Changes in the Recovery Efficiency, Nutritional and Safety Quality of Dried Sergestid Shrimp (Acetes species) during Commercial Production
The sun-dried method is popular for producing dried Sergestid shrimp in Vietnam, but maintaining consistent product quality across seasons is challenging due to its dependence on weather conditions. A previous study used convection drying at a laboratory scale. In this study, the laboratory scale wa...
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| Language: | English |
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ISEKI_Food Association (IFA)
2024-05-01
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| Series: | International Journal of Food Studies |
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| Online Access: | https://www.iseki-food-ejournal.com/article/401 |
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| author | Ngoc Duc Vu Nguyen Hong Khoi Nguyen Thanh Truc Tran Tran Bach Long Lam Van Tan Tran Thi Yen Nhi |
| author_facet | Ngoc Duc Vu Nguyen Hong Khoi Nguyen Thanh Truc Tran Tran Bach Long Lam Van Tan Tran Thi Yen Nhi |
| author_sort | Ngoc Duc Vu |
| collection | DOAJ |
| description | The sun-dried method is popular for producing dried Sergestid shrimp in Vietnam, but maintaining consistent product quality across seasons is challenging due to its dependence on weather conditions. A previous study used convection drying at a laboratory scale. In this study, the laboratory scale was upgraded to a commercial scale, and recovery efficiency and Sergestid shrimp images were recorded during production stages. Parameters were adjusted for economic efficiency and convenience. Results showed a decrease in recovery efficiency on the laboratory scale, while the commercial scale improved with washing and blanching. Overall, there was no significant difference in recovery efficiency between the commercial production (15.76 %) and laboratory scale (16.29 %). The commercial-scale dried Sergestid shrimp exhibited better colour than the laboratory-scale product. The product met food safety and quality criteria according to Vietnamese standards. Microorganisms such as Coliforms, E. coli, B. cereus, C. perfringens and salmonella, and total number of yeast and mold spores, were not detected in the product. On the other hand, the product of commercial production contained 256 kcal 100 g−1 of energy and a protein content of 55.50 ± 0.33 %. These findings form a foundation for scaling up production and assessing economic feasibility. Adjusting production parameters using larger equipment contributes to achieving optimal production efficiency and economic benefits. |
| format | Article |
| id | doaj-art-81506c77848941f583821fa5ebbc532a |
| institution | OA Journals |
| issn | 2182-1054 |
| language | English |
| publishDate | 2024-05-01 |
| publisher | ISEKI_Food Association (IFA) |
| record_format | Article |
| series | International Journal of Food Studies |
| spelling | doaj-art-81506c77848941f583821fa5ebbc532a2025-08-20T02:21:43ZengISEKI_Food Association (IFA)International Journal of Food Studies2182-10542024-05-0113110.7455/ijfs/13.1.2024.a6Changes in the Recovery Efficiency, Nutritional and Safety Quality of Dried Sergestid Shrimp (Acetes species) during Commercial ProductionNgoc Duc Vu0Nguyen Hong Khoi Nguyen1Thanh Truc Tran2Tran Bach Long3Lam Van Tan4Tran Thi Yen Nhi5Nguyen Tat Thanh UniversityNguyen Tat Thanh UniversityCan Tho University, Can Tho, VietnamCan Tho University, Can Tho, VietnamNguyen Tat Thanh UniversityNguyen Tat Thanh UniversityThe sun-dried method is popular for producing dried Sergestid shrimp in Vietnam, but maintaining consistent product quality across seasons is challenging due to its dependence on weather conditions. A previous study used convection drying at a laboratory scale. In this study, the laboratory scale was upgraded to a commercial scale, and recovery efficiency and Sergestid shrimp images were recorded during production stages. Parameters were adjusted for economic efficiency and convenience. Results showed a decrease in recovery efficiency on the laboratory scale, while the commercial scale improved with washing and blanching. Overall, there was no significant difference in recovery efficiency between the commercial production (15.76 %) and laboratory scale (16.29 %). The commercial-scale dried Sergestid shrimp exhibited better colour than the laboratory-scale product. The product met food safety and quality criteria according to Vietnamese standards. Microorganisms such as Coliforms, E. coli, B. cereus, C. perfringens and salmonella, and total number of yeast and mold spores, were not detected in the product. On the other hand, the product of commercial production contained 256 kcal 100 g−1 of energy and a protein content of 55.50 ± 0.33 %. These findings form a foundation for scaling up production and assessing economic feasibility. Adjusting production parameters using larger equipment contributes to achieving optimal production efficiency and economic benefits.https://www.iseki-food-ejournal.com/article/401Organoleptic QualityDried Sergestid shrimpAcetesCommercial Production |
| spellingShingle | Ngoc Duc Vu Nguyen Hong Khoi Nguyen Thanh Truc Tran Tran Bach Long Lam Van Tan Tran Thi Yen Nhi Changes in the Recovery Efficiency, Nutritional and Safety Quality of Dried Sergestid Shrimp (Acetes species) during Commercial Production International Journal of Food Studies Organoleptic Quality Dried Sergestid shrimp Acetes Commercial Production |
| title | Changes in the Recovery Efficiency, Nutritional and Safety Quality of Dried Sergestid Shrimp (Acetes species) during Commercial Production |
| title_full | Changes in the Recovery Efficiency, Nutritional and Safety Quality of Dried Sergestid Shrimp (Acetes species) during Commercial Production |
| title_fullStr | Changes in the Recovery Efficiency, Nutritional and Safety Quality of Dried Sergestid Shrimp (Acetes species) during Commercial Production |
| title_full_unstemmed | Changes in the Recovery Efficiency, Nutritional and Safety Quality of Dried Sergestid Shrimp (Acetes species) during Commercial Production |
| title_short | Changes in the Recovery Efficiency, Nutritional and Safety Quality of Dried Sergestid Shrimp (Acetes species) during Commercial Production |
| title_sort | changes in the recovery efficiency nutritional and safety quality of dried sergestid shrimp acetes species during commercial production |
| topic | Organoleptic Quality Dried Sergestid shrimp Acetes Commercial Production |
| url | https://www.iseki-food-ejournal.com/article/401 |
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