WANG Suhua, CHEN Jiming, ZHU Hai, LIU Wei, HAO Shuxian, WEI Ya. Analysis of cooking technologyand preservation characteristics of Penaeus vannmei flesh[J]. South China Fisheries Science, 2010, 6(2): 77-80. DOI: 10.3969/j.issn.1673-2227.2010.02.013
Citation:  WANG Suhua, CHEN Jiming, ZHU Hai, LIU Wei, HAO Shuxian, WEI Ya. Analysis of cooking technologyand preservation characteristics of Penaeus vannmei flesh[J]. South China Fisheries Science, 2010, 6(2): 77-80. DOI: 10.3969/j.issn.1673-2227.2010.02.013
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Analysis of cooking technologyand preservation characteristics of Penaeus vannmei flesh

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  • The effects of cooking time and NaCl addition on the sensory quality of Penaeus vannmei flesh were analyzed. Based on the indices such asrate of weight loss and sensory score, the optimized cooking parameters of P.vannmei were obtained: the prawn size of41/50, boiling salt water added with 4% NaCl and 2-minute cooking time. Bacterial plate count of the vacuum packaged shrimp preserved at 25 ℃ was determined, and the result showed that its storage period could reach to 7 days.
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