NGHIÊN CỨU QUY TRÌNH CHẾ BIẾN CHÀ BÔNG BỀ BỀ (STOMATOPODA)

Abstract

The purpose of this study is to finalize the process of producing mantis shrimp floss,
as to diversify shrimp products and improve the value of this material. The results showed
that the mantis shrimps steamed for 6 min had a soft texture that was easy to be shredded
and a natural color was brought to the product. The steamed mantis shrimp was mixed
with 4% fish sauce and 5% sugar to make the floss have the most favorable taste and
flavor. When the sample was dried at 70oC for 471 min, the mantis shrimp floss obtained
a good fluffy texture, specific brown color and approximately 16% moisture content that
was suitable to prolong the storage time of the floss. After keeping the product for 4 weeks
at room temperature in vacuum PA bag, the mantis shrimp floss still maintained its quality
of nutrition content, flavor, taste and texture. In addition, its peroxide value was also in
allowed range and there was no present of total aerobic microorganisms in it. The product
was considered as being potential to go to the market.