MEAT RECOVERY, BIOCHEMICAL COMPOSITION OF RAW AND PROCESSED SHRIMP (LITOPENAEUS VANNAMEI) CULTURED IN SALINE WATERS OF PUNJABAjeet Singh, Ravneet Singh, Meera D. Ansal and S.N. Datta
Processing and cooking methods plays significant role in meat recovery, biochemical and sensory properties of shrimp. In the present study, shrimp (Litopenaeus vannamei) cultured in saline waters of District Fazilka (Punjab) were processed and 63.18% average meat yield was recorded for the form of fantail butterfly. It gained 29.17% average weight due to coating of batter and bread crumb. Average cooking yield for coated and fried shrimp was recorded 95.51% and 69.58%, respectively. In raw, coated and fried shrimp, average moisture content were 72.62, 47.87, 51.32%, crude protein 18.68, 24.89, 25.86%, crude fat 5.40, 19.51, 20.12% and ash 2.46, 2.97, 1.98%, respectively. pH, Peroxide value, Free fatty acids and Titratable acidity in coated shrimp was recorded 5.52, 1.06 meq/kg, 0.13% and 0.30%, while in fried shrimp values were 5.48, 1.53 meq/kg, 0.15% and 0.32%, respectively. Overall acceptability value for fried shrimp was slightly higher than the coated shrimp.
Enter your contact information below to receive full paper.