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Effects of Temperature on the Composition, Colour, Texture and Reconstitution of Dehydraed Shrimps

J. A. Begum
Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensihgh

M. S. Hoque
Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensihgh

Abstract/ Executive Summary:

The shrimps used in the study were of different sizes and were collected from local market. Raw shrimps were graded according to sizes and prepared for dehydration. The shrimps were dried at different temperature and drying time. Proximate analysis of raw and dehydrated shrimps was done. The composition of raw shrimps was (water - 74.2 %, protein - 17.35%, fat - 1.68%, asf - 2.60%, and calcium - 114.65 mg/100 gm) and the same for dehyrated shrimps was (water - 13.67%, protein - 65.32%, fat - 5.84, ash - 12.95 and calcium - 218.50 mg/100 gm). The dehydration ratio was solely dependent upon moisture content of the raw and dehydrated shrimps where as the rehydration ratio was dependent upon the time of boiling of the dehydrated shrimps. Bacteriological studies were made on the raw and dehydrated shrimps. The total number of bacteria in both the cases were within the tolerable limits and the bacteria were.rnostty gram-negative rods but in some-cases few cocci were also observed.

Keywords: Shrimps, Temperature, Dehydrated

Location: Laboratory of the Department of Food Technology & Rural Industries, Bangladesh Aqricultural University, Mvrnensingh

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Shrimp

Objectives:

To study the effects of temperature on the composition, colour, texture and reconstitution of dehydrated shrimps.

Methodology:

The shrimps used in the study were of several sizes from 6.5cm to 6.10cm long, The cleaned shrimps were then blanched in hot water for 2 minutes. The peeled shrimps were washed thoroughly and were put to 5% salt solution and boiled for 10 minutes. The boiled shrimps were spread on trays in thin layers and put in a cabinet drier. Different lots of shrimps were dried at different temperatures and the time was recorded in each case. The proximate analysis of different lots of raw and dehydrated shrimps was done by using appropriate methods for such determination. Five grams of dehydrated shrimps were taken in each of the five beakers ( 250 ml ) containing 150 ml water. The contents were boiled for different times (10. 15, 20, 25 and 30 minutes ). After boiling, the water was drained out and the reconstituted shrimps were transferred on filter papers to absorb the adhering water. The shrimps were then weighed separately and the rehydration ratios were found out from rehydration ratio = Wt. of rehydrated materials / Wt. of dehydrated materials. Bacteriological (mostly on bacteria) study for raw and dehydrated shrimps were performed by inoculating the petridishes containing nutrient agar media with the ground mixture of shrimps and incubated at 37⁰C and colonies were counted. Gram stain was done to identify the microorganisms.

Source of Information: Bangladesh J. Agril. Sci. 13(1):1-4;1986

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The dehydration ratio was solely dependent upon moisture content of the raw and dehydrated shrimps where as the rehydration ratio was dependent upon the time of boiling of the dehydrated shrimps. Bacteriological studies were made on the raw and dehydrated shrimps. The total number of bacteria in both the cases were within the tolerable limits and the bacteria were.rnostty gram-negative rods but in some-cases few cocci were also observed.

Knowledge Management: Journal