title: Quality changes of shrimp during boiling in salt solution.
abstract: 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.
authors.affiliation: Dept. of Food Engineering, King Mongkut's Univ. of Technology Thonburi, 126 Pracha u-tid Rd., Bangkok 10140, Thailand.
authors.forename: C
authors.initials: C
authors.lastname: Niamnuy
authors.forename: S
authors.initials: S
authors.lastname: Devahastin
authors.forename: S
authors.initials: S
authors.lastname: Soponronnarit
mesh_terms: D000818:Animals; D003258:Consumer Behavior; D003257:Consumer Product Safety; D004305:Dose-Response Relationship, Drug; D005506:Food Contamination / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D006801:Humans; D033561:Penaeidae / Q000033:anatomy & histology / Q000201:enzymology / Q000382:microbiology / Q000502:physiology*; D010858:Pigmentation / Q000187:drug effects; D011786:Quality Control; D012758:Shellfish / Q000382:microbiology / Q000592:standards*; D012965:Sodium Chloride / Q000494:pharmacology*; D013649:Taste / Q000187:drug effects; D013696:Temperature; D013785:Thailand; D013997:Time Factors
chemical_list: D012965:Sodium Chloride