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Instrumental Textural Changes in RawWhite Shrimp During Iced StorageN. Nunak

a& G. Schleining

b

a

Department of Food Engineering, Faculty of Engineering, KingMongkut's Institute of Technology Ladkrabang, Bangkok, ThailandbDepartment 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

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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. NUNAK1 AND G. SCHLEINING2

1Department of Food Engineering, Faculty of Engineering, King Mongkuts

Institute of Technology Ladkrabang, Bangkok, Thailand2Department of Food Science and Technology, BOKU-University of Natural

Resources and Applied Life Sciences, Vienna, Austria

The general objective of this work was to evaluate the changes in the texture of rawwhite shrimp, stored whole in ice for up to 14 days, by instrumental texture analysisof the flesh after peeling off the carapace. Effect of test method (relaxation, compres-sion, texture profile analysis, cutting, and penetration tests), test speed (0.1, 0.5, and1.0 mm/s), and test position on sample (second, third, and fourth segments of abdomi-nal musculature) were studied to measure the textural attributes of shrimp. Mechanicalparameters (force at yield point, stiffness, toughness, and shear/penetration work)

increased significantly during the 14 days of storage. Shrimp muscle maintained firmtexture 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 avalue higher than 7 (alkaline). A linear model with a high coefficient of determination(R2 > 0.75, for all parameters obtained from the penetration test with the sphericalprobe) described adequately the mechanical properties of iced shrimp during storage.

Comparing several methods, the penetration test on the second flesh segment using aspherical probe at a speed of 0.1 mm/s and using penetration work as a parameter gavethe best results to clearly indicate the changes in textural properties of iced shrimp witha high correlation coefficient during storage time (R2 = 0.83), while other test methodsfailed to provide an indication of deterioration.

Keywords shrimp, freshness, iced storage, texture

Introduction

Shrimp is one of the most important fishery 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, flavor,

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:[email protected]

350


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Textural Changes in Shrimp During Iced Storage 351

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 accep-

tance. The deterioration of acceptable texture quality occurs during storage of raw shrimp.

Fresh shrimp is relatively firm, 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 fish 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 mor-

phological 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 withrespect 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 mea-

surement. 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 immedi-

ately 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 ice-

box was placed at ambient temperature. Shrimp were still intact and totally covered withice 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 seg-

ments 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 mea-

sured 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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352 N. Nunak and G. Schleining

1stsegment

2ndsegment

3rdsegment

4thsegment

5thsegment

Thickness

Width

Skin

Flesh

(a) (b)

(c)

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 (SMS-

TA-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 sen-

sory 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 compres-

sion 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 Type of probe Extracted parameters

Relaxation Flat-ended

cylindrical probe

50 mm

Maximum force/relative elasticity/residual

relaxation area

Compression Force at YP/modulus of elasticity

TPA Hardness/springiness/cohesiveness/chewiness

Cutting-shear Craft knife Force at YP/toughness/stiffness/shear work

Penetration Flat-ended

cylindrical probe

2 mm

Force at YP/toughness/stiffness/penetration

work

Spherical probe

5 mm

Force at YP/toughness/stiffness/penetration

work


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0

2

4

6

8

10

12

0 2 4 6 8 10

Distance (mm)

For

ce

(N)

0

1

2

3

4

5

6

0 0.5 1 1.5 2 2.5 3 3.5

Distance (mm)

Force

(N)

(b)(a)

X

Y

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 fleshy inner layer, respectively.

knife was used for the shearing test; a 50-mm compression plate was used for relaxation,

compression, and texture profile analysis (TPA) tests; and flat-ended cylindrical and spher-

ical 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 con-

dition 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 sam-ple 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 significantly different among three

deformations at the same test speed and that the coefficient of variation at 20% deforma-

tion 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 testspeed 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 Profile Analysis. Samples were compressed twice to 60% of their original thick-

ness 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 definitions of Bourne (2002).


6/12


0

1

2

3

4

5

6

0 50 100 150

Time (s)

Force

(N)

day 0 day 1 day 2 day 3 day4

020

40

60

80

100

120

0 20 40 60 80 100 120

Time (s)

Force

(N)

day0 day1 day2 day3 day4

0

20

40

60

80

100

120(c)

(b)(a)

0 100 200 300

Time (s)

Force

(N)

day 0 day 1 day 2 day 3 day 4

Figure 3. Force-time curves of shrimp during iced storage from (a) relaxation test, (b) compression

test, and (c) texture profile analysis. Instrumental curves of shrimp at each iced-storage day are

mainly similar making it difficult to visually differentiate between the curves.

