Physicochemical Composition and Selected Quality Characteristics of the New Product: Ready to Eat Shrimp

Abstract

In this study, it was aimed to develop an alternative product for seafood consumption by applying the smoking and marinating process on shrimp. Physicochemical, microbiological, and sensory analyzes were performed on a certain day of each month to determine the quality and shelf life of the obtained smoked product. Firstly, hot smoking process was applied and then the marination process was applied on shrimp used in the study. According to the results of microbiological analysis, while the number of TMAB was detected as 1.54 LogCFU/g in fresh shrimp, the number of microorganisms was determined lower than 1 LogCFU/g in the smoked and marinated product. It was determined that the products which were kept in refrigerator conditions for 10 months started to lose quality in the 8th month of storage and the shelf life of the product was determined as 7 months for the consumer.