Standardization of Ingredients in Shrimp Cutlet Prepared from Kiddi shrimp Parapenaeopsis stylifera, (H.Milne Edwards, 1837) During Chilled Storage

Introduction

Shellfish is rich in nutrients, proteins, bioactive peptides, polyunsaturated fatty acids, carotenoids, vitamins and essential minerals. These components contribute to improve human nutrition and support various physiological functions (Venugopal, 2017) [24] . In 2024, global per capita consumption of aquatic animal foods was estimated at 21.3 kg, while total global fisheries and aquaculture production reached 235 million tonnes. India is the secondlargest fish producer in the world and a leading contributor to global aquaculture, with the national fisheries sector producing 197.75 lakh tonnes (FAO, 2026). Total fish production in Maharashtra stands at 3.5 lakh tonnes (0.35 million tonnes), with shrimp landings contributing 81,000 tonnes. In Maharashtra, penaeid shrimp landings during the same year were reported to be 43,000 tonnes, while non-penaeid shrimp landings accounted for 38,000 tonnes (Handbook on Fisheries Statistics, 2025). P. stylifera, a small-sized shrimp species of high commercial importance, is widely distributed in Indian waters. It is primarily a coastal species but known to occur up to depths of about 90 m in the western Indian Ocean (Miquel, 1984) [14] . In P. stylifera, the mean values of moisture, protein, lipids and total ash were found to be 73.03%, 18.24%, 6.51%, 1.02%, and 1.20%, respectively. Both the flesh and shell contained a total of 18 amino acids, comprising essential amino acids (EAAs), semiessential amino acids (SEAAs) and non-essential amino acids (NEAAs) (Gopan et al. 2020) [7] . Shifting modern lifestyles have driven a growing consumer demand for seafood that combines convenience with high quality. Consumers increasingly seek ready-to-cook (RTC) and ready-to-serve (RTS) products that are hygienically processed and offered in attractive packaging (Praneetha et al. 2015) [18] . Consequently, the processing of shrimp into value-added commodities has expanded rapidly. Applying coatings such as batter and breading enhances visual appeal, color, texture, and flavor profiles. Furthermore, substantial potential exists to expand seafood consumption in India through diverse value-added offerings, including whole dressed fish, fillets, steaks, and cured, smoked, or marinated products. Additionally, innovative RTC items such as patties, cutlets, burgers, sausages, and seafood pizzas can effectively diversify consumer choices (Pawar et al. 2012) [16] . Value-added fish products support rural livelihoods and generate employment opportunities, contributing to the economic sustainability of local communities (Kyule et al. 2025) [12] . The development of value-added products, such as shrimp cutlets, holds significant importance in the modern food industry due to the growing consumer demand for convenient, nutritious, and ready-to-cook food options. The objectives of the present study are to formulate, standardize the recipe for, and prepare value-added shrimp cutlets using Kiddi shrimp (P. stylifera), determine its proximate composition, and evaluate its sensory, biochemical, and microbial stability throughout a 15-day chilled storage trial.

Materials and Methods

Collection and Transportation of Shrimp

Fresh Kiddi shrimp P. stylifera, were collected from Mirkarwada jetty Ratnagiri, Maharashtra, India and transported to the Fish Processing Laboratory, College of Fisheries, Ratnagiri, in an insulated ice box using a shrimp-to-ice ratio of 1:1 to maintain freshness and quality during transportation. The shrimp were thoroughly wash several times with water to eliminate blood and other impurities. Cleaned shrimp were beheaded, peeled, deveined and again washing to remove any residual unwanted material from the shrimp.

Preparation of Shrimp Cutlets

The cleaned and prepared shrimp were minced by handchopping using a knife. Fresh potatoes were boiled until soft, peeled and mashed. The remaining ingredients like onion, green chilli, coriander leaves, ginger-garlic paste, table salt, pepper powder, clove powder, cinnamon powder, turmeric powder and bread powder were weighed according to the formulation. The fried ingredients and mashed potato were mixed with shrimp mince to obtain a homogeneous mixture. This mixture was cooked for approximately 4 minutes with continuous stirring to ensure uniform blending of all ingredients. After cooking, the mixture was allowed to cool to room temperature for about 20-25 minutes. Portions of 30 g of the prepared dough were shaped into round balls and flattened to an approximate thickness of 1 cm to form cutlets. The prepared cutlets were stored under chilled conditions (0-4°C) prior to coating. For sensory evaluation, each cutlet was dipped in batter, uniformly coated with breadcrumbs, and shallow-fried for approximately 2 minutes on each side.

