Commercial samples of frozen shrimp of different styles of presentation and size grades were tested for sensory, physical (cooked yield and pH) and biochemical characteristics (moisture, total nitrogen, water extractable nitrogen, nonprotein nitrogen, alpha amino nitrogen, total volatile nitrogen and trimethylamine nitrogen). The test results are compared and correlated. The order of preference of the samples were HL>PUD>P & D. There was significant correlation between sensory score of cooked sample and WEN, NPN and ∞ – NHsub(2)-N values. TVN and TMA-N did not exhibit any correlation with sensory score. It is inferred that in quality measurement of frozen shrimps of commerce the quantity of water soluble components and the total dry matter can be used to support the sensory test results

Lakshmanan, P.T.

Mathen, C.

Thomas, F.

Varma, P.R.G.

Aquatic Commons

Comparison Sen C aracteristics em 
Parameters i Co ercial s 
P. T. LAKSHMANAN, FRANCIS THOMAS, P.R.G. VARMA and CYRIAC MATHEN 
Central Institute of Fisheries Technology, Cochin - 682 029 
Commercial samples of frozen shrimp of different styles of presentation and size 
grades were tested for sensory, physical (cooked yield and pH) and biochemical chara-
cteristics (moisture, total nitrogen, water extractable nitrogen, nonprotein nitrogen, 
alpha amino nitrogen, total volatile nitrogen and trimethylamine nitrogen). The test 
results are compared and correlated. The order of preference of the samples were 
HL > PUD > P & D. There was significant correlation between sensory score of cooked 
sample and WEN, NPN and co - NH2-Nvalues. TVN and TMA-N did not exhibit any 
correlation with sensory score. It is inferred that in quality measurement of frozen 
shrimps of commerce the quantity of water soluable components and the total dry matter 
can be used to support the sensory test results. 
Frozen shrimp, the most important 
seafood item of export from India has been 
subjected to regular Preshipment Inspection 
since 1965, based on physical and sensory 
characteristics in the early periods followed 
by inclusion of bacteriological characteristics 
also since early 1970's. Bacteriolo-gical 
quality of frozen shrimps has been the subject 
of several studies (Pillai & Lekshmy, 1961; 
Lekshmy et al., 1962; Mathen et al., 1964; 
Lekshmy & Pillai, 1964; Pillai et al., 1965a; 
Gopalakrishna Iyer et al., 1973 and Varma 
et al., 1985). However, published infor-
mation on the biochemical characteristics 
of this product and how it correlated with 
the other quality parameters is scanty (Wong, 
1983). In the international trade, there is a 
tendency towards more objectivity in quality 
measurement, thus necessitating more obje-
ctive methods of quality evaluation. In 
shrimp processing for freezing, as practised 
in this country there is always a prefreezing 
ice storage period in addition to several 
washing steps which cause leaching of 
soluble components. The leaching process 
has been intensely studied by Govindan 
(1962a, b & 1969), Pillai et al. (1965 b) and 
Mathen (1983). Govindan (1969) has 
further shown that the levels of water extra-
ctable proteins and cc. -amino nitrogen are 
useful indices of quality of iced prawns. 
Mathen (1983) has shown that the dry 
matter content is a factor to be included in 
Vol. 25, 1988 
quality assessment of commercial frozen 
shrimp meat. The leaching process, if 
aUowed to continue may cause a stage of 
'no flavour' in the product. In this paper 
an attempt is made to compare and correlate 
the sensory quality of frozen shrimp from 
the industry with certain biochemical and 
physical parameters. 
