الصفات الحسية للحم الروبيان المجفف و المخزن لفترات زمنية مختلفة

الملخص EN

The reassured aimed to preparing a dried of blanched and unbalanced shrimp meat and study its sensory properties (color, flavor, texture and overall acceptability) under normal storage condition at laboratory temperature (25-30 ◦C) for different storage period (0,15,30,45,60,75and 90) days, which immersed for 2and 4 hours in sodium chloride salt solution with various concentration (0,5,10 and 15).

The characteristics of the product for each storage period were identified to assess the effect of blanching salt concentration, immersion and storage period on its organolepic properties.

The result showed that the sensory properties of dried shrimp meat sample were affected by blanching process different salt concentration, immersion period and storage period.

Sensory evaluation show that the sample which were blanched and immersed in high salt concentration had get higher degree of color, flavor, texture and over all acceptability, but all these proportion were decreased as the storage period was progressed.