A New Ready-To-Bake Seafood Meal Based on Pacific White Shrimp: Product Development, Cost Evaluation, Consumer Acceptability, and Shelf Life Stability

Table 3: Results of centesimal and physico-chemical composition analysis of fresh raw shrimp and stuffed shrimp.

Parameters	Fresh raw shrimp		Stuffed shrimp
Parameters	Wet basis (w.b.)	Dry basis (d.b.)	Wet basis (w.b.)	Dry basis (d.b.)
Moisture (%)	73 ± 1^a	–	66 ± 2^b	–
Crude protein (%)	6.7 ± 0.3^a	24 ± 1*	5.2 ± 0.7^b	15 ± 2^†
Total lipids (%)	0.20 ± 0.01^a	0.70 ± 0.01*	4.7 ± 0.9^b	14 ± 3^†
Ash (%)	0.60 ± 0.01^a	2.30 ± 0.03*	0.40 ± 0.02^b	1.2 ± 0.6^†
pH	7.7 ± 0.1^a		6.40 ± 0.02^b
TVBN (mg/100g)	9.6 ± 0.1^a		9.7 ± 0.2^a
TMA (mg/100g)	1.8 ± 0.1^a		1.9 ± 0.1^a

The averages followed by the same letter (or symbol) on the line do not differ (p>0.05) from each other at a significance level of 5% (mean ± SD, n = 3).