• Applied Biological Chemistry
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• v.32 no.3
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• pp.286-294
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• 1989

Effects of cooking and drying methods on the quality of shrimp, Metapenaeus joyneri, were investigated. The cholesterol content of fresh shrimp was 81.4mg/100g of dry basis. It was $5{\sim}28%$ less in freeze dried shrimps as compared to hot air dried shrimps. The volatile basic nitrogen and trimethylamine contents of hot air dried shrimp was higher than those of freeze dried one, but total viable count of freeze dried shrimp was lower than that of hot air dried one. The color of cooked-shrimps was much brighter than uncooked-fresh shrimp. Freeze dried shrimp was lighter than hot air dried one. Total color difference $({\Delta}E)$, however, was opposite to its lightness. The mineral component of fresh shrimp was composed of calcium predominantly, followed by potassium and sodium, which were 96% of the total mineral contents. Cooking and drying methods did not affect the mineral content.

• Korean Journal of Food Science and Technology
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• v.21 no.1
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• pp.17-24
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• 1989

Effects of cooking and drying methods on the lipids content and neutral lipid component of shrimp, Metapenaeus joyneri, were investigated. Total lipid content of the fresh shrimp was 6.0%(dry basis), which was not changed significantly depending on the cooking and drying methods. Lipid of the fresh shrimp was composed of 36.8% of neutral lipids, 21.5% of glycolipids, and 41.7% of phospholipids. Freeze dried shrimp was substantially higher in neutral lipid contents but lower in glycolipid and phospholipid contents than hot air dried one. Main components of the neutral lipids were triglycerides, free sterols, free fatty acids and esterified sterols. Freeze dried shrimp contained higher triglycerides contents than hot air dried shrimp, whereas free fatty acids content in hot air dried shrimp was greater than that of freeze dried one due to the decomposition of triglycerides to free fatty acids during hot air drying. Major fatty acid composition of the total lipid were palmitoleic acid, eicosapentaenoic acid and docosahexaenoic acid, and that of neutral lipid were palmitic acid, palmitic acid, oleic acid, eicosapentaenoic acid and docosahexaenoic acid in fresh shrimp.

• Journal of Radiation Industry
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• v.6 no.2
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• pp.119-123
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• 2012

The detection properties of gamma-irradiated (0~10 kGy) dried seaweed, dried shrimp, and seasoned dried filefish were investigated by photo-stimulated luminescence (PSL) and electron spin resonance (ESR). PSL could be used as a detection method on irradiated dried seaweed and dried shrimp as they showed photon counts greater than 5,000 counts/60 s (positive) in the irradiated samples with doses above l kGy. However, PSL could not be applied to detect irradiated seasoned dried filefish, because gamma-irradiated sample at 10 kGy even yielded photon counts less than 700 counts/60 s (negative). The ESR spectroscopy for only dried shrimp revealed specific signals derived from free radicals captured in the shell of shrimp. As a result, it is considered that PSL or ESR methods for detection of gamma-irradiated dried shrimp and only PSL can be used to detect gamma-irradiated seaweed. Furthermore, it is considered that hydrocarbon analysis of seasoned dried filefish containing fat by GC/MS and Thermo Luminance (TL) analysis of dried seaweed should be studied for detection of irradiation.

• The Korean Journal of Food And Nutrition
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• v.35 no.1
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• pp.1-6
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• 2022

In this study, we developed a healthy snack using dried shrimp powder which is rich in calcium to help prevent bone disease. Different types of yanggaeng were prepared with varying ratios of dried shrimp powder; 1%, 3%, 5%, and 7%. Moisture content, color value, texture properties, and mineral concentration were measured. The L, a, and b chromaticity values showed significant differences in the 5% addition group (p<0.001). The texture properties, hardness, and adhesion decreased significantly as the amount of shrimp powder increased (p<0.001), while chewiness and elasticity significantly increased as the amount increased (p<0.001). Calcium and potassium increased significantly as the amount of shrimp powder increased (p<0.001).

• Korean journal of food and cookery science
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• v.25 no.3
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• pp.267-274
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• 2009

The principal objective of this study was to evaluate the quality characteristics of dried wheat flour noodles made with different concentrations of added shrimp powder, for use in elderly foodservice operations. The cooking quality, mechanical textural properties, and viscosity of the noodle samples were measured, and sensory evaluations were conducted with the prepared noodles. As measured by an amylograph, the gelatinization points of the composite shrimp powderwheat flour noodles increased, whereas viscosity at 95$^{\circ}$C, viscosity at 95$^{\circ}$C after 15 minutes, and maximum viscosity values decreased, with increasing shrimp powder content L and b color values were reduced, and the a value increased, with increasing amounts of shrimp powder, Also, greater concentrations of shrimp powder caused increases in the weight and volume of cooked noodles as well as the turbidity of the soup. With regard to the textural characteristics, the shrimp powder additive increased hardness and reduced adhesiveness, cohesiveness, and springiness. Overall, according to the sensory evaluation results, the noodles prepared with 15% shrimp powder were more preferred than the other samples.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.6
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• pp.1109-1115
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• 1997

Hydrocarbons were analyzed in irradiated beef, pork, dried and seasoned beef, dried anchovy, dried squid, dried shrimp, and fish paste to determine whether the hydrocarbons can be used as markers for detecting post-irradiation of the imported meat and fish products. The samples were irradiated at 0.5, 1, 3, and 6 kGy. Fat was extracted with hexane, and hydrocarbons were separated from the fat through Florisil column. The hydrocarbons were analyzed with GC. Hydrocarbons 15:0, 16:1, 17:1, 16:2, 17:2, and 16:3 in beef and pork, 17:1, 16:2, and 17:2 in dried and seasoned beef, 16:2 in dried anchovy, 16:1 and 17:1 in dried squid, 16:1, 17:1, and 16:2 in dried shrimp, and 16:1, 16:2, and 16:3 in fish paste were detected in the irradiated samples, but not in the unirradiated, so that the hydrocarbons may be used as makers for detecting post-irradiation of each item.

