Effect of boiling in salt solution and drying on the quality of farmed Pacific white shrimp (Litopenaeus vannamei)
2021
Hossein Zarei | Mehdi Nikoo | Kaveh Rahmanifarah
The effects of boiling time (1-7 min) and concentration of salt solution (0-4%) on the quality of farmed pacific white shrimp (Litopenaeus vannamei) dried for 20 h at 60 ºC was determined. In all salt concentrations, the increase in boiling time from 1 to 7 min decreased shrimp weight (P < 0.05). The highest weight loss was found after 7 min. With increasing salt concentrations, hardness increased; the highest hardness was found when shrimp were boiled in 3% salt concentrations for 3 and 7 min (P < 0.05). At 5 and 7 min of boiling, salt concentrations of 0 and 2% led to the highest taste score while the higher salinity decreased taste (P < 0.05). Shrimp dried for 8 h had the highest content of omega-3 fatty acids. The higher oxidation of polyunsaturated fatty acids occurred when drying time increased. The TI index was between 0.044 and 0.052 and the highest index was for those dried for 2, 12, and 14 h. Shrimp died for 2 h showed the lower gap between muscle fibers and a similar microstructure was observed at 4 h of drying. After 6 h of drying, the gap was increased to some extent while with further increase of drying time (8 to 14 h) considerable texture changes were observed with large gap among muscle fibers.
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