Comparative evaluation of changes in colour (L*, a* and b*) and sensory characteristics of freeze-dried shrimp (Metapenaeus affinis) in different packaging materials

Abstract

In this paper, Freeze-drying technology is used for the drying treatment of shrimp (Metapenaeus affinis) and are packed in three different packaging materials (Paper/Polyether Sulphone/Low-Density Polyethylene), (Polyether Sulphone/Biaxially Oriented Polyamide/Low-Density Polyethylene) and (Polyether Sulphone/Aluminium/Biaxially Oriented Polyamide/Low-Density Polyethylene) stored under refrigerated condition for the total period of 180 days. Colour changes (L*, a* and b*) and sensory characteristics of the studied group evaluated through distinct experimental approaches. The (Polyether Sulphone/Aluminium/Biaxially Oriented Polyamide/Low-Density Polyethylene) as a high barrier film extensively maintained colour, firmness, and odour and therefore, kept the quality of the freeze-dried shrimps other than that packed in (Paper/Polyether Sulphone/Low-Density Polyethylene) and (Polyether Sulphone/Biaxially Oriented Polyamide/Low-Density Polyethylene) as low and medium barrier films respectively.