Cooking and packaging methods affect consumer acceptability and shelf life of ready-to-eat gulf brown shrimp.

摘要

The objective of this research was to determine the relationships between volatile flavor compound composition, consumer acceptability, sensory descriptors, and refrigerated shelf life of medium Gulf of Mexico brown shrimp that was packaged in air, modified atmosphere (MAP), and vacuum conditions, and cooked to different internal temperatures (63 degrees C/15 s, 85 degrees C/5 min, and 93 degrees C/5 min). MAP shrimp had lower concentrations of spoilage aroma compounds than air and vacuum packaged shrimp throughout storage. Shrimp cooked to 85 degrees C under vacuum and MAP were preferred (p < 0.05) over other treatments. The longest shelf life (39 to 42 days) was achieved with cooking to 85 and 93 degrees C under MAP. Among the treatments studied, the combination of cooking to 85 degrees C and holding for 5 min with MAP produced the longest shelf life with fewest spoilage aroma compounds when compared to other treatments