Effects of cooking and drying methods on the quality of shrimp
1989
Kim, H.K. | Jo, K.S. (Korea Food Research Inst., Banwol (Korea R.)) | Shin, H.S. (Tongguk Univ., Seoul (Korea R.). Dept. of Food Technology)
Effects of cooking and drying methods on the quality of shrimp, Metapenaeus joyneri, were investigated. The cholesterol content of fresh shrimp was 81.4mg/100g of dry basis. It was 5-28 % less in freeze dried shrimps as compared to hot air dried shrimps. The volatile basic nitrogen and trimethylamine contents of hot air dried shrimp was higher than those of freeze dried one, but total viable count of freeze dried shrimp was lower than that of hot air dried one. The color of cooked-shrimps was much brighter than uncooked-fresh shrimp. Freeze dried shrimp was lighter than hot air dried one. Total color difference (delta E), however, was opposite to its lightness. The mineral component of fresh shrimp was composed of calcium predominantly, followed by potassium and sodium, which were 96 % of the total mineral contents. Cooking and drying methods did not affect the mineral content
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