Materials and methods
2.1. Materials
Fresh white shrimp (Litopenaeus vannamei) was obtained from a
local seafood market in Veracruz (Mexico). The average weight of
individual shrimps was 22.5 ± 3.0 g (39–51 shrimp/kg); 2.5 kg of
raw shrimp were used in the study, which were split in three
groups and each subjected to processing in triplicate. The shrimp
was maintained at 2 C in an ice chest filled with crushed ice until
cooked (about 3 h).