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- Title
Quality enrichment and preservation of shrimp by fortification with fishes and flours employing fast vacuum-drying.
- Authors
Chakraborty, N.; Chakraborty, R.; Saha, K. A.
- 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 × 10-10 m2/s) and lower activation energy (28.42 kJ/mol) were computed for FS-1 in silver plated heater. The vacuumdried FS-1 exhibited superior quality through remarkable augmentation in protein (188%), ω-3 fatty acids (20%), carbohydrate (35%), ash (151%) and other essential elements with acceptable water activity, rehydration ratio, TVBN and histamine content.
- Subjects
FISH protein concentrate; SHRIMPS; ENRICHED foods; CATLA catla; PLATE; RICE flour; FLOUR; GINGER
- Publication
International Food Research Journal, 2019, Vol 26, Issue 4, p1181
- ISSN
1985-4668
- Publication type
Article