| Author | Suntorn Kumsuk |
| Call Number | AIT Thesis no.PH-01-1 |
| Subject(s) | Canned shrimp--Quality
|
| Note | A thesis submitted in partial fulfillment of the requirements
for the degree of Master of Science, School of Environment Resources and Development
|
| Publisher | Asian Institute of Technology |
| Abstract | Canned black tiger shrimp is not a common commodity product in Thailand. The main
exported shrimp is in frozen fotm. This may be due to the higher cost of the canned product
and its susceptibility to blackening discoloration and texture problems. In this study the
techniques involved to overcome these problems have been attempted to meet market demand
for such ready to serve products. The shelf life of harvested shrimps in ice before processing
and the chemical treatment and thermal processing required for canned were studied in detail.
The harvested culture black tiger shrimp were shocked in ice, washed and packed in
polystyrene container with ice during transportation to processing plant. At the plant, the
shrimps were sized and washed. It was found that shrimp stored in ice would be suitable for
processing upto 8 days of shelf life. The shrimps were cooked, deshelled and blanched with
various chemicals. The chemicals used were citric acid, sodium metabisulfite, sodium
tripolyphosphate, EDTA separately and in two other combinations. It was found that all these
chemicals (at levels of 0.1 %) were required to maintain organoleptic qualities. Similarly a
combinations of chemicals including 0.2%sodium chloride, 0.25% monosodium glutamate,
0.1 % citric acid, 0.1 %sodium tripolyphosphate and 0.025%EDTA was found to be required in
the packing medium. The residual chemicals in product were below maximum allowable
levels. In thermal processing of the can at different temperatures and time indicated that a
process at 1l8°C and Po-value of 5 min would keep the quality of the canned shrimp for a
period of at least 2-3 years at room temperature. The quality of the slu·imp was studied in te1m
of microbial parameters, color, firmness, sensory evaluations and residual chemicals
throughout the study. |
| Year | 2001 |
| 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 | Postharvest and Food Process Engineering (PH) |
| Chairperson(s) | Rakshit, Sudip K. |
| Examination Committee(s) | Jindal, Vinod. K. ; Athapol Noomhorm
|
| Scholarship Donor(s) | Royal Government of Thailand |
| Degree | Thesis (M.Sc.) - Asian Institute of Technology, 2001 |
