Yield and Quality of Pacific white shrimp Litopenaeus vannamei (Boone, 1931) in response to different Killing Methods

Abstract

The present study compares the differences in the
effect of two methods of slaughtering i.e. by cold
shock in ice water slurry (hypothermia) and by
taking out of water (asphyxia) on the quality of
white shrimp (Litopenaeus vannamei). Yield, proximate
composition, pH, calcium ATPase activity,
texture and colour parameters were compared. No
significant differences were found in the yield,
proximate composition, pH and calcium ATPase
activity between the shrimp killed by the two
different methods. Texture and colour were found
to vary significantly (p<0.05). Texture parameters
such as hardness (6900.80±484.93 g), resilience
(0.45±0.02), springiness (0.83±0.02) and chewiness
(2502.50±148.69) of shrimp killed by hypothermia
were found to be better than the shrimp killed by
asphyxia (hardness 6144.90±456.74, resilience
0.35±0.01, springiness 0.77±0.02 and chewiness
1803.50±154.64). Similarly colour of the shrimp
killed by hypothermia was found to be better than
that killed by asphyxia. Therefore it can be
concluded that the ice- water immersion method is
better for the killing of pacific white shrimp
L. vannamei as far as texture and colour are
concerned.