2.2.3. Texture Profile Analysis (TPA)

The shrimp with the head and shell removed were subjected to texture analysis. Texture variables, including hardness, elasticity, stickiness, adhesiveness, and chewiness, were obtained using Texture Expert software (TMS-Pro, Food Technology Corporation, Sterling, VA, USA) The measurement parameters were set to TPA mode; the probe type was P/5, compression ratio was 45%, detection rate was 30 mm/min, shape variable was 60%, minimum force was 0.5 N, and return distance was 2.5 cm. Each shrimp sample was measured eight times at each point during the drying processes.
