2. Materials and methods
2.1. Raw material
Red shrimps (Pleoticus muelleri) were obtained from Natubra´ s
Pescados Ltda. (Piçarras, Brazil), selected by size, de-headed, shelled
but not deveined, standardized in size (133 shrimps per kilogram)
and immediately cooled on ice. This standardization was
conducted to minimize possible effects of frozen shrimp shape and
thickness (Huan, He, & Ma, 2003). No additives were used during
pre-shipping.
2. Materials and methods2.1. Raw materialRed shrimps (Pleoticus muelleri) were obtained from Natubra´ sPescados Ltda. (Piçarras, Brazil), selected by size, de-headed, shelledbut not deveined, standardized in size (133 shrimps per kilogram)and immediately cooled on ice. This standardization wasconducted to minimize possible effects of frozen shrimp shape andthickness (Huan, He, & Ma, 2003). No additives were used duringpre-shipping.
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