Materials and Methods 
Commercial frozen prawns of different 
forms, namely, headless sheU on (HL), peeled 
(PUD) and peeled and deveined (P & D) 
and grades were procured from the shrimp 
processing factories in Cochin over a period 
of two years. A total of 142 samples had 
been examined for the study. The frozen 
material kept in water proof polythene bags 
was thawed in running water at room tem-
perature, drained and weighed (IS: 2237, 
1971). Sensory chatacteristics of the thawed 
material was assessed by an expert panel 
of four members, mainly based on discoloura-
tion, deterioration, black spot on sheH or 
meat, odour etc. and an overall score was 
given (RS). One portion of the thawed 
material was cooked in 3 % brine for about 
5 min, drained, weighed and subjected to 
taste panel study. Sensory score of the 
cooked sample (CS) was mainly based on 
odour, texture and flavour. The scoring 
was according to a l 0 point hedonic scale 
48 P. T. LAKSHMANAN, F. THOMAS, P.R. G. VARMA AND C. MATHEN 
in both cases. The mean of the individual 
score was cakulated. A third portion of 
the material was homogenised and was med 
for the estimations of moisture/solid con-
tent, pH of the muscle and for other bio-
chemical parameters. Control samples were 
prepared in the laboratory from fresh prawns 
and frozen blocks of 400 g each were made. 
The sensory and biochemical studies were 
carried out on these samples after a few days 
of storage at - 20 + 1°C as in the case of 
commercial samples:-
Moisture/solid content was determined 
by drying the homogenised samples in a 
hot air oven at 100 + 2°C over night. pH 
was measured on a suspension of 4 g of 
minced meat in 40 ml of distilled water. 
Total nitrogen (TN), water extractable 
nitrogen (WEN) and non-protein nitrogen 
(NPN) were determined following AOAC 
(1975) procedures and the free oc amino 
nitrogen by the method of Pope and Stevens 
(1939). Total volatile base nitrogen (TVBN) 
and trimethylamine nitrogen (TMA-N) were 
determined by the microdiffusion method 
of Conway (1947) using trichloroacetic acid 
(TCA) extract of the muscle. The data 
were statistically analysed. 
Results Discussion 
The results of the sensory scores and bio-
chemical analysis of frozen shrimp (HL, 
PUD a~1d P & D forms) from the industry 
are presented in Tables 1 to 3. Two or three 
commercial grades were clubbed together 
and is presented in the Table. There was 
considerable loss of solids, total nitrogen 
. (TN), water extractable nitrogen (WEN), 
non-protei11 nitrogen (NPN) and free alpha-
amino nitrogen in commercial frozen prawns 
compared to the control; the losses being 
in the order HL < PUD < P & D. The 
sensory scores also declined synchronising 
with the fall in the biochemical components. 
In general, frozen HL prawns had higher 
sensory scores (CS) than the other two forms. 
Although, the average raw score (RS) value 
for PUD prawns was similar to that of HL 
prawns, the taste panel study marked low 
values for CS. The relatively high value 
for RS in PUD prawns indicated that the 
material was apparently of good quality. 
However, as the pre-freezing leaching effect 
was highest in PUD and P & D material 
owing to the large exposed surface area 
(Govindan, 1962a), much of the soluble fla-
vour bearing components must have been 
lost and hence indicated low values for 
cooked :flavour score. 
The muscle pH did not vary widely in the 
three forms of frozen prawns and the values 
were quite similar. Moisture level was 
lowest in HL prawns and increased in the 
order of PUD and P & D. The percentage 
Table Sensory and biochemical characteristics of commercial frozen HL prawn (Mean value 
and standard deviation, given in brackets) 
Grade 
count/lb 
11-25 
26-50 
51-70 
71-90 
OveraU mean 
+S.D. 
Control sample 
(61-90) 
Sam- RS CS 
ple 
No. 