Cutting and Penetration Tests. Samples were cut with a stainless steel craft knife or pene-

trated with 2-mm diameter stainless steel cylindrical and spherical probes into the muscleto 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 definition of toughness is defined 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 deflection. 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 fleshy 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 classified from the yield point at a thin skin (X

point) and at a fleshy inner layer (Y point; Figure 2a).

Experiments

Determination of Effect of Test Speed. The individual samples stored for 1 day were sub-

jected 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.


7/12


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 ofmechanical 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 param-

eters, and the significant difference of parameters, were determined by analysis of variance

(ANOVA) and Duncans multiple range test (p 0.05).

Results and Discussion

Effect of Test Speed

Raw white shrimps stored in ice for 1 day were tested for relaxation and cutting resis-

tance. Typical force-distance curves obtained from relaxation and cutting tests are shownin Figure 2. All extracted parameters from relaxation curves were not significantly differ-

ent 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 identified during the

cutting method (Figure 2a), which was caused by the blade movement through the skin and

then into the flesh 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 first and second peak increased as the test

speed decreased. It was clear that the evaluation of skin and flesh of shrimp was obtained

at the lowest test speed (data not shown). Similar findings to this study are reported by

Luyten et al. (1992) and Ravi et al. (2007) for snack foods. They found that a detailed frac-

tural 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 significant

difference among three test speeds as shown in Table 2. The coefficient 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


8/12


Table 2

Extracted parameters from cutting curves at different test speeds

Loading rate (mm/s) Force at YP (N) Toughness (N.mm) Stiffness (N/mm)

0.1 7.09 0.42a 36.77 0.84a 2.20 0.24a

0.5 8.07 0.57b 38.36 0.89b 2.88 0.26b

1.0 9.38 0.70c 50.06 1.47c 3.28 0.31c

Data were analyzed withn = 10. Experiments with different superscripts (a, b, c) within the samecolumn are significantly 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)

Segment (no.) Penetrating2

Cutting2

Penetrating2

Cutting2

2 3.34 0.89b 3.77 0.83b 0.95 0.47a 1.58 0.20c

3 1.59 0.86a 1.68 1.16a 0.39 0.14ab 1.27 0.07b

4 1.29 0.68a 1.34 0.44a 0.01 0.83b 0.88 0.24a

1X and Y points demonstrated to force and distance at probe cut a thin skin and a fleshy innerlayer, respectively.

2Data were analyzed withn = 10. Experiments with different superscripts (a, b, c) within the samecolumn are significantly different (p < 0.05).

was appropriate to investigate the changing mechanical properties of shrimp during stor-

age. 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 sam-

ple at the second segment of muscle bundle gave the highest measurement and could best

describe the textural changes of skin and flesh of shrimp during storage. This is due to

the second segment being the thickest part of the abdomen. Therefore, the test was car-

ried 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 significant 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 force-

distance curves divided into compression and cutting parts was similar for all fresh and

iced samples. In the first part, there was a rapid increase of the force up to a YP over


9/12


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 difficult to differentiate between the curves.

a distance of probe movement which depended on the type of testing and storage time.

Force at YP was specified as the force where the probe pierced into the external layer

or skin of shrimp. During the first part, samples were deformed and compressed with-

out 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 sig-

nificant differences among mechanical parameter values and pH values for the first 4 days

of storage (p > 0.05). This means that no significant changes in texture of raw shrimp

occurred during the first 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 findings

by Erickson et al. (2007). In addition, during storage the extracted parameters increasedas the period increased from 0 to 14 days. These findings are in contradiction to the find-

ings of Pornrat et al. (2007) who reported that the shear force decreased as the storage

time increased. This discrepancy with our findings might be due to the different type of

shrimp family as well as instrumental method and conditions. Textural properties of fresh-

water 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 difficult for probes to enter the shrimp flesh


10/12

Table4

Extractedmechanical

parametersobtainedfrom

force

-distancecurvesofraw

whitesh

rimpduringicedstoragefor14

days

Cuttingtest(

craftknife)

Penetrationtest(sphere)

Penetrationtest(cy

linder)