Packaging Material

The control and shrimp cutlets were packed in LDPE pouches (30cm × 20cm, 0.05mm thickness) and were storage at 0-4°C in chiller.

Proximate composition

The proximate composition of cutlet samples was analyzed for moisture, protein, fat, ash and carbohydrate content following standard AOAC (2005) methods. These parameters help determine the proximate composition of the product and provide insight into its overall quality and nutritional value.

Biochemical Parameters

Biochemical quality changes in the shrimp cutlets during chilled storage were evaluated by determining pH, free fatty acids (FFA), and peroxide value (PV) in accordance with standard AOAC (2005) methods. Total volatile base nitrogen (TVB-N) and trimethylamine nitrogen (TMA-N) were estimated using the Conway micro-diffusion method as described by Beatty and Gibbons (1936).

Microbiological Analysis

The microbiological quality of shrimp cutlets during chilled storage were assessed by determining the total plate count (TPC) according to the methods described by APHA (1984). The presence of E. coli and S. aureus were analysed following the procedures recommended by USFDA (2022).

Sensory analysis

Analysed both control and treatment using 1 to 9 point hedonic scale carried out based on 6 sensory attributes like appearance, taste, texture, colour, odour and overall acceptability during sensory evaluation (Hough, 2010)

Statistical Analysis:

The research experiment was performed in triplicates. Data were analysed for degree of variation and significance difference using analysis of variance (ANOVA). The differences among the treatment means were evaluated by the Tukey test. The significant difference was defined at p ≤ 0.05 (Snedecor, 1967) [22] . The data were analysed using IBM SPSS statistics (Version 27) predictive analytics software.

Results and Discussions 3.1. Proximate composition of Kiddi shrimp

The study shows that the proximate profile of Kiddi shrimp comprised 72.90 ± 0.15% moisture 18.27 ± 0.12% protein, 6.51 ± 0.10% lipid, 1.20 ± 0.05% ash. The proximate composition of Kiddy shrimp is shown in ( Mean and standard deviation was expressed in terms of three determinations

Quality analysis of kiddi shrimp 3.2.1 Biochemical parameters of kiddi shrimp

In the present investigation, biochemical parameters including TMA-N, TVBN, pH, FFA, and PV were evaluated to determine the quality and freshness of P. stylifera, and the observed values were 2.15 ± 0.04 mg/100 g, 5.20 ± 0.10 mg/100 g, 6.51 ± 0.03, 0.32 ± 0.02% as oleic acid. 2.15 ± 0.04 meq O₂/kg respectively and are shown in (Table 2). Prabhakar et al. (2020) [17] reported that TMA-N and TVB-N are important biochemical indicators used to assess freshness and spoilage of shrimp. An increase in TMA-N indicates microbial activity and formation of trimethylamine, while higher TVB-N reflects the degradation of proteins and nitrogenous compounds. Ramtake et al. (2025) reported that biochemical quality parameters, such as TMA-N, TVB-N, pH, FFA and PV, were observed as 1.70 ± 0.05 mg/100 g, 8.42 ± 0.03 mg/100 g, 6.50 ± 0.01, 0.72 ± 0.04% oleic acid and 3.30 ± 0.04 meq O₂/kg, respectively.

Microbial parameter of Kiddi shrimp

The total plate count (TPC) of Kiddy shrimp was 2.12 ± 0.02 log cfu/g. The pathogenic bacteria Escherichia coli and Staphylococcus aureus were not detected in shrimp indicating that shrimp remained free from these pathogenic bacteria during the time of research as shown in ( 3). Sensory scores recorded at this incorporation level could be associated with the favourable effects of shrimp muscle constituents, including proteins and flavour-active compounds, along with better moisture retention and juiciness resulting in better overall acceptability at 40g of shrimp meat.

Comparable findings have been recorded in value-added fish products, where an optimum level of catla fish meat improved sensory characteristics, whereas excessive incorporation negatively affected product texture and acceptability (Pawar et al. 2012) [16] . Similar findings were recorded by various authors Devi et al. (2014) and Kumar et al. (2022) [5,11] . When the shrimp mince concentration was between 20% and 40%, the product showed good overall acceptability. However, at higher concentrations of shrimp mince, panellists showed less preference for the product. Mean values bearing different superscript letters within the same row differ significantly (p<0.05), whereas values with identical superscripts are not significantly different. Sensory attributes were evaluated using a 1 to 9-point hedonic scale, where a score of 9 represented "like extremely" and a score of 1 represented "dislike extremely".

