Effect of Glazing and Frying on Shelf Life and Quality Attributes of Litopenaeus vannamei Shrimp During Frozen Storage: A Comparative Study

During the present study, the effect of glazing and frying on the shelf life of shrimps, Litopenaeus vannamei was recorded after 2, 4, 8, 12, and 16 weeks of storage. Glazing and frying significantly influenced the biochemical and organoleptic properties in frozen shrimps, Litopenaeus vannamei. Among the treatments, pan fry was significantly better in reducing trimethyl amine content (4.65 mg/ 100g), total volatile basic nitrogen content (11.96 mg/ 100g), moisture (10.17%), pH (6.65) followed by air fry (5.81, 12.90 mg/ 100g, 10.51%, 6.73) and turmeric glazing (6.05, 13.53 mg/ 100g, 10.65%, 6.78). The appearance (7.44, 7.38, 7.44), smell (7.39, 7.34, 7.31), and taste (7.30, 7.28, 7.23) scores of frozen shrimps were significantly better in turmeric glazed, air fry and pan fry treatments showing no significant difference with each other after 16 weeks. The texture (7.41) and overall quality (7.81) score of turmeric-glazed frozen shrimps was significantly higher than the scores at other treatments.