Canning of non exportable shrimps

The shrimp can with three compounds of salted water, oil, and sauce, in view 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, freeze 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 freeze 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 freeze 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 freeze shrimp was 4800 per gram, in the dried shrimp 15500 per gram, and in the canned shrimp was negative.

Bibliographic Details

Main Authors:	Honarvar, M., Lame, H., Valaee, N.
Format:	article biblioteca
Language:	Persian
Published:	1997
Subjects:	Fisheries, Oil, Sauce, Shrimp, pH, Iran,
Online Access:	http://hdl.handle.net/1834/38612
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