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Changes in the Recovery Efficiency, Nutritional and Safety Quality of Dried Sergestid Shrimp (Acetes species) during Commercial Production

Ngoc Duc Vu ,
Ngoc Duc Vu

Nguyen Tat Thanh University

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Nguyen Hong Khoi Nguyen ,
Nguyen Hong Khoi Nguyen

Nguyen Tat Thanh University

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Thanh Truc Tran ,
Thanh Truc Tran

Can Tho University , Can Tho , Vietnam

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Tran Bach Long ,
Tran Bach Long

Can Tho University , Can Tho , Vietnam

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Lam Van Tan ,
Lam Van Tan

Nguyen Tat Thanh University

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Tran Thi Yen Nhi
Tran Thi Yen Nhi
Contact Tran Thi Yen Nhi

Nguyen Tat Thanh University

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Published: 01.05.2024.

Volume 13, Issue 1 (2024)

pp. 72-89;

https://doi.org/10.7455/ijfs/13.1.2024.a6

Abstract

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.

Keywords

Organoleptic Quality,

Dried Sergestid shrimp,

Acetes,

Commercial Production

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