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Textural and reconstitutional properties of freeze-dried shrimp.

Moorjani, M. N. and Dani, N. P. (1968) Textural and reconstitutional properties of freeze-dried shrimp. Food Technology (Champaign), 22 (7). pp. 886-888.

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Abstract

Shrimp was freeze-dried in Stokes lab. model at platen temp. 45 degree C, total drying time was 12 h; moisture content of the dried product was 3.0%. Taste panel studies indicated very low acceptability for texture evaluation of the conventionally air-dried shrimp. Freeze-dried shrimp were far superior to air-dried shrimp but slightly inferior in quality to fresh shrimp. Though the rehydration ratio for freeze-dried shrimp is 5 times as compared with 1.2 for air-dried shrimp, about of the water could be easily expressed from the rehydrated freeze-dried shrimp by applying slight manual pressure. The rehydrated shrimp shrunk considerably on cooking and their texture was rather tough when compared with the freshly-caught shrimp. Shrimp that were freeze-dried after mild blanching gave a finished product with attractive pink colour and at the same time occupied less space.

Item Type: Article
Uncontrolled Keywords: RECONSTITUTION-; /Reconstitution/ of freeze-dried shrimp; TEXTURE-; /texture/ of freeze-dried shrimp; FREEZING-; /Reconstitution; texture/ of freeze-dried shrimp; SHRIMPS-
Subjects: 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish
600 Technology > 08 Food technology > 06 Preservation and Storage > 03 Freeze drying
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 17 Jun 2014 06:42
Last Modified: 17 Jun 2014 06:42
URI: http://ir.cftri.com/id/eprint/7428

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