Standardization of salt in shrimp cutlet

In the present study T 1 (2 g salt) showed the highest overall acceptability score of 8.2 ± 0.51 with comparison to other sample with different ratios of salt such as T 2 (3g), T 3 (4g) used in cutlet. Salt is an important ingredient that enhances flavour in overall acceptability of shrimp product. The higher sensory score recorded for the 3% salt formulation was observed by Sharangdhar et al. (2026) [21] . Lower salt content resulted in a less flavoured product, whereas excessive salt addition negatively affected the taste. Therefore, maintaining an optimum level of salt is important for achieving better overall acceptability. Similarl results were observed by Chandra et al. (2020). Ninan et al. (2008) [15] used 3g of salt in cutlet prepared from tilapia (Oreocromis mossambicus).

Standardization of different level of green chilly in shrimp cutlet

In the present study, T 2 (5 g) showed the highest overall acceptability score of 8.5 ± 0.52 in comparison to other sample different ratios of green chilly such as T 1 (2.5g), T 3 (7.5g) used in cutlet. Species variation has also been shown to influence the proportion of green chilli required relative to mince weight. A ratio of 5g of green chilli, ginger and garlic to meat was selected to achieve better taste and overall acceptability (Pawar et al. 2012) [16] . In the present study, panellists observed that a higher proportion of green chilly resulted in an excessively spicy flavour of the cutlet.

Standardization of ginger garlic in shrimp cutlet

Among the treatments, T 2 (10 g) showed the highest overall acceptability score of 8.5 ± 0.52. The other different ratios of ginger garlic paste such as T2 (5g), T3 (15g) were used in cutlet. Studies reported that optimum levels of ginger and garlic improved the flavour, sensory quality of fish-based products, while the appropriate concentration varied with the product and formulation. These findings were supported by the standardization of ginger-garlic paste levels in shrimp cutlet by Kolekar et al. (2012) and Kadam et al. (2024) [8,9] . Data are expressed as mean ± standard deviation (n = 10). Mean values bearing different superscript letters within the same row differ significantly (p<0.05), whereas values with identical superscripts are not significantly different. Sensory attributes were evaluated using a 1 to 9-point scale, where a score of 9 represented "like extremely" and a score of 1 represented "dislike extremely". [16,20] . Mean values bearing different superscript letters within the same row differ significantly (p<0.05), whereas values with identical superscripts are not significantly different. Sensory attributes were evaluated using a 1 to 9-point scale, where a score of 9 represented "like extremely" and a score of 1 represented "dislike extremely".

Standardization of onion in shrimp cutlet

In the present study T 1 (20 g) showed the highest overall acceptability score of 8.1 ± 0.48. Different ratios of onion such as T 2 (25g), T 3 (30g) were used in cutlet. Findings reported that the 20g onion-to-shrimp mince ratio was superior to the other levels tested, providing better taste (Kudale et al. 2018) [10] . Whereas excessive onion may impart a strong flavour and adversely affect sensory quality. Similar findings were reported by Rathod et al. (2012) [20] . Mean values bearing different superscript letters within the same row differ significantly (p<0.05), whereas values with identical superscripts are not significantly different. Sensory attributes were evaluated using a 1 to 9-point hedonic scale, where a score of 9 represented "like extremely" and a score of 1 represented "dislike extremely". [4] .

Conclusion:

These study successfully developed and standardized a value-added shrimp cutlet using Kiddi shrimp (Parapenaeopsis stylifera). Among the different formulations evaluated, the formulation containing 40 g shrimp mince showed the highest overall sensory acceptability, while the levels of salt, green chilli, gingergarlic paste, turmeric, onion and bread crumbs were also successfully standardized based on sensory evaluation. Kiddi shrimp is rich in nutritional composition, with protein, lipid and minerals. During chilled storage, the biochemical indices (pH, TVB-N, TMA-N, FFA, and PV) increased progressively with storage time of 15 days but remained within acceptable limits up to the 12 th day. Microbiological analysis confirmed that the product remained safe during storage, with not detection of E. coli and S. aureus throughout the storage period. Sensory evaluation revealed a gradual decrease in overall acceptability with increasing storage period.

Acknowledgement

AcknowledgementsI express my sincere gratitude to my major advisor, Shri. V. V. Vishwasrao for his valuable guidance, encouragement, and continuous support throughout this research. I extend my heartfelt thanks to my Advisory Committee members, Dr. D. I. Pathan, Professor (CAS), Dr. J. M. Koli, Professor (CAS) and Dr. V. G. Yewale, for their valuable suggestions and guidance. Sincerely thank the Dean, College of Fisheries, Ratnagiri, the Head of the Department of Fish Processing Technology and Microbiology and all the teaching and non-teaching staff for providing the facilities and support necessary to complete this work.

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