Fig. 2

Graphical representation of basic food quality analysis. A Effects of different thermal processing methods on the pH of shrimp meat; B Effects of different thermal processing methods on the basic nutrient content of shrimp meat; C-F Effects of different thermal processing methods on the color and textural properties of shrimp meat: color characterization (C), hardness (D), springiness (E), and chewiness (F). Each indicator is repeated four times, and the three stable data are retained. The average of these values is then taken as the final result. All the results are presented as the means ± SDs. The error bars indicate the standard deviation. Different letters indicate significant differences (p < 0.05)