ANALYSIS OF DRIP LOSS VALUE IN FRESH AND DEGRADED-QUALITY SHRIMP STORED AT -20°C

Fisheries

Drip loss refers to the loss of liquid that occurs during the storage and freezing process of seafood products, which can affect the quality, texture, and weight of the product. This study aims to measure the level of drip loss in fresh shrimp samples and degraded-quality shrimp after freezing and thawing. The method used includes measuring the weight before and after thawing and calculating drip loss by comparing the initial and final weight. The results showed that degraded-quality shrimp experienced higher drip loss compared to fresh shrimp. This is due to the reduced water-binding capacity in muscle tissues caused by structural changes during storage. These findings highlight the importance of proper handling to maintain the quality of frozen shrimp. Fresh shrimp had a higher weight after thawing (22.2 ± 1.77 grams) compared to degraded-quality shrimp (21.23 ± 0.6 grams), suggesting that the degradation process led to some loss of mass in the latter. Additionally, the volume of drip for fresh shrimp (0.72 ± 0.33 mL) was lower than that of degraded-quality shrimp (1.13 ± 0.15 mL), indicating that the degraded shrimp released more liquid during thawing. Furthermore, the drip loss for fresh shrimp was lower (0.09 ± 0.01) compared to degraded-quality shrimp (0.14 ± 0.01). Fresh shrimp have lower drip loss compared to degraded-quality shrimp.

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