Chemical and sensory quality changes in peregrine shrimp (Metapenaeus stebbingi) marinade during refrigerated (+4 oC) storage

In this study, the marination of peregrine shrimp, which is caught abundantly from the North Eastern Mediterranean Sea, offered for foreign and domestic markets, and chemical and sensory changes during the storage process of this marinated shrimp, were investigated. The marinating process was performed in 4 % acetic acid and 10 % sodium chloride solution for 24 hours. The shrimp:solution ratio was (1:1.5). Statistically significant variations were observed at the chemical and sensory measurements during the storage process of marinated peregrine shrimp (p<0.05). After the marination some increase was found in crude protein, lipid, and dry matter contents of the shrimps. It was detected that TVB-N measurement was not effective for shelf-life designation, and TBA measurement wasn?t exceeded the consumption limits at the end of the 8th month. Results of sensorial analysis reached to the consumption limits at the end of the 8th month.