INFLUENCE OF PRODUCTION TECHNOLOGY ON THE CONSUMER VALUE AND SENSORY PROPERTIES OF BOILED-FROZEN SHRIMP

Abstract

The article provides a comprehensive analysis of the impact of key technological stages involved in the production of boiled-frozen shrimp—namely primary processing, thermal treatment, cooling, and freezing—on the formation of the sensory properties of the final product. Particular attention is devoted to the development of essential sensory attributes, including elasticity, juiciness, tenderness, structural integrity, and uniformity of consistency, which play a decisive role in consumer perception and acceptance of shrimp products.

The study examines in detail the relationship between specific technological parameters and qualitative changes occurring in shrimp muscle tissue during processing. The influence of boiling duration and temperature, cooling intensity, and freezing regimes on protein denaturation, moisture retention, and muscle fiber structure is analyzed, allowing for a deeper understanding of the mechanisms that determine texture and mouthfeel. Special emphasis is placed on identifying technological factors that minimize quality losses and prevent excessive toughening or dehydration of shrimp meat.

The results demonstrate how different combinations of boiling, cooling, and freezing conditions affect the formation of an integrated sensory profile of boiled-frozen shrimp. Key determinants ensuring an optimal balance of organoleptic characteristics—texture, flavour, aroma, and visual appeal—are identified. It is shown that comprehensive optimization of technological conditions enhances the overall sensory attractiveness of the product, ensures the stability of quality indicators during frozen storage, and contributes to the formation of a harmonious and consistent sensory image with high consumer value.

The practical significance of the study lies in the possibility of applying the obtained results to improve and standardize technological processes in shrimp processing enterprises. The proposed approaches may be used to refine processing regimes, enhance product quality, extend shelf life, and increase the competitiveness of boiled-frozen shrimp in the food market.