8 7.29 6.93 
(0.49) (0.45) 
9 7.00 6.67 
(0.50) (0.50) 
10 6.44 6.63 
(1.13) (l.3) 
6 5.5 6.50 
(1.3) (1.50) 
6.6 6.6 
(1.1) (0.8) 
10.0 10.0 
pH Mois- TN WEN NPN ooNH2N TVN TMAN 
ture % mg/ mg/ mg/ mg/ mg/ 
% lOOg lOOg lOOg lOOg lOOg 
7.52 78.42 2.931 1224 633.3 226.0 40.67 3.97 
(0.11) (2.59) (0.22) (129.6) (73.6) (14.5) (4.7) (1.1) 
7.62 80.20 2. 745 1036.8 517.2 194.l 38.84 4.20 
(0.19) (l.02) (0.16) (180.7) (118.7) (61.5) (6.9) (3.13) 
7.86 82.07 2.517 889 417.8 180.6 32.0 2.71 
(0.15) (1.8) (0.23) (274.1) (171.1) (90.8) (10.7) (2.4) 
7.88 81.37 2.662 985.3 454.5 214.6 46.15 5.25 
(0.10) (1.50) (0.15 (145.8) (104) (62.4) (7.0) (l.36) 
7.66 80.36 2.716 1024.4 505.3 204.7 37.13 3.86 
(0.20) (2.36) (0.24) (208.6) (136.5) (70.2) (8.98) . (2.4) 
7.40 76.03 3.308 1659.0 828.0 456.8 42.30 2.8 
(0.2) (1.1) (0.14) (70.l) (44.6) (25.4) (7.56) (1.6) 
FISHERY TECHNOLOGY 
SENSORY AND BIOCHEMICAL PARAMETERS JN FROZEN PRAWNS 49 
Table 2. Sensory and biochemical characteristics of commercial frozen PUD prawns, Mean 
value and standard deviation, given in brackets 
Grade Sam- RS cs pH Mo is- TN WEN NPN o0NH2N TVN TMA-N 
count/lb ple tu re % mg/ mg/ mg/ mg/ mg/ 
No. % lOOg lOOg lOOg 100g lOOg 
90-130 8 6.2 6.1 7.50 83.41 2.426 664.56 298.4 132.89 29.1 4.60 
(1.6) (1.4) (0.18) (2.01) (0.25) (196.7) (125.0) (78.5) (11.64) (2.24) 
100-200 7 6.5 6.8 7.68 83.85 2.236 732.2 290.9 77.4 28.70 4.76 
(1.0) (0.8) (0.3) (1.7) (0.20) (182.6) (133.8) (34.5) (12.90) (3.9) 
200--300 4 6.0 6.5 7.58 84.39 2.305 686.0 266.0 74.38 23.90 5.36 
(0.6) (0.6) (0.50) (0.8) (0.10) (90.3) (35.5) (28.6) (8.8) (1.5) 
300-600 19 6.4 5.3 7.60 84.91 2.118 562.47 191.33 60.25 18.12 2.22 
(1.2) (0.7) (0.21) (l.21) (0.18) (64.45) (76.46) (29.1) (5.4) (l.54) 
Broken (TheHy) 11 7.0 4.0 7.71 86.39 1.969 437.9 110.1 26.69 ]3.92 2.23 
(1.0) (1.1) (0.29) (0.70) (0.12) (132.9) (30.3) (7.3) (3.7) (1.3) 
Overall mean 
S.D. 6.7 5.4 7.60 84.52 2.168 579.3 205.5 78.03 20.36 3.07 
(1.l) (1.5) (0.23) (2.l) (0.26) (184.0) 0 10.0) (58.5) (8.7) (2.5) 
Table 3. Sensory and biochemical characterustics of commercial frozen P & D, mean value 
and standard deviation, given in brackets 
Grade Sam- RS cs pH Mois-
count/lb ple tu re 
No. % 
71-130 12 5.86 5.36 7.43 84.15 
(l .34) (0.98) (0.20) (l .06) 
130-200 18 6.20 5.70 7.38 84.65 
(1.1) (0.90) (0.22) (1.58) 
200-300 13 6.0 5.1 7.46 85.64 
(Ll) (0.80) (0.32) (1.04) 
300-500 17 5.3 4.9 7.74 85.78 
(1.4) (0.9) (0.33) 1.12 
OveraH 
mean+S.D. 5.9 5.23 7.50 84.91 
(1.3) (1.0) (0.30) (l .67) 
inc:rease m moistu:re content is given in 
Table 4. The moisture content also showed 
an inc:rease with count in an the th:ree fo:rms 
of comme:rcial frozen prawns (Table 1 to 3). 
The biochemical constituents, viz. TN, 
WEN, NPN and co NH2-N declined in HL, 
PUD and P & D material, the percentage 
loss being in the orde:r HL ~ PUD < P & D. 
