The changes of astaxanthin content and chemical characteristics of tiger prawn (Penaeus monodon) due to processing: boiling, smoking and frying

2nd International Symposium on Marine and Fisheries Research

地球科学;农业科学

Swastawati, F.^1

Fisheries Technology Study Program, Department of Fisheries, Faculty of Fisheries and Marine Sciences, Diponegoro University, Jl. Prof. Soedarto, S.H.-Tembalang-Semarang-Central-Java, Indonesia^1

关键词: Astaxanthin;    Chemical characteristic;    Food stuffs;    High temperature;    Penaeus monodon;    Salt content;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/139/1/012050/pdf
DOI  :  10.1088/1755-1315/139/1/012050

学科分类：农业科学（综合）

来源: IOP

【 摘 要 】

Food processing using high temperatures can cause changes in pigment color and chemical characteristics in food stuffs, including prawn. The aim of this research was to evaluate the changes in pigment and chemical characteristics of tiger prawn caused by boiling, smoking and frying. Ten kg of tiger prawn was boiled, smoked and fried at the temperature of 100 C for 10 min. The results showed that boiling, smoking and frying gave a significant effect (P -1; 82.89 0.92 μg•g-1; 78.28 0.1 μg•g-1and 91.35 2.59 μg•g-1, respectively. The value of Hue on fresh prawn, boiled prawn, smoked prawn and fried prawn was: 87.85; 52.5; 55.94 and 53.98. The tiger prawn processed by the smoking method has preferable by panelist rather than processed by boiling and frying.