Marine shrimp fishery contributes around 55% to the small shrimp production Sri Lanka. In addition to the targeted large shrimp for the export market, small shrimp are marketed locally as value added dried products. This activity has been established as a cottage industry. Development of optimum control conditions of processing is very important for maintaining nutritional quality of the dried shrimp. Present study was conducted to evaluate the effect of different salt concentrations, cooking methods, drying time and drying temperature on sensory properties of processed whole and peeled shrimp with a view to develop improved processing methods. In addition, sensory properties, total volatile nitrogen (TVN) content, trimethylamine (TMA) content and total bacterial count (TBC) of the processed whole and peeled shrimp which had been stored under different packaging systems viz. polythene bags, Styrofoam boxes and open bulk packages were assessed weekly for six weeks to determine the shelf life of the processed shrimp. The results revealed that the whole shrimp salted at 5% (w/w), pressure cooked for 20 minutes, dried at 70 0 C for 2 hours and the peeled shrimp treated under the same conditions and cooked only for 10 minutes gave the best quality dried shrimp. TVN contents (in mg/100g) in whole dried shrimp packed in Styrofoam box, polythene bags and under bulk packages were 25, 34.5 and 39.5 respectively at the end of six weeks. TMA contents (in mg/100g) in whole dried shrimp stored in three types of packing systems mentioned above were 16.8, 21, and 26.3 respectively whereas TBC values (in cfu /g) for dried whole shrimp were 1.08 x 10 6 , 1.08 x 10 6 and 1.66x 10 6. TVN contents (in mg/100mg) in the peeled dried shrimp packed in Styrofoam box, polythene bags and under bulk packages were 27, 16.8, and 21 respectively whereas the TMN contents (in mg/100g) were 16.8, 15 and 25.2 at the end of the six weeks. TBC values (in cfu /g) of these processed peeled shrimp packed in Styrofoam, polythene and bulk packages were 5.88x 10 4 , 1.66x 10 5 and 3.33x 10 5 respectively. Styrofoam package was found to be the most effective packaging system for both processed whole and peeled dried shrimp.
This study was conducted to investigate the and the recent trend is for high quality products. bacterial, chemical and sensory quality of fish and sanitary ~h~~~f~~~, t h e present investigation was conditions of the sales outlets. The Salmonella sp.and Vibrio undertaken to evaluate the quality of the fish and cholera were not detected in fish samples investigated during the study. Of the fish samples analyzed 56.6% were found the handling practices adopted at several selected unsuitable for consumption. The sanitary conditions of 50% sales outlets in three different climatic zones.of the fish stalls were not within the stipulated standards.The estimated levels of total coliform and Escherichia coli in n%l3THODOLOGY the fish samples analysed were 7-2.4x103/g and <3-2.4x10Vg and the estimated maximum and the minimum counts of total bacteria were 3.25xlOVg and 6.83x1Og/g respectively. The presence of fecal Coliforms and E.coli in the tuna samples investigated can be attributed to the fecal contamination of fish from capture upto marketing.
Ceylon moss (Gracilaria) is rich in nutrients and contains high amount of agar-agar. The present study was carried out with a view to develop Ceylon moss jam incorporating palmyra pulp as a good source of Vitamin A and C, to improve the sensory properties of the final product. Instead of seaweed pulp and Palmyra pulp citric acid and sugar was added without pectin. Seaweed pulp was extracted using a different method. Dried Gracilaria edulis was soaked in water for 15 min, soaked and drained seaweed was steamed for 10 min, and grinded properly for 10 min to obtain the pulp. Different concentrations of seaweed pulp were evaluated based on sensory attributes including flavour, colour, aroma, spread ability and acidity to optimize the content of seaweed pulp in jam, without using Palmyra pulp and 40% was selected. Then seaweed pulp was replaced by incorporating different contents of Palmyra pulp to enhance the colour, aroma and flavour. It was observed that the product containing 24% of seaweed pulp and 16% of Palmyra pulp was showed highest score point ( 5) in sensory quality compared to than other treatments. The pH, titratable acidity and total soluble solid of the seaweed jam were 3.07, 1.045% (w/w) and 65%, respectively. Developed seaweed jam consists of 13.8, 0.59, 5.23, 0.42 and 4.89 % (w/w) of moisture, protein, fat, total ash, total dietary fiber, respectively. Finally the shelf life of the product determined more than one year period. The technologies developed, in this study; to extract seaweed pulp from G. edulis and to produce Palmyra incorporated seaweed jam has potential to commercialize as an industry. Development of Seaweed based Palmyra (Borassus flabellifer) Jam and Determination of its Quality Parameters
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