Optimization of Drying Process for Parapenaeopsis hardwickii using Response Surface Methodology and Analysis of Storage Quality Changes

Abstract:

To develop a process for drying Parapenaeopsis hardwickii shrimp, their quality changes during storage were investigated. Based on single-factor experiments, a Box-Behnken multiple regression model was constructed using the response surface method to optimize the shrimp drying process. The effects of salt concentration, blanching time, drying temperature, and drying time on the sensory characteristics of dried shrimp were analyzed. Additionally, the appearance, color, pH, texture, TVB-N content, and total bacterial count of dried shrimp were measured during storage at 25 ℃ and 37 ℃. Pearson’s correlation analysis was applied to evaluate the correlations between storage indicators. The results showed that the optimal drying process for P. hardwickii was as follows: 3% salt addition, blanching for 3 min, drying temperature of 57 ℃, and drying time of 14 h. During storage at 25 ℃ and 37 ℃, the sensory quality of the dried shrimp gradually declined over time. The pH value initially decreased and then increased, whereas the whiteness, hardness, chewiness, and gumminess levels exhibited a downward trend. The TVB-N content and total bacterial count showed significant upward trends (P<0.05). The study revealed that storage 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 the discoloration and texture deterioration of 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.