2.4. Cutting force determination
The frozen shrimps were thawed at room temperature until their temperatures reached 20 C. The cutting forces of the thawed samples were measured using a texture analyzer (Stable Micro System; TA:XT2i, England) with a knife blade attached to a 25 kg load cell. The cross-head speed of knife blade was 2 mm/s with the distance of 25 mm. The maximum force to cut transversally into the second abdominal segment of the shrimp was recorded