Sukran  Cakli, Reinhard  Schubring, Asli  Cadun, 
    Comparison of Retail Marinated Shrimp Products Available in German Market According to Physical Parameters,
    Journal of Animal and Veterinary Advances,
    Volume 8,Issue 12,
    2009,
    Pages 2568-2570,
    ISSN 1680-5593,
    javaa.2009.2568.2570,
    (https://makhillpublications.co/view-article.php?doi=javaa.2009.2568.2570)
    Abstract: Physical parameters of trade samples of marinated shrimp processed from Northern prawn (<I>Pandalus borealis</I>) and Giant tiger prawn (<I>Penaeus monodon</I>) both popular in Germany were characterised. Colour,texture (hardness, chewiness, adhesiveness, cohesiveness and elasticity), force of extrusion as well as Warner Bratzler (WB) shear force, water holding capacity measurements were done as physical measurements. From the characteristic view of physical properties of marinated shrimp products available in German supermarkets it became obvious that Giant tiger prawn in oil ( PMO) and Giant tiger prawn in aqueous solution (PMW) were significantly different from Northern prawn (PB) but also between PMO and PMW existed significant differences in texture. Water loss was lowest in PB. Colour differences )&Delta;E* of 6.0, 10.0 and 14.5 have been calculated for PMW vs. PMO, PMO vs. PB and PMW vs. PB, respectively.
    Keywords: colour;Marinated shrimp;physical properties;texture;water holding capacity