Effect of Steaming Treatment on Physical Properties and Shelf life of Hae-Kuen

Abstract

: This research aimed to extend the shelf life of Hae-Kuen, Thai traditional shrimp roll, by effect of steaming temperature (80 and 85  C) and steaming time (5 and 10 minutes) on microbial contents, textural properties and sensory evaluation. Results of the study showed that the microbial contents of steaming Hae-Kuen were decrease as compared with the control sample (without steaming). While the initial microbial content of the control sample was 6.4  10 7 CFU/g, there are steamed at 80  C for 5 and 10 minutes had the microbial levels of 5.3  10 2 and 2.3  10 2 CFU/g, respectively. The microbial contents decreased to 4.7  10 2 and 1.7  10 2 CFU/g as higher steaming temperature (85  C) was used for 5 and 10 minutes, respectively. Being stored at 4  C, microorganisms detected from unsteamed Hae-Kuen increased to the level of 7.7×10 6 CFU/g. which was higher than the Community Product Standards Agency Criteria, at day 3. While, the microbial contents of Hae-Kuen steamed at 80 and 85  C for 5 and 10 minutes were in the range of 10 to 95 CFU/g after storing for 15 days. The texture profile analysis showed that all steamed Hae-Kuen samples had higher values of hardness, springiness, cohesiveness and chewiness when compared to the control sample.