Impact of High-Pressure Processing and Sous Vide Cooking on the Physicochemical, Sensorial, and Textural Properties of Fresh Whiteleg Shrimp (Litopenaeus setiferus)

Consumers have a growing preference for convenient, fresh, and healthy seafood products with natural flavor, color, taste, and extended shelf life. High-pressure processing (HPP) and sous-vide cooking (SVC) are two methods that are applied in the food industry to extend the shelf life and enhance the natural flavor of shrimps. This study aimed to investigate the effect of the combination of HPP (300 MPa/350 MPa/400 MPa) and SVC (65 degrees C/15 min) on the physicochemical, sensorial, and textural (hardness) properties of fresh white shrimp (Litopenaeus setiferus). A decrease in hardness of samples treated with HPP was observed. Sensory and textural evaluation by consumers (n = 28) showed that the shrimp samples treated at 300 and 350 MPa were preferred. The results suggest that the combination of HPP and SVC processing affects the sensory and texture of fresh whiteleg shrimp (p <= .05). These findings indicate that combining HPP and SVC has the potential to produce minimally processed value-added shrimp products that are acceptable to consumers.

Automated summary

Consumers increasingly prefer convenient, fresh, and healthy seafood products with natural flavor, color, taste, and extended shelf life. High-pressure processing (HPP) and sous-vide cooking (SVC) are two methods used in the food industry to extend the shelf life and enhance the natural flavor of shrimps. This study found that the combination of HPP and SVC processing affects the sensory and texture of fresh whiteleg shrimp and has the potential to produce minimally processed value-added shrimp products that are acceptable to consumers.