Application of high hydrostatic pressure on Pacific white shrimp (Litopenaeus vannamei) pate: Microbiological, physicochemical and consumer acceptance

Abstract

The locally elaborated shrimp pate is highly susceptible to microbial spoilage and deterioration during storage due to its content in nutrients. These conditions limit its commercialization in a larger scale. High hydrostatic pressure is an alternative to heat treatments technology used to inactivate microorganisms. The aim of this project was to evaluate the effect of high hydrostatic pressure on quality parameters and microbiological stability of Pacific white shrimp (Litopenaeus vannamei) pate during storage. Shrimp pate was pressurized to 400, 500 and 600 MPa for 90 and 180 s. Samples were analysed for physicochemical, microbiological and flavour profile up to 21 days of storage at 4 celcius. A hedonic test was made to evaluate the acceptance of pate. No microorganisms were detected at 600 MPa for 180 s and a shelf life of 14 days was reached. No relevant changes in pH or colour of pressurized samples were detected; flavour profile did not show any changes after being pressurized or during storage. Shrimp pate treated with 600 MPa for 180 s presented good sensory acceptance. High hydrostatic pressure treatments could improve microbiological quality of shrimp pate without a sensible modification of the physicochemical and sensorial qualities of this product.