WOS: 000264279100006The influence of processing treatments and additives on textural, water binding and colour attributes of marinated deep water pink shrimp (Parapenaeus longirostris) was determined. In addition, different shrimp types, brown shrimp (Crangon crangon) and deep water pink shrimp (PL) were compared regarding their textural, water binding and colour attributes after heat treatment to get an impression how different raw materials can influence the quality of the marinated end product. Texture measurement was performed as instrumental texture profile analysis using a texture analyser TA.XT2. Different texture parameters (hardness, chewiness, adhesiveness, cohesiveness and elasticity) were measured by double compression of the shrimps. Force of extrusion as well as Warner Bratzler shear force were also estimated. Water binding capacity was determined as expressible moisture and colour measurements were performed using a tristimulus ChromaMeter CR 300. Among the investigated variables, the marination time showed the highest influence on the textural parameters of marinated PL, whereas surprisingly almost no influence on texture parameters resulted from pre-treatment with sodium tripolyphosphate. A minor influence of all variables on the water binding capacity of marinated PL was observed, while colour values were affected moderately. Compared with refrigerated, vacuum-packed, cooked retail samples of brown shrimps (CC) differences in texture and colour were too obvious to allow a substitution of CC by PL due to completely different product characteristics
