Evaluating the effect of an emerging microwave-assisted induction heating (MAIH) on the quality and shelf life of prepackaged Pacific white shrimp Litopenaeus vannamei stored at 4°C in Taiwan

Abstract Microwave-assisted induction heating (MAIH) is an emerging alternative technology for shrimp cooking over traditional heating technologies. This study evaluated the effect of the MAIH and boiling in salt solution on the quality and shelf life of prepackaged Pacific white shrimp Litopenaeus vannamei stored at 4 °C in Taiwan. Samples were treated for 80 s at 130 °C or for 100 s at 90 °C with the MAIH technology, and 130 s at 90 °C with boiling in salt solution, respectively. Cooked shrimps were stored 28 days at 4 °C to determine changes in aerobic plate count (APC), psychrotrophic bacteria count (PBC), color, texture, pH, and total volatile basic nitrogen (TVBN). Results showed that the levels of APC and PBC were not detectable (