Effect of Frozen Storage on Nutritional Chemical Quality of Shrimp (Exopalaemon Styliferus) from the South of Iraq

Abstract

The aim of this research is to investigate the influence of frozen storage at -20°C for six month on nutritional chemical quality of shrimp Exopalaemon styliferus that include moisture, PH. protein, fat, volatile basic nitrogen (TVB-N), trimethylamine nitrogen (TMAN), Free fatty acid (FFA) Formaldehyde (FA) content, thiobarbituric acid reactive substances (TBARS) and astaxanthin. Results of present study indicated that values of PH, TVB-N, TMAN, FFA, FA and TBARS were increased with increasing time during frozen storage. However, values of moisture, protein, fat and astaxanthin were decreased during storage.

Keywords: Frozen storage, Shrimp, Nutritional quality, TVB-N, TMA, Formaldehyde.