Manipulating the Flavor of Freshwater Crustacea Using Postharvest Seawater Acclimation

H. J. Weng, Keith R. Cadwallader, H. H. Baek, L. R. D'Abramo, J. A. Sullivan

Research output: Contribution to journalArticlepeer-review


The effects of seawater acclimation on the chemical and sensory properties of adult freshwater prawn (Macrobrachium rosenbergii) were studied. Salt and free amino nitrogen content increased steadily throughout the test period in seawater acclimated prawns. Moisture content of seawater acclimated prawns immediately decreased (<18 h) and then gradually increased during the remainder of the acclimation period. Lipid and protein content remained constant throughout the test period. No compositional changes were observed for control (freshwater) prawns during the same period. Significant (p≤0.05) flavor differences were detected between baseline (0-time) and seawater acclimated prawns; however, sensory panelists could not differentiate among prawns acclimated for 18, 36, and 54 h. Affective testing (hedonic scale) revealed that panelists preferred seawater acclimated prawns over baseline prawns. Seawater acclimation, even for a short period of time (18 h), significantly improves the flavor of freshwater prawns.

Original languageEnglish (US)
Pages (from-to)120-130
Number of pages11
JournalACS Symposium Series
StatePublished - Dec 1 1997
Externally publishedYes

ASJC Scopus subject areas

  • Chemistry(all)
  • Chemical Engineering(all)


Dive into the research topics of 'Manipulating the Flavor of Freshwater Crustacea Using Postharvest Seawater Acclimation'. Together they form a unique fingerprint.

Cite this