Effect of Dry-Salted Curcumin and Various Physicochemical and Technical Factors for the Shelf Life of White Shrimp (Litopenaeus Vannamei)

Abstract

Loss of quality in seafood has been considered hazardous to consumers due to the proliferation and colonization of pathogenic bacteria. White shrimp (Litopenaeus vannamei) is a very important food due to high protein compostion and nutritional component. White shrimp (Litopenaeus vannamei) was a product of high value, for local consumption as well as export. However, the quick deterioration of white shrimp was caused owing to high moisture and protein content. Drying was one of the best choices to process this seafood. Besides the preservation purposes, the demand for dried shrimp has also been driven by the flavour of the products. Curcumin has been used in traditional medicine to prevent bacterial and fungal growth. It has been used as an ingredient in food recipes. Objective of this research focused on different technical aspects such as the effect of salt and curcumin concentration during soaking; temperature and time of steaming; temperature of drying to chemical, microbial and sensory characteristics during the processing of curcumin-dry-salted white shrimp. The present study also evaluated shelf life extension of curcumin-dry-salted white shrimp under storage conditions. It has been proved that this white shrimp was highly acceptable level in curcumin-dry-salted condition and also maintained best quality.