Analisis sensorial para el camaron Macrobrachium rosenbergii sometido al proceso de empaque vivo sin agua (Spanish text).

摘要

The shrimp Macrobrachium rosenbergii has great commercial importance due to its size and sensory characteristics. Since these sensory characteristics are important to consumers it is important that starting from the time of harvest until they are purchased by the consumer that they be maintained in their most optimum state. The purpose of this study is to determine the effect that the transport of M. rosenbergii alive in an environment without water during 0, 24, or 48 hours could have on the sensorial characteristics of the tail meat of M. rosenbergii. As an important step to develop a market outside of Puerto Rico that would stimulate the growth of this industry in the Island.; The sensory characteristics analyzed were texture, color and taste.; The sensory panel determined that there were no significant differences (P > 0.05) among the treatments. (Abstract shortened by UMI.)