Effects of Soaking in Water at Different Temperatures and Time on Color of Cooked Pacific White Shrimp (Litopenaeus vannamei) Raised under Low and Normal Salinity Waters

Abstract

The effects of water temperature and soaking time on color of cooked Pacific white shrimp (Litopenaeus vannamei) raised under low and normal salinity water were studied. It was found that shrimp raised in both low and normal salinity levels soaked at 20oC for 15 minutes had the lowest lightness (L*) which was significantly different from control group (without soaking). However, redness (a*) and yellowness (b*) were not significantly different. Apparently, shrimp soaked at 20oC for 45 minutes had the highest a*, while those soaked at 10oC for 45 minutes had the highest b* and shear force (N). The sensory evaluation scores on color intensity of the shell, color, transparency and firmness of the meat determined by eight trained panelists were not significantly different (P>0.05), but photographically, the difference in overall color intensity of control and shrimp soaked at 20oC for 45 minutes could be detected.