Canning of Non Exportable Shrimps
The shrimp can with three compounds of salted water, oil, and sauce, inview of the organoleptic characteristics were compared to each other. Also the effects of processing methods including freezing, drying and canning were evaluated according to some qualitative parameters to raw shrimp (blank). The result showed that considering the organoleptic characteristics, the shrimp can with the compound of oil was better than the two others. On the other hand, the pH of the shrimp can, containing oil was 7.44 ± 0.01, freezed shrimp 7 ± 83-0.04 and dried shrimp 7.46 ± 0.01, that according to the T test, comparing to the blank these differences were statistically meaningful (P <U/01). The amount of protein in freezed shrimp was 96.2 ± 0.03, in dried shrimp 81 ± 0.7 and in canned shrimp (containing oil) was 76.8 ± 0.92, these differences were also statistically considerable. The quantity of the T.V.N in freezed shrimp was 0 ± 0.53, dried shrimp 66 ± 0.3 and in canned shrimp (containing oil) was significant. In view of the total number of the microorganisms, in freezed shrimp was 4800 per gramme, in the dried shrimp 15500 per gramme, and in the canned shrimp was negative.
| Main Authors: | , , |
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| Format: | Journal Contribution biblioteca |
| Language: | Persian |
| Published: |
1997
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| Subjects: | Shrimp, pH, Oil, Sauce, |
| Online Access: | http://hdl.handle.net/1834/12504 |
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