STUDY ON UTILISATION OF Penaeus vannamei FOR SNACK FOOD PRODUCTION

Penaeus vannamei is the most widely cultured shrimp variety being exported in the form of block frozen, IQF and battered and breaded products. There is an increasing demand for convenient, nutritious and safe foods all over the world. Standardization of the process of freeze drying of Penaeus vannamei and subsequent development of ready-to-eat freeze dried shrimp snack was conceptualized.

Freeze drying of shrimp was standardized to obtain the final moisture content of 3%. The freeze dried shrimp was air fried and oil fried. Five flavours were tried on the product and among these Peri Peri was selected based on organoleptic evaluation. The storage studies were conducted on freeze dried in comparison with hot air dried shrimp products packed under air and nitrogen atmosphere for 40 days. Biochemical and microbial analysis were carried out during storage period. The results of analysis showed that the product was good and shelf stable for a period of 40 days and the expected shelf life is 5 months. Salmonella and peroxide value were found absent for all the products during the storage period.