期刊
JOURNAL OF FOOD SCIENCE
卷 72, 期 5, 页码 S289-S297出版社
WILEY
DOI: 10.1111/j.1750-3841.2007.00349.x
关键词
boiled shrimp; colors; microbiological quality; proteins; salt content; texture
Boiling shrimp in salt solution is an important step during the production of dried shrimp. In this study the effects of various boiling parameters, namely, concentration of salt solution (2, 3, and 4% w/v), mass ratio of shrimp to salt solution (1:2 and 1:3), boiling time (1, 3,5, and 7 min), and shrimp size (small and large), on the various quality attributes of shrimp were Investigated. The quality of boiled shrimp was evaluated in terms of its salt content, moisture content, which is in turn related to the other qualities, namely, protein content, colors, shrinkage, and texture (hardness and toughness), as well as microbiological quality. It was found that higher concentration of salt solution and longer boiling time and lower mass ratio of shrimp to salt solution led to higher salt content of shrimp but to lower levels of moisture and proteins, leading to higher values of hardness, toughness, shrinkage, and color changes of shrimp. However, the mass ratio of shrimp to salt solution alone did not significantly affect any qualities of boiled shrimp (P > 0.05). It was found that the minimum boiling time of 3 min was enough to reduce the number of microorganisms to a safe level and inactivate enzymes causing melanosis in boiled shrimp.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据