Optimization of drying process of Parapenaeopsis hardwickii by response surface methodology and its storage quality change analysis
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Abstract:
To develop dried shrimp of Parapenaeopsis hardwickii and investigated their quality changes during storage, a study was conducted. Based on the single-factor experiments, Box-Behnken multiple regression model was constructed by response surface methodology to optimize the drying process of shrimp. The effects of salt concentration, blanching time, drying temperature, and drying time on the sensory characteristics of the dried shrimp were analyzed. Additionally, the appearance, color, pH value, texture characteristics, TVB-N content, and the total bacterial count of dried shrimp were measured during storage at 25 ℃ and 37 ℃. At the same time, Pearson correlation analysis was applied to evaluate the correlation of storage indicators. The results showed that the optimal drying process of P. hardwickii was as follows: salt addition with 3%, blanching time with 3 min, drying temperature with 57 ℃, and drying time with 14 h. As storage time increased, the sensory quality of the dried shrimp gradually declined at 25 ℃ and 37 ℃. The pH value initially decreased and then increased, while the W, hardness, chewiness, and gumminess exhibited a downward trend. TVB-N content and total bacterial count showed a significant upward trend (P<0.05). The study revealed that storaging at 37 ℃ accelerated the deterioration of dried shrimp quality, and promoted the growth and reproduction of spoilage microorganisms, protein degradation, and lipid oxidation. Pearson correlation analysis suggested that discoloration and texture deterioration of the dried shrimp might be associated with protein degradation and lipid oxidation during storage. These findings provide theoretical guidance for the deep processing of P. hardwickii.
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Supported by National Key Research and Development Project (2021YFD2100504); National Natural Science Foundation of China (32301972&U23A20263); Basic Research Expenses of Scientific Research Institutes of Zhejiang Provincial Universities (2024J003)
