Effects of hardling methods on quality changes in Pacific white shrimp (Penaeus vannamei) | |
| Author | Ratchada Phiromrak |
| Call Number | AIT Thesis no.FB-05-15 |
| Subject(s) | Frozen shrimp Penaeus |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. FB-05-15 |
| Abstract | Effects of cooling conditions during storage, freezing method and thawing on the quality of white shrimp (Penaeus vannamei) were investigated. Cooling conditions namely pure flake ice and flake ice with mesh water (chilled freshwater, CFW) and flake ice with salt-water (chilled salt-water, CSW) were evaluated by using chemical analysis, physical methods, microbiological test and sensory assessment. The total volatile basic nitrogen (TVB-N) level increased slowly for shrimp stored in CSW condition, from 5.06 mg/100g to 25.lmg/lOOg and increased rapidly in other storage conditions, from 5.06 mg/100g to 35.74 mg/ IOOg with storage time. Water content increased gradually for all sample but ice and CSW storage was lower than CFW. Texture showed only minor changes. Total viable counts (TVC) showed that bacteria grew very quickly in shrimp throughout the storage period. CSW storage gave the longest shelf-life of shrimp based on sensory analysis. Statistical analyses showed good correlation between TVB-N, TVC, pH and response of sensory evaluation. It can be concluded that for white shrimp, storage in CSW either only during transport or throughout the storage period, can be useful as an alternative preservation method during distribution and retail sale. Effect of freezing methods Individual Quick Frozen (IQF) and Block Frozen (BF) on shrimp quality stored for the period at 3 months was evaluated. The texture of raw and cooked shrimp frozen both methods did not change over time. Total volatile basic nitrogen (TVB-N), pH and cooking loss values rose gradually. The effect of thawing method namely still air, water immersion and microwave oven in terms of the quality of shrimp was determined. The texture of raw and cooked shrimp change in difference thawing method. Cooking loss value also changed in different thawing methods. Repeated freezing and thawing some texture and moisture loss, reduce shrimp quality. |
| Year | 2005 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. FB-05-15 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Athapol Noomhorm; |
| Examination Committee(s) | Jindal, Vinod Kumar ;Rakshit, Sudip Kumar; |
| Scholarship Donor(s) | Ministry of Agricultural and Cooperatives; |
| Degree | Thesis (M.Sc.) - Asian Institute of Technology, 2005 |