Drying Characteristics and Physical and Nutritional Properties of Shrimp Meat as Affected by Different Traditional Drying Techniques

Abstract

The influence of different drying methods on physical and nutritional properties of shrimp meat was investigated in this study. Peeled shrimps were dried separately using an air-oven dryer and a tunnel solar dryer. The drying profile of shrimp meat was determined in the two drying systems by monitoring moisture loss over the drying period. Changes in color, proximate composition, and rehydration capacity were assessed. The rate of moisture removal during solar drying was faster than the air-oven drying. The development of red color during drying was comparable among the two methods, but solar-dried shrimps appeared darker (L ⁎ = 47.4) than the air-oven-dried (L ⁎ = 49.0). Chemical analysis indicated that protein and fat made up nearly 20% and 2% (wb) of the shrimp meat, respectively. Protein and ash content of shrimp meat dried under the two dryer types were comparable but fat was significantly (p < 0.05) higher in oven-dried meat (2.1%), compared to solar-dried meat (1.5%). Although rehydration behavior of shrimp from the two drying systems followed a similar pattern, solar-dried shrimp absorbed moisture more rapidly. The results have demonstrated that different approaches to drying may affect the physical and nutritional quality of shrimp meat differently.

Influence of gamma irradiation on the colour parameters of dry smoked shrimps (Penaeus notialis)

“…The extent of these reactions in dried and gamma irradiated samples of 0, 8 and 10 kGy was more pronounced and resulted in a darker shrimp meat compared to the 4 kGy which had a lower Browning Index (B.I) and suggests a slow rate of enzymatic (Kortei et al, 2015). Results agreed with previous work of Akonor et al (2016) who reported colour values within range as they investigated the drying characteristics, physical and nutritional properties of shrimp meat as affected by different traditional drying techniques in Ghana.…”

“…Results obtained agreed with ΔE values reported by Akonor et al (2016) as they investigated the drying characteristics, physical and nutritional properties of shrimp meat as affected by different traditional drying techniques in Ghana. Saricoban and Yilmaz (2010), reported a similar trend modelling the effects of processing factors on the changes in colour parameters of cooked meatballs using response surface methodology in Turkey.…”

“…This observation was in disagreement with work of Viskelis et al (2011) who reported an increase in metric chroma values of apples during storage. Development of redness on exposure of shrimp meat to heat and/or gamma radiation is as a result of the release of astaxanthin when carotenoproteins breakdown during protein denaturation (Niamnuy et al, 2007;Akonor et al, 2016).…”

Evaluation of sensory, textural, and nutritional attributes of shiitake mushrooms (Lentinula edodes) as prepared by five types of drying methods

“…Xu, Xiang, Zhang, and Chen () also found that FD was the best drying method for retaining protein (1.8–2.0 mg/g) and polysaccharide (2.5–4 mg/g) of shiitake mushroom, followed by FIRD and HAD, which was in line with our studies. According to Akonor, Ofori, Dziedzoave, and Kortei (), drying resulted in a small but not statistically significant decrease of the protein and sugar content as compared to the fresh samples, which may be related to protein denaturation. Moreover, some polysaccharides were converted to melanoid and oligosaccharides, as a result of Maillard and caramelization reactions (Wang et al, ).…”

Sensory Evaluation of Gamma Irradiated Shrimp (Penaeus notialis ) from Three Different Water Sources in Ghana

“…Dried shrimps are popular and widely acceptable. They are used (in whole or powdered form) in soups and sauces as a major protein source and as food condiments owing to their delectable flavor [9]. In addition to drying, it is imperative to further enhance the shelf life of this product by a process which will impart minimal or no effects on its wholesomeness.…”