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Drying Characteristics and Physical and Nutritional Properties of Shrimp Meat as Affected by Different Traditional Drying Techniques
المؤلفون المشاركون
Akonor, P. T.
Ofori, H.
Dziedzoave, N. T.
Kortei, N. K.
المصدر
International Journal of Food Science
العدد
المجلد 2016، العدد 2016 (31 ديسمبر/كانون الأول 2016)، ص ص. 1-5، 5ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2016-03-13
دولة النشر
مصر
عدد الصفحات
5
الملخص EN
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.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Akonor, P. T.& Ofori, H.& Dziedzoave, N. T.& Kortei, N. K.. 2016. Drying Characteristics and Physical and Nutritional Properties of Shrimp Meat as Affected by Different Traditional Drying Techniques. International Journal of Food Science،Vol. 2016, no. 2016, pp.1-5.
https://search.emarefa.net/detail/BIM-1106128
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Akonor, P. T.…[et al.]. Drying Characteristics and Physical and Nutritional Properties of Shrimp Meat as Affected by Different Traditional Drying Techniques. International Journal of Food Science No. 2016 (2016), pp.1-5.
https://search.emarefa.net/detail/BIM-1106128
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Akonor, P. T.& Ofori, H.& Dziedzoave, N. T.& Kortei, N. K.. Drying Characteristics and Physical and Nutritional Properties of Shrimp Meat as Affected by Different Traditional Drying Techniques. International Journal of Food Science. 2016. Vol. 2016, no. 2016, pp.1-5.
https://search.emarefa.net/detail/BIM-1106128
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1106128
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
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تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر
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