Mo:re than 75 % of the NPN fractions were 
lost in commercially frozen PUD and P & D 
p:rawns. Again, these two fo:rms of the 
comme:rcial product caused 6 5-70 % loss 
in WEN (Table 4). F:ree co - NH2-N level 
reached half of its value in HL prawns and 
VoL 25, 1988 
TN WEN NPN a:-NH-N2 TVN TMA-N 
01 lo mg/ mg/ mg/ mg/ mg/ 
lOOg lOOg lOOg 100g lOOg 
2.262 495.4 231.6 65.39 25.55 2.90 
(0.15) (128.9) (70.8) (26.l) (1 L9) (l .69) 
2.188 564.5 215.6 69.04 20.39 2.31 
(0.14) (183.6) (66.8) (17.9) (6.8) (1.8) 
2.073 480.3 178.2 49.75 18.76 3.5 
(0.18) (129.9) (88.0) 06.8) (8.7) (1.6) 
2.010 383.9 154.9 56.16 18.34 2.57 
(0.11) (95.0) (44.4) (20.6) (5.5) (1.9) 
2.129 486.9 194.l 60.15 20.51 2.80 
(0.21) (156.9) (72. l) (26.6) (8.3) (1.6) 
a:round 15 % in the other two forms. The 
loss of the va:rious nitrogenous materials 
was highe:r in small grade prawns in an the 
three fo:rms of the material. As a result 
of these loss, the p:rawns prog:ressively lost 
its characte:ristic :flavour and concomitandy 
a decrease in CS values also could be seen 
(Tables l to 3). 
The TVN and TMA-N values did not 
foHow any pattern with senso:ry scores in 
the p:roducts, probably due to leaching effect. 
As in the case of othe:r chemical constituents, 
the TVN values we:re also higher in HL 
prawns compared to PUD and P & D va:rie-
50 P. T. LAKSHMANAN, F. THOMAS, P.R.G. VARMA AND C. MATHEN 
ties. This again indicates that the pre-
freezing leaching effect would be minimum 
in HL forms. Higher values for TVN in 
control and HL frozen prawns as observed 
in the present study were also reported by 
earlier workers (Susamma et al., 1962; 
Pillai et al., 1965 b). The results showed 
that the values for TVN and TMA-N were 
quite erratic and did not indicate any spoilage 
pattern (Pillai et al., 1965b; Govidan, 1962a). 
The dry matter content in HL prawns was 
the highest (19.45 %) and ranged between 
16.38 and 25.40%. In PUD and P & D 
prawns the dry matter content varied from 
12.29 to 21. 72 % and 12.63 to 17 .56 % and 
the mean values were 15.20 and 14.88 % 
respectively. The PUD and P & D prawns 
make a loss of 3 7 % of the total solids (Table 4) 
The solid loss greatly affected the sensory 
quality. Mathen (1983) reported a maxi-
mum loss of solids in P & D prawns as 40 % 
and the material had 'no flavour'. The 
cooked yield also decreased in the product 
in the order HL < PUD< P & D. The HL 
form gave an average cooked yield of 61.34 %, 
whereas the values for PUD and P & D 
vaneties were 53.50 % and 50.87 % res-
pectively. 
. From the results, it is clear that the levels 
of soluble nitrogenous material are signi-
ficantly related to sensory quality of the 
frozen prawns. When more than 70 % of 
the NPN fractions are lost as observed in 
the present study (Table 4) in P & D and 
PUD material; the prawns lost all its sweet 
flavour and rated a low sensory score. 
