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Effect of vacuum tumbling assisted marination on textural and sensory properties of deep-fried Indian white shrimp.

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Title Effect of vacuum tumbling assisted marination on textural and sensory properties of deep-fried Indian white shrimp.
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Creator Not Available
 
Subject Deep-fried shrimp, Marination, Sensory evaluation, Textural changes, Vacuum tumbling
 
Description Not Available
Effect of vacuum tumbling assisted marination on nutritional composition, texture, colour and sensory acceptability parameters of deep-fried Indian white shrimp (Penaeus indicus) was evaluated in this study. Peeled and deveined shrimp meat was subjected to traditional marination for two hours at room temperature as control (TM) and vacuum tumbling with a revolution of 8 rpm and vacuum pressure of 15 Hg for 5 min (VT 5), 10 min (VT 10) and 15 min (VT 15) were attempted. After the marination procedure, all the portions were deep-fried in sunflower oil at a controlled temperature of 1800 C for 2 min. Vacuum tumbling assisted marination, especially VT 10 exhibited similar textural, colour and sensory characteristics when compared to TM. The proximate composition analysis indicated superior moisture and protein content for VT 10 than TM. In addition, VT 10 recorded approximately 45% lower oil uptake after frying and around 90% reduction in marination time. The study successfully established that vacuum tumbling assisted marination could produce ready to eat (RTE) deep fried product from Indian white shrimp which is superior to traditional marination in terms of processing time and oil uptake while uncompromising sensory acceptability.
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Date 2023-05-16T04:02:04Z
2023-05-16T04:02:04Z
2022-01-01
 
Type Journal
 
Identifier Not Available
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http://krishi.icar.gov.in/jspui/handle/123456789/77369
 
Language English
 
Relation Not Available;
 
Publisher ResearchGate