Nutritional, Oxidative, and Sensory Quality of Whiteleg ( Penaeus vannamei ) and Pink Shrimp ( Penaeus paulensis ) From Different Production Systems During

This study compared the nutritional composition, fatty acid profile, oxidative stability, and sensory quality of whiteleg shrimp ( Penaeus vannamei ) and pink shrimp ( Penaeus paulensis ) obtained from semi‐intensive, organic, and wild systems. Four groups were evaluated: Semi‐intensive P. vannamei from Santa Catarina and Ceará (Brazil) (PV1 and PV2, respectively), organic P. vannamei (PV3), and wild‐caught P. paulensis (PPA). Raw and cooked samples were analyzed for proximate composition, pH, color, and fatty acids at the start of storage, and for thiobarbituric acid reactive substances (TBARS) and total volatile basic nitrogen (TVB‐N), alongside sensory acceptance and Check‐All‐That‐Apply (CATA) profiling, over 90 days of frozen storage. Organic and wild shrimp exhibited higher omega‐3 polyunsaturated fatty acids, particularly EPA and DHA, and more favorable n‐6/n‐3 ratios than semi‐intensive counterparts, but were also more prone to oxidation during storage. Semi‐intensive shrimp, especially PV2, maintained greater oxidative stability and visual quality over time. CATA test revealed a progressive shift from positive descriptors (e.g., fresh aroma and characteristic flavor) to negative attributes associated with oxidation (e.g., unpleasant aroma and color), particularly in PPA after prolonged storage. However, these changes were not consistently reflected in consumer acceptance, which declined over time but showed no significant differences among treatments for most consumers. Findings demonstrate that production system and region influence shrimp quality, with organic and wild systems offering superior nutritional profiles but lower oxidative stability. These results underscore the need for targeted antioxidant strategies in lipid‐rich systems and support informed choices in shrimp farming to balance health benefits, sensory quality, and storage stability.

Practical Applications

This study can help shrimp producers, processors, and retailers choose production and storage strategies that balance nutritional value, appearance, and eating quality. Organic and wild shrimp may offer more omega‐3 fatty acids, but they may need better protection against quality loss during frozen storage. The results can guide feed formulation, antioxidant use, and storage decisions to deliver shrimp products that remain nutritious and acceptable to consumers.