Table Percentage loss of total solids, 
TN, WEN, NPN and cc -NH2-N 
and increase of water content in 
different types of commercial fro-
zen shrimp 
Characteristics HL PUD P&D 
Total solids 18.96 35.50 37.08 
TN 17.90 34.46 35.64 
WEN 38.30 65.08 70.65 
NPN 42.61 76.70 77.99 
OQ-NH-2N 55.19 82.92 86.83 
Moisture 
(increase) 5.70 11.17 11.72 
5. Correlation coefficients (r) and level of significance* for interrelationships between 
sensory scores and other physico-chemical parameters in commercially frozen prawns 
pH Moisture TN WEN NPN o0-NH2-N 
HL 
RS -0.5149b -0.5058b 0.5306b 0.6371a 0.6260& 0.6158a 
cs ns -0.5028b 0.5142b 0.7137a 0.6383a 0.5790b 
Count 0.5292a 0.4375° -0.3735° ns ns ns 
Dry matter -0.6123a 0.8629 0.7050a 0.7631 a 0.6097a 
PUD 
RS ns ns 0.2982° ns 0.3252° 0.3959b 
cs ns -0 6348a 0.5827a 0.7836'1 0.6652a 0.6194a 
Count ns -0.4706b -0.2673a -0.3623b -0.4904a -0.5199a 
Dry matter ns 0.9163a 0.6777a 0.7579a 0.8413a 
P&D 
RS -0.5170a ns ns ns ns ns 
cs -0.3183 ns 0.3095° 0.5143a 0.5011 a 0.56Q5a 
Count 0.4673a -0.4953a -0.5637a -0.4345a -0.4234b ns 
Dry matter ns 0.9157a 0.7613a 0.8403a 0.8801 a 
*Level of significance, a=at 0.1 %, b=l%, c=5 % and ns=not significant, TVN and 
TMA-N did not indicate any significant correlation with RS, CS, count or dry matter content. 
FISHERY TECHNOLOGY 
SENSORY AND BIOCHEMICAL PARAMETERS IN FROZEN PRAWNS 
...... 
.3l 
u 
1000 
;; 800 
E 
Oil 
8 600 
' IQill ~400 
G5 
~ 
- 200 
Y=l54·07.X +7-69 
r=0-7137 (P<O·OOO 
n1::1r.31 
.. 
Y= i49·76X -227·94 
l r= 0-7836 (P~0-000 n=44 ~ (Bl 
~ 
Y=97·15X-12·03 
r-= O• 5143 (P ~ O• 001) 
n=57 
( C} 
51 
" 
I 2 3 4 5 6 7 8 9 10 I 2 3 4 5 6 7 8 9 10 i 2 3 4 5 6 7 8 9 10 
Cooked Score ( C S) 
Fig. 1. Relationship between cooked score (CS) and WEN in HL (A), PUD (B) and P & D (C) frozen prawns 
Y=89·82X-74·43 Y= 71<iOX-156·75 Y=50·38X-63·03 
r= 0·6383 (P~ O·OOD r...,.=0·6652 {P < 0·000 r=CNS061 f P::S O·OOU 
n=31 n=44 n=57 
(A) ,. ( B) (C) 
700 
600 
.!! 
u 
~ 500 
" E 
' Cl g 400 .. 
• 
...... 
IC> 
~ 300 " " 
• z • I ~·200 
., 
"' ! I ! . . © I . .. . ~ ~ . . 
• 
' . f Q ~ 0 . . 
0 
0 ~ 4 6 8 10 2 4 6 8 10 2 4 6 8 iO 
Cooked Score (CS) 
Fig. 2. Relationship between :.::ooked score (CS) and NPN in HL (A), PUD (B) and P & D (C) frozen prawns 
Vol. 25, 1988 
52 P. T. LAKSHMANAN, F. THOMAS, P.R. G. VARMA AND C. MATHEN 
.._ 
~ 
u 
'll'I 
::i 
y = !50·31 x- J51·02 Y=39•71 X-140·JO Y= 25·8G X-72·37 
E 500 0 
0 
0 
r =0·5790 (P::50·0U 
n=i9 
r =0·6194 (P~O·OOU 
n=28 
t = 0·5605 ( P~O·OOO 
n= 36 
:::;:: +oo 
0 
E 
z 300 
0 
c 
~ 200 
Cl 
..c 
= <( 100 
(A) 
" 
" 
(8) 
" 
(C) 
.. 
