific white leg shrimp (Litopenaeus vannamei) has gained very quick popularity among the farmers in India owing to its fewer occurrences of diseases.Global production of L. vannamei in 2017 was 4.17 million metric tons and within that 4.61 lakh metric tons were India's contribution (FAO, 2018). Over the last two decades, the market for shrimp processed in airtight containers is increasing and touched US$ 2.54

Molecular Investigation of the Impact of Thermal Processing Techniques on Tropomyosin Crustacean Allergens

“…The proximal analyses results revealed that the protein level was altered among the raw and processed crustacean samples. A common reduction in protein level can be explained by protein denaturation based on high temperatures during thermal processes (Puthanangadi Dasan et al, 2021). Similarly, moisture and ash levels also decreased during thermal processing in both shrimp and prawn samples, which can be explained by physically removing moisture during the heat process.…”