10 SEAFDEC/MFRD External Publicationshttp://hdl.handle.net/20.500.12066/59852024-03-24T21:34:53Z2024-03-24T21:34:53ZInnovative techniques for traditional dried fish productsKok, Tiong NgeiYeap, Soon EongLee, Woan PengLee, How KwangArig, Guat Thenghttp://hdl.handle.net/20.500.12066/71902023-03-15T01:30:23Z2004-01-01T00:00:00ZInnovative techniques for traditional dried fish products
Kok, Tiong Ngei; Yeap, Soon Eong; Lee, Woan Peng; Lee, How Kwang; Arig, Guat Theng
Sakaguchi, Morihiko
Three innovative techniques were developed for producing value-added traditional fish products, namely hot-air oven and vacuum oven drying to process dried shrimp instead of sun-drying and puff machine to cook the fish cracker instead of deep-frying. Shrimp was dried for 5 hours at 85°C in the hot-air oven and 2.5 hours at 130°C in the vacuum oven. The moisture content for hot-air dried shrimp was 7.9% and water absorption ability was 48%. The vacuum dried shrimp had a moisture content of 3.4% and a water absorption ability of 118%. Using the vacuum oven drying, drying time was greatly reduced and dried shrimp with a low moisture content, high water absorption ability and a new crispy texture was obtained. The vacuum dried shrimp is suitable to be eaten directly as a snack food and can also be used as an ingredient for instant noodles. Storage studies were also conducted on the dried shrimp products produced by both techniques under two packaging conditions, i.e. air-pack and vacuum-pack. Apart from the vacuum-dried air-pack shrimp which gave off an ammoniacal smell, all other shrimp samples were found to remain acceptable after 7 months of storage at 28 ± 2°C. Fish cracker cooked by the puff machine had a greater amount of linear expansion than those cooked by deep-frying with the added advantage that no oil was used in the puffing process resulting in a healthier product.
2004-01-01T00:00:00ZRapid determination of formaldehyde in banana shrimp, Penaeus merguiensisYamagata, MakotoLow, Lai Kimhttp://hdl.handle.net/20.500.12066/71842023-03-15T01:29:53Z1995-07-01T00:00:00ZRapid determination of formaldehyde in banana shrimp, Penaeus merguiensis
Yamagata, Makoto; Low, Lai Kim
The effectiveness of using zinc sulfate reagent to extract formaldehyde from shrimp (Penaeus merguiensis) muscle vis-a-vis acid extractions and steam distillation was studied. Zinc sulfate reagent gave the highest percentage recovery comparable to the steam distillation method.
1995-07-01T00:00:00ZPreliminary investigations on a new method of retaining the colour of shucked cockles (Anadara Granosa), and the extension of shelflife by gamma irradiation and vacuum packingNg, Cher SiangLow, Lai KimChia, Lawrence H. L.http://hdl.handle.net/20.500.12066/71832023-03-15T01:29:12Z1987-01-01T00:00:00ZPreliminary investigations on a new method of retaining the colour of shucked cockles (Anadara Granosa), and the extension of shelflife by gamma irradiation and vacuum packing
Ng, Cher Siang; Low, Lai Kim; Chia, Lawrence H. L.
Live cockles were incubated in atmospheres containing different concentrations of carbon monoxide. Since CO combines more readily with myoglobin and haemoglobin than oxygen, the formation of in vivo deoxygenated haemoglobins and post mortem formation of methaemoglobin were retarded by the more stable carboxyhaemoglobin (HbCO). The bright red colour of the stable HbCO is retained during storage, giving the desired colour to the cockles. The colour of normal, chilled cockle meat deteriorated after 3 days ice storage while those treated with 50 and 100% CO retained the bright deep orange colour up to 10 days storage. Irradiation caused faster colour deterioration in both CO and non-CO treated samples. Vacuum packing influenced the colour of the cockles with irradiation and with CO treatments. In non-CO treated, irradiated samples, the effect of vacuum packing was not obvious. In CO treated, irradiated samples, vacuum packing retarded the deterioration of colour.
Odour developments were influenced by irradiation, vacuum packing and storage temperature, and were not influenced by CO treatments. Irradiation suppressed the development of odour for the first 11 days storage (0°C) while vacuum packing depressed the odour by lowering its intensity instead. Odour development was slowed down by lowering the storage temperature. The odour of shucked cockles was rejected within one day at room temperature (26–28°C) while at 0°C the odour of the shucked cockles was still acceptable after 10 days.
Suitable chemical indices for quality are K value and TVBN. Treatment with CO did not influence the K value development. Vacuum packing produced the highest K values after 19 days storage (0°C), while irradiated samples had higher K values than non-irradiated samples. The TVBN increased with storage and is an indicator of the odour development.
The use of CO treatment extended the shelflife of the cockles based on appearance. A combination of CO treatment, vacuum packing, ice storage and irradiation extended the shelflife to beyond 18 days, based on odour, colour, and overall appearance.
1987-01-01T00:00:00ZBanana shrimp, Penaeus merguiensis, quality changes during iced and frozen storageYamagata, MakotoLow, Lai Kimhttp://hdl.handle.net/20.500.12066/71822023-03-15T01:19:05Z1995-07-01T00:00:00ZBanana shrimp, Penaeus merguiensis, quality changes during iced and frozen storage
Yamagata, Makoto; Low, Lai Kim
Shelf life of banana shrimps, <i>Penaeus merguiensis</i>, were studied along with formaldehyde changes in their muscles during iced and frozen storage. K-value, trimethylamine oxide nitrogen (TMAO-N), trimethylamine nitrogen (TMA-N), volatile basic nitrogen (VB-N) and sensory quality were determined. Shelf life was 4 days in ice, 6 days at -3°C and 9 wk at ~−10°C. They remained acceptable after 6 mo at −20°C. Formaldehyde was a good indicator in shrimp shelf life assessment.
1995-07-01T00:00:00Z