Utilization of black tiger shrimp (Penaeus monodon) head meat for seasoning production
Nguyen Phuoc Minh
Shrimp by-products are a rich source of protein hydrolysate that can be used as dietary supplements. A better economic use of the shrimp head would minimize the pollution problem and at the same time maximize the profits of the processor. With pollution control norms becoming more stringent, processors are looking at utilization of these by-products for recovery of marketable by-products as an alternative to disposal. Utilization of by products for recovery of value added products not only minimizes the pollution but also improves the economy of the plant. Purpose of our research is to define the optimal drying time for shrimp head meat as well as the seasoning formula. Results are as follows: drying temperature for the black tiger shrimp head meat 70 oC in 2.5 hours to reduce its moisture to 10.5%. The main seasoning formula includes 70% salt, dried shrimp head meat 30% with some minor additives such as sodium glutamate, powder chilli, garlic, black pepper, etc. Drying time for this seasoning compound is 20 minutes.