| Author | Passarapa Saranakomgul |
| Call Number | AIT Thesis no.AE-99-10 |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science |
| Publisher | Asian Institute of Technology |
| Abstract | The qualities of shrimp from three preservation methods (ice-chilling, cooking and freezing) were investigated by physical, chemical and sensory evaluation tests. The information of food safety in HACCP system of three frozen shrimp factories was also investigated. The texture was measured based on the maximum force from the Texture Analyser equipment. Three types of test cells, Compression, Cylinder probe and Knife Blade test cell were compared. Consequently, Compression test cell was used for all textural measurement in this experiment. Shrimp cultured in low salinity water (2 ppt) and high salinity water (20 ppt) were used to study the physical, chemical and sensory quality of shrimp during ice storage 9 days. The results indicated that texture of shrimp cultured in high salinity water was harder than that of cultured in low salinity water. Cooking method has great influence on elimination of microbiological organism. The cooking of shrimp was carried out in hot water (95°C) for different time like 30, 45, 60, 75 and 90 seconds and the total viable plate count and number of Listeria monocytogenes organism inoculated in shrimp were measured. It was determined that for 90 seconds in hot water gave the survival of .L_. monocytogenes less than 100 CFU/g. For block frozen shrimp, the bigger size had less freezing time than the small one. Besides, the IQF and block frozen shrimp qualities were determined along 3-month storage. The texture ofraw shrimp did not change over storage. Total volatile base nitrogen (TVB-N), trimethylamine (TMA-N) and cooking loss value rose gradually, while trimethylamine oxide (TMAO-N) decreased with time. Information of HACCP implementation was gathered from three frozen shrimp factories. Three Critical Control Point (CCP); receiving shrimp raw material, cooking and metal detecting step, were identified from these factories. |
| Year | 1999 |
| 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 | Agricultural and Food Engineering (AE) |
| Chairperson(s) | Athapol Noomhorm |
| Examination Committee(s) | Jindal, Vinod. K. ;Rakshit, Sudip K. |
| Scholarship Donor(s) | Royal Thai Government (RTG) |
| Degree | Thesis (M.Sc.) - Asian Institute of Technology, 1999 |