Malaysian Journal of Analytical Sciences Vol 19 No 4 (2015): 739 - 744

 

 

 

EFFECTS OF PASTEURIZATION AT DIFFERENT TEMPERATURE AND TIME ON MARINATED SHRIMP IN GREEN CURRY

 

(Kesan Pempasteuran Pada Suhu dan Masa yang Berbeza Bagi Produk Peraman Udang Di Dalam Kari Hijau)

 

Nor Salasiah Mohamed¹* and Jirarat Anuntagool²

 

¹Food Technology Research Centre,

Malaysia Agricultural Research Development Institute, Serdang, Selangor, Malaysia

² Department of food Technology, Faculty of Science,

Chulalongkorn University, Bangkok 10330, Thailand

 

*Corresponding author: msalasiah@mardi.gov.my

 

 

Received: 23 November 2014; Accepted: 27 June 2015

 

 

Abstract

The effects of pasteurization on marinated shrimp in green curry paste at 5 conditions (T1) 65°C for 32.5 minutes, (T2) 67°C for 18.5 minutes, (T3) 68°C for 17 minutes, (T4) 69°C for 7 minutes, (T5) 70°C for 7 minutes in comparison with the control (non-pasteurized) sample was studied. TVC of pasteurized marinated shrimp (T1 to T5) was lower than 10 CFU/g and Listeria spp. was not detected in 25g sample, while the TVC for control was 3.67 log CFU/g and Listeria spp. was 1.18 log CFU/g. The pH value of pasteurized marinated shrimp (T1 to T5) was significantly lower than the non-pasteurized marinated shrimp. The shear force value for samples pasteurized at T3, T4 and T5 was not significantly different from control. Sensory evaluation result showed that the highest score for overall acceptability was 5.75 for the product pasteurized at 70°C for 7 minutes (T5). Treatment 5 (70°C for 7 minutes) was selected as optimum condition for pasteurized sample for shelf life study. From shelf life study, the pasteurized marinated shrimp in green curry paste was safe for consumption until the end of storage period for 15 days at 0-3°C. There was no significant difference between pasteurized products stored at 0-3°C with freshly prepared product up to 15 days for all attributes that were sensorial tested.

 

Keywords: litopenaeus vannamei, marinated shrimp, green curry, pasteurization, shrimp

 

Abstrak

Kesan pempasteuran pada udang diperap dalam pes kari hijau pada 5 keadaan iaitu (T1) 65°C selama 32.5 minit, (T2) 67°C selama 18.5 minit, (T3) 68°C selama 17 minit, (T4) 69°C selama 7 minit, (T5) 70°C selama 7 minit dengan membuat perbandingan antara sampel kawalan (tidak dipasteur)  bagi sampel yang dikaji. Jumlah TVC  bagi udang perap yang dipasteur (T1 hingga T5) adalah lebih rendah daripada 10 CFU / g dan Listeria spp. tidak dikesan dalam sampel 25g, manakala TVC untuk sampel kawalan adalah 3.67 log CFU / g dan Listeria spp. adalah 1.18 log CFU / g. Nilai pH udang perap yang dipasteur (T1 untuk T5) adalah jauh lebih rendah daripada udang perap yang tidak dipasteur. Nilai tekstur bagi sampel yang dipasteur pada suhu T3, T4 dan T5 tidak berbeza secara signifikan daripada produk kawalan. Hasil ujian penilaian deria menunjukkan bahawa skor tertinggi untuk penerimaan keseluruhan adalah 5.75 untuk produk yang dipasteur pada  suhu 70°C selama 7 minit (T5). Ujian 5 (70°C selama 7 minit) telah dipilih sebagai keadaan optimum untuk sampel pempasteuran untuk kajian jangka hayat produk. Berdasarkan kajian jangka hayat penyimpanan, udang perap dalam pes kari hijau yang telah dipasteur adalah selamat untuk dimakan untuk tempoh jangkamasa selama 15 hari pada suhu  0-3°C penyimpanan. Tidak terdapat perbezaan yang signifikan di antara produk yang telah dipasteur dan  disimpan pada suhu 0-3°C berbanding produk yang disediakan segar sehingga 15 hari penyimpanan untuk semua attribut penilaian deria.

 

Kata kunci: litopenaeus Vannamei, udang peraman, kari hijau, pempasteuran, udang

 

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