Quality enrichment and preservation of shrimp by fortification with fishes and flours employing fast vacuum-drying

Chakraborty N., . and Chakraborty R., . and Saha K. A., . Quality enrichment and preservation of shrimp by fortification with fishes and flours employing fast vacuum-drying. pp. 1181-1190. ISSN 2231-7546

Shrimp (Metapenaeus monoceros) is low in fat essential minerals and vitamins. It contains high moisture (77.15 0.73) so it needs to be preserved by an energy-efficient process. Therefore fortification protocols for the enrichment of shrimp were developed employing two fishes namely Catla catla (CA) and Chela cachius (CS). Pre-sterilised shrimps were blended with sterilised CA and CS at 2:1:1 weight ratio. Pre-blended shrimps were converted to fortified shrimp (FS) by adding corn rice flour (FS-1) and additionally mixing with dried-ginger (FS-2) and subsequently dehydrated by vacuum-drying (VD) using silver/copper plated multidimensional heater to produce vacuum-dried FS. The VD kinetics indicated faster dehydration of FS-1 as compared to FS-2 in both heaters. Higher effective diffusivity (7.464 10m/s) and lower activation energy (28.42 kJ/mol) were computed for FS-1 in silver plated heater. The vacuum dried FS-1 exhibited superior quality through remarkable augmentation in protein (188) -3 fatty acids (20) carbohydrate (35) ash (151) and other essential elements with acceptable water activity rehydration ratio TVBN and histamine content.

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Abstract

Shrimp (Metapenaeus monoceros) is low in fat essential minerals and vitamins. It contains high moisture (77.15 0.73) so it needs to be preserved by an energy-efficient process. Therefore fortification protocols for the enrichment of shrimp were developed employing two fishes namely Catla catla (CA) and Chela cachius (CS). Pre-sterilised shrimps were blended with sterilised CA and CS at 2:1:1 weight ratio. Pre-blended shrimps were converted to fortified shrimp (FS) by adding corn rice flour (FS-1) and additionally mixing with dried-ginger (FS-2) and subsequently dehydrated by vacuum-drying (VD) using silver/copper plated multidimensional heater to produce vacuum-dried FS. The VD kinetics indicated faster dehydration of FS-1 as compared to FS-2 in both heaters. Higher effective diffusivity (7.464 10m/s) and lower activation energy (28.42 kJ/mol) were computed for FS-1 in silver plated heater. The vacuum dried FS-1 exhibited superior quality through remarkable augmentation in protein (188) -3 fatty acids (20) carbohydrate (35) ash (151) and other essential elements with acceptable water activity rehydration ratio TVBN and histamine content.

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Item Type:	Article
AGROVOC Term:	Prawns and shrimps
AGROVOC Term:	Metapenaeus monoceros
AGROVOC Term:	Food fortification
AGROVOC Term:	Fishes
AGROVOC Term:	Flours
AGROVOC Term:	Vacuum drying
AGROVOC Term:	Catla catla
AGROVOC Term:	Chela cachius
AGROVOC Term:	Food enrichment
AGROVOC Term:	Preservation
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/8505

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