Quality Indicators of Northern Shrimp (Pandalus borealis)

Qingzhurecovered its height during the time that elapsed between the end of the first bite and thestart of the second bite (BC) was defined as springiness (originally called elasticity).Texture profile analysis (TPA) is an objective method of sensory analysis pioneered bySzczesniak (1963), who defined the texture parameters first used in this method ofanalysis. Later, Bourne (1978) adapted the Instron to perform TPA by compressingstandard-sized samples of food twice. TPA is based on the recognition of texture as amulti-parameter attribute. For research purpose, a texture profile in terms of severalparameters determined on a small homogenous sample is desirable.Figure 1: A typical texture profile analysis (TPA) curve ( Malcolm 2002).3 MATERIAL AND METHODS3.1 Raw material and experimental designNorthern shrimp (Pandalus borealis), was caught in Arnarfjordur (Westfjords, Iceland)on the 2nd of December 2003 and stored in isothermic boxes containing crushed ice,followed by truck transport to the IFL laboratories in Reykjavik two days after catch. Thetemperature of shrimp was 4.5 o C and the ice had melted in the boxes holding the shrimpwhen they arrived at the laboratory.The shrimp was randomly divided into 4 groups that were kept under different conditions.The groups were stored in ice at 1.5 o C of ambient temperature (room temperature)(ICE/+), in liquid-ice at 1.5 o C (LIQ/+), in liquid-ice at -1.5 o C (LIQ/-) and in salt-waterice at -1.5 o C (S-ICE/-), respectively (Table 2). A thin layer of liquid ice and ice were putin the bottom of the bin, then a layer of shrimp, about 5 cm height, was laid into the binand covered with liquid ice and ice again. This was repeated until the bin was filled up(the layers of shrimp kept in each bin were five). All the bins were covered by liquid-ice,ice, or salt-water ice on top and kept at temperature of 1.5 o C (ICE/+ and LIQ/+ groups) or-1.5 o C (S-ICE/- and LIQ/- groups). The centre temperature of every storage bin wasUNU-Fisheries Training Programme 11