| Author | Panicha Nasueb |
| Call Number | AIT Thesis no.FB-06-13 |
| Subject(s) | Canned shrimp
|
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Engineering, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. FB-06-13 |
| Abstract | The main parameters influencing the thermal process application on retort pouch processing were partial cooking time, processing time and temperature for determination of FO value and product quality. The effects of partially cooking time attributes quality, instrumental, chemical and sensory of the shrimp were studied and the maximum load and cooking loss of shrimp were determined. Shrimp were cooked for 2, 4 and 6 min in hot brine containing 3% salt. The results showed that with the increased in partially cooking time, the maximum load and % cooking loss increased. Shrimp cooked for 4 min were moderately firm and obtained the highest acceptability by the sensory evaluation panel. The partially cooked shrimp packed in retort pouches and cans were sterilized at 121 °C. The effect of types of packaging on processing time and shrimp quality was also studied. About 80 g of cooked shrimp were mixed with 80 g of hot brine containing 3% salt, and packed in retort pouch and can. The results showed that shrimp in hot brine processed in retort pouch had a lower process time as compared to that of can for the same FO value of about 6.2 min. After heat treatment, the experimental results indicated that texture of cooked shrimp in hot brine packed in retort pouch was harder than that of cooked shrimp in can. It was also observed that the partially cooking time had no effect on processing time though affected the texture of the shrimp. The hardness of shrimp increased with decreased of partially cooking time. Shrimp cooked for 6 min and packed in retort pouch was firm and was given the highest acceptability score by the sensory evaluation panel. The comparison of two thermal process conditions namely 116 °C for 21 min and 121 °C for 15 min, which provided almost the same lethality (F0 value of about 6.28 ± 0.98 and 6.22 + 0.92, respectively) showed that in term of texture, color and preference from panelists. Shrimp were partial cooked at different time, packed in retort pouch, and then sterilized at two retort temperature. The results showed that at the high temperature and shorter time (121 °C, 15 min) was better quality than that of low temperature and longer time. Tom Yum soup and Panang curry were added into pouched shrimp to study the effect of heat penetration and the ingredient of product such as pH and viscosity. Torn Yum soup having a pH value of 6.34 was mixed with 80 g of shrimp and sterilization both at 116 °C and 121 °C. The results revealed that the processing time at high retort temperature was shorter than that of low retort temperature for the same FO value. Also high temperature sterilization maintained harder texture. For the effect of viscosity, Panang curry having different viscosity was mixed with cooked shrimp. It was also observed that the viscosity or consistency of Panang curry increased with increased processing time. |
| Year | 2006 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. FB-06-13 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Other Field of Studies (No Department) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Athapol Noomhorm |
| Examination Committee(s) | Rakshit, Sudip Kumar;
Salokhe, Vilas M. |
| Scholarship Donor(s) | Royal Thai Government Fellowship |
| Degree | Thesis (M.Eng.) - Asian Institute of Technology, 2006 |