" 
2 3 4 ~ 6 7 8 9 10 i 2 3 4 5 6 7 8 9 iO I 2 3 - 4 5 6 7 8 9 10 
Cooked Score (CS) 
Fig. 3. Relationship between cooked score (CS) and alpha amino nitrogen in HL (A), PUD (B), and 
P & D (C) frozen prawns 
In order to compare the relationship 
between sensory quality and other bioche-
mical, parameters, the data were subjected 
to statistical analysis. The correlation 
between sensory scores and biochemical 
parameters were worked out. The corre-
lation matrix for sensory scores, dry matter 
content, cooked yield and other biochemical 
parameters are shown in Table 5. In general 
the cooked flavour score showed high posi-
tive correlation (P -:S:0.001) with biochemical 
parameters like WEN, NPN and cc NH2N 
values in an the three forms of frozen prawns 
(Table 5). Regression lines were drawn (in 
the form Y =aX + B) for CS and biochemical 
parameters and are given in Fig. (1 to 3) 
along with the linear equations; where X= 
sensory score and Y =the biochemical com-
ponent. CS and TN were significant at 
l and 5 % level in HL and PD varieties 
respectively. The RS values in HL prawns 
showed high positive correlation with bio-
chemical parameters (P < 0.001). However, 
in the other two forms, no significant corre-
lation could be found between these para-
meters in most cases (Table 5). 
Count showed significant negative corre-
lation with biochemical parameters in both 
PUD and P & D prawns (P < 0.001 to 0.01) 
except for oe- NH2-N in P & D material. 
However, in HL prawns only pH, moisture 
and TN showed some association with count 
(Table 5). The negative correlations of 
biochemical parameters with count, in the 
case of PUD and P & D prawns indicated 
that the leaching of the soluble materials 
were greater in smaller size grades, a conse-
quence of larger surface area of these material. 
In HL prawns, the shell protects the leaching 
process to a larger extent. 
Dry matter content in an the three forms 
of material exhibited high positive corre-
lation (P < 0.001) with the biochemical 
parameters like TN, WEN, NPN and cc:.-
NHrN (Table 5). It seemed that the dry 
matter content along with sensory evalua-
tion can help to provide valuable informa-
tion about the quality of the frozen prawn 
product and its pre-freezing history. pH 
did not assist much in the quality assessment 
of the frozen material although some rela-
tions were established with sensory scores 
(Table 5). 
The results showed that the biochemical 
parameters, especially the levels of water 
extractable nitrogen, non-protein nitrogen 
and oe- amino nitrogen in commercial frozen 
prawns would greatly help to predict the 
equivalent sensory quality (flavour scores) 
on the basis of the regression equations. 
The authors are thankful to Shri M. R. Nair, 
Director, Central Institute of Fisheries Technology, 
Cochin, for the permission to publish this paper. 
Tha11ks are also due to Shri H.Krishna Iyer, Scientist, 
CIFT for the statistical analysis of the data and to 
Shri A. A. Kunjappan, T ~ 1 for the assistance. 
FISHERY TECHNOLOGY 
SENSORY AND BIOCHEMICAL PARAMETERS IN FROZEN PRAWNS 53 
References 
AOAC (1975) Official Methods of Ana-
lysis (Hormitz, W., Ed.) 12th edn. 
Association of Official Analytical Che-
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Conway, E. J. (1947) Microdif.fusion Ana-
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Lockwood and Sons, London 
Govindan, T. K. (1962a) Indian J. Fish. 
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Govindan, T. K. (1962b) Sci & Culture, 
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Govindan, T. K. (1969) Indian Food 
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:Pillai, V. K. 0973) Fish. Technol., 
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IS: 2237 (1971) Specifications for frozen 
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Lekshmy, A. & Pillai, V. K. (1964) Fish. 
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Mathen, C., Lekshmy, A., Pillai, V. K. & 
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Pillai, V. K., Lekshmy, A., Govindan, T. K., 
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(1965 a) Fish. Technol. 11, 114 
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Susamma Jacob, K. Mahadeva Iyer, M. 
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Francis (1985) Proc. Symp. on 
Harvest and Post-harvest Technology of 
Fish. Society of Fisheries Technologists 
(India), 665 
Wong, T. M. (1983) Dissertation Abstracts 
International. B 43, 2491 


Comparison of sensory characteristics and biochemical parameters in commercial frozen prawns

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Comparison of sensory characteristics and biochemical parameters in commercial frozen prawns

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