Effects of different freezing and thawing methods on the quality of giant red shrimp (Aristaeomorpha foliacea)

The aim of this study was to investigate the effects different freezing and thawing methods on physical, chemical, sensory characteristics red shrimp (Aristaeomorpha foliacea). Shell-on shell-off shrimps were subjected three (blast freezing, still cryogenic freezing) (on air, in refrigerator microwave oven) stored for 30 days at -18ºC. Quality control analyses carried out samples after thawing. lowest total volatile nitrogen trimethylamine contents, pH values cooking losses found cryogenically frozen shrimp, compared with other methods. However, caused colour fading softening texture. It determined that conditions used are not suitable as it negatively affects texture increases loss. blast preserved chemical properties better than methods.Keywords: Aristaeomorpha foliacea; Freezing; Red shrimp; Shrimp quality