Effect of storage temperature on the stability of liquid smoked headless shrimp ( Litopenaeus vannamei )

The physicochemical, biochemical, and microbial stabilities of liquid smoked shrimp during refrigerated (4 ± 1°C) and frozen (−18 ± 1°C) storage for up to 60 days were investigated. During storage, the refrigerated smoked shrimp showed significantly lower values (p < .05) for moisture, water activity, and color coordinates compared to frozen. However, the water holding capacity, cohesiveness, hardness, thiobarbituric acid reactive substances (TBARS), total volatile basic nitrogen (TVB-N), and pH were higher (p < .05) for refrigerated smoked shrimp compared to frozen. The microbial quality of both refrigerated and frozen shrimps was within quality and safety standards. Smoked shrimp had adequate physicochemical, biochemical, and microbiological characteristics during 60 days of frozen storage and 15 days of refrigerated storage. Novelty impact statement Shrimps have excellent sensory acceptance and good nutritional aspects. Nevertheless, it presents rapid deterioration due to its high water and enzymatic activities. Thus, conservation techniques are needed to improve shelf life. Liquid smoking has been increasingly used as it improves taste (wide variety of smokes) and preservation and provides low environmental impact. In addition, it allows the deposition of antioxidant and antimicrobial substances and decreases the deposition of carcinogenic compounds such as hydrocarbons and benzopyrenes. However, to be used commercially, it is necessary to know the stability of liquid smoked shrimp during storage under freezing or refrigeration temperatures.