Abstract
The production of frozen-stored foods has been favorably increased. Particulary, there has been a sharp raise in demand for shrimp in Japan, on account of its favorite flavor. However, no investigation has been reported on the freshness of frozen-stored shrimp on the market.
So, the freshness of the goods was checked up by means of the K-value and the amount of trimethylamine-N. The results obtained are shown in Figs. 1-5, and Table 1. Their freshness was found to be lowered as their storage time increases. The sensory test of the texture of the commercial-frozen shrimps after boiling was also undertaken. The texture of the frozen shrimps having as high K-values as 40-50% was definitely coarse. Thus, it is desirable to keep the K value of commercial frozen shrimp below 40%.