• Journal of the Korean Chemical Society
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• v.4 no.1
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• pp.85-87
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• 1957

We have studied on the effect of hydrochloric acid on the hydrolysis of dried cuttlefish, sardine, shrimp, sea mussel and undaria taking various concentration of acid, heating at various periods at constant temperatures and under atmospheric pressure following results were obtained. 1. The addition of HCl increases hydrolysis ratio of marine products rapidly, having maximum point of its ratio at 30% of dried cuttlefish and shrimp, at 25% of sea mussel and undaria, at 15% of sardine. 2. Hydrolysis ratios of cuttlefish and shirmp, sea mussel and undaria, and sardine reach maximum values at 30% of HCl, 25% of HCl and 15% of HCl, respectively.

• Korean Journal of Food Science and Technology
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• v.21 no.1
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• pp.25-30
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• 1989

Effects of cooking and drying methods on the composition of glycolipids and phospholipids of shrimp, Metapenaeus joyneri, were investigated. Major components of the glycolipids were esterified steryl glycosides, monogalactosyl diglycerides and steryl glycosides. Hot air drying enhanced the esterified steryl glycosides content substantially with the reduction of the monogalactosyl diglycerides content. However, reversed pattern was shown for freeze drying. Main components of the phospholipids were phosphatidyl ethanolamines, phosphatidyl cholines, phosphatidic acids, phosphatidyl inositols and phosphatidyl serines. Phosphatidic acids content for hot air and freeze dried shrimp without tooting was 8.3% and 5.9%, respectively. On the other hand, freeze dried shrimp with microwave heating was higher in phosphatidyl ethanolamines contents but lower in phosphatidyl cholines contents than hot air dried shrimp. Major fatty acids of the glycolipids and phospholipids fractions were pentadecanoic acid, palmitic acid, oleic acid, nervonic acid and eicosapentaenoic acid in fresh shrimp.

• Applied Biological Chemistry
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• v.32 no.3
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• pp.278-285
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• 1989

Effects of cooking and drying methods on the taste component and microstructure of shrimp, Metapenaeus joyneri, were investigated. The nucleotides and their related compounds of fresh shirmp such as ATP, ADP, AMP, IMP, inosine and hypoxanthine were detected. AMP was detected as a trace amount in fresh shrimp, however, it increased up to $23.5{\sim}45.7{\mu}$ moles with cooking and drying due to the decomposition of ATP and ADP to AMP during cooking and drying. The major component of the free amino acids of fresh shrimp was arginine followed by glycine, lysine, proline and alanine. These free amino acids contents were 70% of the total free amino acids. One hundred grams of fresh shrimp contained 1,198mg (dry basis) of the total free amino acids. However, for hot air and freeze dried cooked shrimps it was decreased down to 342mg (dry basis) and 503mg (dry basis), respectively. It might be due to the dissolution of soluble amino acids during cooking. Hot air-and freeze-dried fresh shrimps was higher in hardness and brittleness but lower in cohesiveness and gumminess than hot air-and freeze-dried ones with boiling and microwave heating. Freeze dried shrimp had softer myofibril texture than hot air dried one. At the same time, more dense and multiporous structure in the tissue could be obtained from the hot air and freeze drying, respectively, after microwave heating of shrimps.

• Preventive Nutrition and Food Science
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• v.7 no.1
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• pp.57-61
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• 2002

Electron spin resonance (ESR) spectroscopy was used to investigate the effect of irradiation dose and storage time on the free radical concentrations in gamma-irradiated dried seasoning powder. Seasoning powders of dried squid flavor, shrimp flavors, kimchi flavor, spicy beef soup flavor and soy sauce flavor were irradiated with doses of 0, 1, 3, 5, 7 and 9 kGy at room temperature using a Co-60 irradiator. Characteristic signals of free radicals were observed in all the irradiated samples of this experimental while these signals were not detected in non-irradiated samples. Since the free radical concentrations linearly increased with the applied doses (1~9 kGy), highly positive correlation coefficients ($R^2$ = 0.9285~0.9965) were obtained between irradiation doses and free radical concentrations during all the storage times. Free radical concentrations of the irradiated flavored seasoning powder did not change even at 16 weeks of storage at room temperature, while those of dried squid, shrimp and spicy beef soup flavors decreased until 2 weeks of storage after irradiation with 5 kGy or over, and these of soy cause flavors slowly decreased until 8 weeks of storage after irradiation with 3 kGy or over. Although the free radical concentrations decreased with storage times, the characteristic signals of the irradiated seasoning powders of dried squid, shrimp, spicy beef and soy sauce flavors were observed even after 16 weeks of storage at room temperature.