Effects of baking time and temperature on product quality of ready to eat crispy stretched shrimp

Abstract

Abstract

Baking conditions play an important role in producing crunchy foods of good quality. Recent studies focus on proper baking conditions for commercial production of ready to eat crispy stretched shrimp, acceptable to consumers. The aim of this study is to evaluate how different baking times and temperatures affect product quality of ready to eat crispy stretched shrimp. Cooked, stretched shrimps were baked at three different temperatures (75o C, 80o C, and 85o C), and three different times (8h, 10h and 12h). Sensory quality assessment, determining the appropriate baking time and temperature for crispy stretched shrimp, was performed with 30 participants, using the hedonic nine-point scale. Results found that baking temperature and time had a significant (p≤0.05) effect on physical and chemical quality of the product. Higher value of color, hardness, aw, and moisture was found in conditions of baking stretched shrimp at 80-85°C, with an 8-hour baking time. However, products baked at 80°C, with a 10-hour baking time, were most acceptable, in terms of color, flavor, taste, texture and overall preference. Mean hedonic acceptance ratings (n=100), for overall acceptance of the products baked under this baking condition, were 8.0, indicating a high point. In 100-gram samples, carbohydrate, protein, fat, fiber, cholesterol, and sodium were 34.40g, 47.04g, 3.47g, 2.61g, 0.42g, and 1.06g, respectively. Energy content was 356.99 Kcal per 100 grams. The finding of this study recommends optimal baking conditions for crispy stretched shrimp to be baked at 80 °C for 10 hours. This will, prepare nutritionally rich and organoleptically acceptable product, using stretched shrimp