1Laboratoire de Sciences et Technologie des Aliments et Bio-ressources et de Nutrition Humaine, Ecole des Sciences et Techniques de Conservation et de Transformation des Produits Agricoles, Université Nationale d’Agriculture, BP 114 Sakété, Benin
2Laboratory of Human Nutrition and Food Bio-Ingredient Valorization, Faculty of Agricultural Sciences, University of Abomey-Calavi, 01 BP 526 Cotonou, Benin
American Journal of Food Science and Technology.
2022,
Vol. 10 No. 5, 239-242
DOI: 10.12691/ajfst-10-5-5
Copyright © 2022 Science and Education PublishingCite this paper: Yénoukounmè Euloge Kpoclou, Ifagbemi Bienvenue Chabi, Midimahu Vahid Aïssi. Steam Precooking to Delay Spoilage of Shrimp Stock Awaiting for Processing in Cottage Industry.
American Journal of Food Science and Technology. 2022; 10(5):239-242. doi: 10.12691/ajfst-10-5-5.
Correspondence to: Yénoukounmè Euloge Kpoclou, Laboratoire de Sciences et Technologie des Aliments et Bio-ressources et de Nutrition Humaine, Ecole des Sciences et Techniques de Conservation et de Transformation des Produits Agricoles, Université Nationale d’Agriculture, BP 114 Sakété, Benin. Email:
euloge.kpoclou@gmail.comAbstract
Steaming as precooking methods were explored to reduce spoilage of raw shrimp awaiting for smoking process in cottage industry. Raw shrimp steamed for 20 min are stocked at ambient temperature (29-30°C) to assess spoilage kinetic. Microbiological and physico-chemical parameters are recorded. Data showed that steam precooking eliminated spoilage bacteria (Enterobacteriaceae, Pseudomonas spp.) and delays production of basic volatile compounds, extending raw shrimp storage up to 12 hours at ambient temperature, while raw non steamed shrimp were stored up to 6 hours in the same conditions. This study identified an attainable method to be used by stakeholders to delay spoilage of shrimp stocks awaiting smoking.
Keywords