Stiffness

Toughness

Shear

work

ForceatYP

Stiffness

Toughness

Penetration

work

ForceatYP

Stiffness

Toug

hness

Penetration

work

Day

pH

(N/mm)

(N.mm)

(N.mm)

(N)

(N/mm)

(N.mm)

(N.mm)

(N)

(N/mm)

(N.mm)

(N.mm)

0

6.3

0.0

2a

1.3

80.1

7a

15.6

4.75ab

36.4

4.7

5a

5.2

0.9

4a

0.8

20.1

4a

10.3

2.5

1a

13.8

2.6

7a

4.4

0.5

8a

0.7

70.0

9a

7.9

1.7

3a

13.3

3.2

0a

1

6.4

0.0

1a

1.4

60.0

9ab

19.3

1.99ab

36.4

2.0

0a

5.3

0.4

5a

0.8

60.0

7ab

10.5

1.0

3a

14.1

1.7

7a

4.8

0.7

4ab

0.7

90.0

7a

9.1

2.1

4ab

18.6

4.2

4b

2

6.5

0.0

2b

1.3

80.1

6a

18.1

4.81ab

37.6

3.5

3ab

5.5

0.8

1a

0.9

00.0

8ab

11.0

2.0

3a

15.4

2.6

1a

5.2

0.5

4bc

0.8

50.0

7ab

11.1

1.4

8bcd

19.6

3.8

0bc

3

6.6

0.0

3c

1.3

10.2

4a

12.9

5.90a

41.2

2.7

8b

6.0

0.8

5a

0.9

90.1

2b

12.1

2.3

6a

17.4

2.2

6a

4.9

0.8

0abc

0.8

50.0

9abc

9.8

2.3

7abcd

17.5

5.5

0b

4

6.8

0.0

5d

1.3

50.2

0a

15.9

4.85ab

39.0

2.6

6ab

5.7

0.2

2a

0.9

20.0

4ab

11.7

0.6

3a

17.0

0.7

3a

5.3

056bc

0.9

00.0

9bc

10.8

1.4

8bcd

20.5

4.4

5bd

6

7.0

0.0

1e

1.6

80.2

7c

26.7

7.85de

46.4

5.6

4c

10.3

1.0

0c

1.3

70.0

9cd

27.9

4.7

9c

33.5

7.7

4c

5.0

0.8

5abc

0.8

60.1

1abc

10.5

2.8

9bcd

21.5

3.4

1bcd

8

7.1

0.0

1e

1.6

60.2

3bc

21.6

8.31bcd

49.8

3.2

3cd

8.9

1.8

5b

1.3

30.2

2c

17.9

9.5

6b

25.6

5.2

3b

4.7

0.5

7ab

0.8

40.0

7ab

9.3

1.8

9abc

18.8

4.8

2bc

10

7.1

0.0

1e

1.8

80.0

8c

30.5

6.01e

55.5

4.7

4e

11.2

0.4

6c

1.5

10.0

4d

29.9

2.6

2c

36.1

4.1

5c

5.5

0.6

8c

0.9

20.1

2bc

11.7

2.0

5d

23.1

3.3

2cd

12

7.2

0.0

1f

1.6

90.1

3c

25.2

3.74cde

52.7

3.5

6de

10.1

1.6

4c

1.3

70.2

0cd

25.9

7.8

9c

31.4

8.5

4c

4.9

0.4

4abc

0.8

50.0

7ab

10.5

1.3

6bcd

20.7

3.0

0bcd

14

7.2

0.0

1f

1.7

30.2

3c

26.9

6.59de

50.0

5.9

5cd

11.0

1.0

8c

1.4

90.1

0d

28.9

5.9

8c

37.4

9.0

1c

5.4

0.7

1bc

0.9

50.0

9c

11.5

2.4

4cd

24.8

3.5

d

D

atawereanalyzedwithn

=

10.

Experimentswithdifferentsuperscripts(a,

b,c

,d,e,

f)withinthesamecolumnaresig

nificantlydifferent(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

coefficient using a linear model. It can be concluded that the changes in textural proper-

ties of iced shrimp during storage can be explained and distinguished by the instrumental


12/12


measurement with the penetration test using penetration work as a parameter measured on

the second segment of peeled shrimp flesh using a test speed of 0.1 mm/s.

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textural changes in iced shrimp

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