NUTRITIONAL PROFILING OF MARINATED SHRIMP Parapenaeopsis stylifera IN DIFFERENT MEDIUM DURING REFRIGERATED STORAGE
Marinades is a traditional semi preservative food processing technique used to improve the flavour, textural and structural properties of raw food material resulting in a product with a special flavour and a prolonged shelf life by using edible organic acid, salt, brines, sauces or oil. Shrimp is an important seafood variety exported from Veraval , which contributes 8.81% of total marine landing in Gujarat.
Table 1-Biochemical changes in marinated shrimp
The objective of present study was to optimize the quality and shelf life of marinated shrimp (Parapenaeopsis stylifera) stored in mustard oil (T1) and tomato sauce (T2) under refrigerated condition for 120 days. The result of the study will be useful for the marinating industry to produce novel sea food marinades with high acceptable product quality characteristics.
Moisture content showed a decreasing trend, whereas total protein and ash content increased from 17% to 21% and 0.2% to 1.92% respectively during refrigerated storage period of 120 days, which indicates the product is nutritionally high. pH value showed an increasing trend during the storage study which was significant (p<0.05). Peroxide value and thiobarbituric acid value significantly increased (p<0.05) with increasing storage period.
However all the values were well within the acceptable limits except pH. The fatty acid composition of both marinated shrimp in oil and marinated shrimp in tomato sauce showed the high amounts of n-3 long-chain polyunsaturated fatty acids i.e. 24.75% and 26.91% such as eicosapentaenoic acid (20:5n-3) and docosahexaenoic acid (22:6n-3). The saturated fatty acid content of T2 was 36.63%.In mustard oil the PUFA is absent but the marinated shrimp in mustard oil the PUFA content is increased. The major omega 3 fatty acid like EPA and DHA were reported in both the sample which showed that the products were nutritionally well balanced. The result in this study showed the marinated shrimp stored in sauce contain high amount of n-3 long chain PUFA as compared to shrimp stored in oil. The sensory evaluation revealed that taste, appearance and flavour scores were recorded higher for the marinated shrimps in tomato sauce even after 120 days. It was concluded that marinated shrimp stored in tomato sauce performed well in terms of biochemically and nutritionally good along with extended shelf life.
