Weng et al., 1997; Xiong et al., 2002).Weng et al. (1997) reported that
panelists detected improved flavor in salt treated prawns, which were
preferred over those that remained in freshwater. The enhanced flavor
was attributed to increased salt content and alterations in the free
amino acid profile in response to a salt water osmoregulation strategy
(Weng et al., 1997). Schilling et al. (2013) also reported that acclimation
of freshwater prawns to saltwater prior to ice bath (chill kill) exposure
and an Individual Quick Freeze (IQF) process enhanced flavor and texture
acceptability. Salt acclimation was found to have the potential to
improve prawn quality and produce a value added product if the logistics
of the procedure were found to be economically practical. Solar
(table) or halite salt, both costing much less than marine salts, may
have application if the undesirable mortality that has previously been
encountered can be eliminated. The mortality may be minimized
through combining sodium chloride with other elements that are
present in marine salt, while still achieving the desired enhanced
sensory quality.